Glycosylation of whey protein-gallic acid conjugates with pectin: Improved emulsifying property and interfacial behavior

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-06-16 DOI:10.1016/j.foodres.2025.116875

Xiaoyun Fei , Hui Xue , Hongtao Chen , Taotao Dai , Deming Gong , Guowen Zhang

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Abstract

This work aimed to determine the effect of glycosylation on the emulsifying property and interfacial behaviors of whey protein (WP) - gallic acid (GA) conjugates. By grafting pectin (PC) with WP-GA conjugates via a glycosylation reaction, WP-GA-PC ternary covalent conjugates were synthesized. The degree of grafting increased significantly with the increase of PC concentration and reached 22.90 % when the mass ratio of WP-GA to PC was 1:4. Moreover, the thermal stability and emulsifying property of the WP-GA-PC ternary conjugates were significantly improved compared with the WP-GA conjugates. The addition of PC improved the interfacial properties of the conjugates, which was favorable to the formation of stable emulsions. The emulsion activity index and emulsion stability index were increased by 10.73 m²/g and 86.70 min, respectively, at a mass ratio of 1:4 of WP-GA to PC. This work may provide a new idea for the development of novel stabilizers applied in the emulsion systems.

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乳清蛋白-没食子酸与果胶结合的糖基化：改善乳化性能和界面行为

本研究旨在研究糖基化对乳清蛋白(WP) -没食子酸（GA）偶联物乳化性能和界面行为的影响。通过糖基化反应接枝果胶（PC）与WP-GA偶联物，合成了WP-GA-PC三元共价偶联物。随着PC浓度的增加，接枝率显著提高，当WP-GA与PC的质量比为1:4时，接枝率达到22.90%。此外，与WP-GA偶联物相比，WP-GA- pc三元偶联物的热稳定性和乳化性能显著提高。PC的加入改善了共轭物的界面性能，有利于形成稳定的乳液。当WP-GA与PC的质量比为1:4时，乳液活性指数和乳液稳定性指数分别提高10.73 m2/g和86.70 min。本研究为开发新型乳液稳定剂提供了新的思路。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.