Acacia gum as modifier of thermal stability, solubility and emulsifying properties of α-lactalbumin

• Autor(a) principal: Oliveira, Fabíola Cristina de
• Data de Publicação: 2014
• Outros Autores: Coimbra, Jane Sélia dos Reis, Oliveira, Eduardo Basílio de, Rodrigues, Marina Quadrio Raposo Branco, Sabioni, Rachel Campos, Souza, Bartolomeu Warlene Silva de, Santos, Igor José Boggione
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: https://doi.org/10.1016/j.carbpol.2014.11.060; http://www.locus.ufv.br/handle/123456789/19460
• topic: Emulsifying properties; Glycosylation; Solubility; Thermal stability; Whey protein

Protein–polysaccharide conjugates often display improved techno-functional properties when compared to their individual involved biomolecules. α-Lactalbumin:acacia gum (α-la:AG) conjugates were prepared via Maillard reaction by the dry-heating method. Conjugate formation was confirmed using results of absorbance, o-phthalaldehyde test, sodium dodecyl sulfate–polyacrilamide gel electrophoresis (SDS–PAGE) and size exclusion chromatography. Techno-functional properties (emulsifying characteristics, solubility, and thermal stability) were evaluated for α-la, α-la/AG mixtures and α-la:AG conjugates. Conjugate thermal stability was improved compared to pure α-la treated at the same conditions of conjugate formation. Response surface methodology was used to establish models to predict solubility and emulsifying activity as functions of the salt concentration, pH and reaction time. α-la:AG conjugate solubility is affected in a complex manner by the three factors analyzed. Emulsifying activity index (EAI) of α-la is significantly affected by pH, while the α-la:AG EAI is affected by the three analyzed factors. Both solubility and EAI are maximized with pH 8.0, NaCl concentration of 0.3 mol L−1 and two days of Maillard reaction.