Presentation Information
[3Cp09]Emulsification properties of protein / polysaccharide conjugations via Maillard reaction and applications as alternatives for gum Arabic
*Yuya Ueda1, Takahiro Sakai1, Kento Yonezawa2, Hironari Kamikubo2 (1. T. HASEGAWA CO., LTD., 2. Division of Materials Science, Nara Inst. Sci. Tech.)
Keywords:
Emulsion,Gum Arabic,Protein,Polysaccharide,Maillard reaction
【Purpose】
Gum Arabic is exudates from Acacia trees and used as an emulsifying agent in various foods. However, gum Arabic is mainly harvested in Sudan which is conflicted country, there are anxiety for shortages of gum Arabic. In this study, we have developed protein/polysaccharide conjugations via the Maillard reaction as an emulsifying agent. And we utilized them as alternatives for gum Arabic.
【Methods】
Pea protein, dextrin (DE4, 25), and branched dextrin (DE8) were utilized. Pea protein and dextrin solution (pH 11) underwent heating at 120℃ for 10 min to induce the Maillard reaction. Subsequently, 10% medium chain triglyceride was added, and the mixture was homogenized. Obtained emulsions were stored at 5, 25, and 40℃ for two weeks. Particle size distribution was analyzed to compare the emulsifying ability of the developed protein/polysaccharide complex with gum Arabic.
【Results】
Pea protein complexation with dextrin enhanced its emulsifying ability, with lower DE dextrin (DE4) yielding stable, fine emulsion particles. The DE4 dextrin complex emulsion showed comparable stability to gum Arabic at 25 and 40℃, but was unstable at 5℃. Notably, the combination of DE4 dextrin and branched dextrin improved stability at 5℃, resulting in a protein/polysaccharide complex with emulsifying and dispersing properties comparable to gum Arabic, thus offering a sustainable, low-supply-risk alternative.
Gum Arabic is exudates from Acacia trees and used as an emulsifying agent in various foods. However, gum Arabic is mainly harvested in Sudan which is conflicted country, there are anxiety for shortages of gum Arabic. In this study, we have developed protein/polysaccharide conjugations via the Maillard reaction as an emulsifying agent. And we utilized them as alternatives for gum Arabic.
【Methods】
Pea protein, dextrin (DE4, 25), and branched dextrin (DE8) were utilized. Pea protein and dextrin solution (pH 11) underwent heating at 120℃ for 10 min to induce the Maillard reaction. Subsequently, 10% medium chain triglyceride was added, and the mixture was homogenized. Obtained emulsions were stored at 5, 25, and 40℃ for two weeks. Particle size distribution was analyzed to compare the emulsifying ability of the developed protein/polysaccharide complex with gum Arabic.
【Results】
Pea protein complexation with dextrin enhanced its emulsifying ability, with lower DE dextrin (DE4) yielding stable, fine emulsion particles. The DE4 dextrin complex emulsion showed comparable stability to gum Arabic at 25 and 40℃, but was unstable at 5℃. Notably, the combination of DE4 dextrin and branched dextrin improved stability at 5℃, resulting in a protein/polysaccharide complex with emulsifying and dispersing properties comparable to gum Arabic, thus offering a sustainable, low-supply-risk alternative.
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