In order to explore the key structural characteristics of gum ghatti (GG) for emulsification, five GG components with different structures were obtained by partial acid hydrolysis, and their structures were characterized by ion chromatography, Fourier transform infrared spectroscopy and gas chromatography-mass spectrometry.The conjugate was formed with soy protein isolate (SPI) by Maillard reaction, and the oil-in-water emulsion was prepared.The physicochemical properties and emulsifying properties of the conjugates were investigated by infrared, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, particle size analysis and zeta potential.The results showed that with the progress of acid hydrolysis, the uronic acid and protein content of GG gradually increased, the molecular weight gradually decreased, and the degree of branching gradually decreased.The GG after acid hydrolysis could form a stable conjugate with SPI.The solubility of SPI could be significantly improved by covalently combining GG with lower branching degree with SPI (36.60%>22.31%), and the absolute potential value of GGA5-SPI conjugate with the lowest branching degree was significantly higher than that of GG-SPI (53.63 mV>46.99 mV), and the emulsion system was more stable.In summary, Maillard reaction could significantly improve the functional properties and emulsifying properties of GG-SPI conjugates, and the lower the branching degree of GG, the better the emulsifying ability and the higher the stability of the conjugates.The results are expected to provide a theoretical basis for the development and application of sugar-protein emulsifiers.
CAI Jiayu
,
ZHANG Zhihui
,
JIA Xing
,
SUN Zhenou
,
LI Zhenjing
,
GUO Qingbin
,
KANG Ji
. Study on the structure-activity mechanism of emulsion properties of modified gum ghatti[J]. Food and Fermentation Industries, 2025
, 51(5)
: 45
-51
.
DOI: 10.13995/j.cnki.11-1802/ts.039471
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