Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11024891 | LWT - Food Science and Technology | 2019 | 31 Pages |
Abstract
The potential use of microbial transglutaminase (MTG)-treated faba bean protein isolate (FBPI) as emulsifiers to maintain physical and oxidative stability of oil-in-water (O/W) emulsion was investigated. MTG-treated FBPIs (MTG-FBPIs) were prepared by incubating with MTG for 60, 120 or 240â¯min. O/W emulsions were stabilized by 3% (w/v) of MTG-FBPIs or control-FBPI (treated with inactive MTG) and stored at 37â¯Â°C for 7 days. MTG treatments induced cross-linking in FBPI, raised the protein net surface charges by 5%-8%, and increased the emulsion particle size by 19%-135%. MTG treatment for 120 and 240â¯min but not 60â¯min induced excessive surface hydrophobicity, resulting in decreased emulsifying activity and physical stability of emulsion. By day 7, all MTG-treated FBPIs showed similar inhibiting effects against lipid oxidation in emulsion, indicated by less conjugated dienes and hexanal production. MTG-FBPIs moderately promoted protein oxidation (120â¯minâ¯>â¯240â¯min â60â¯min). Thus, prolonged MTG treatment should be avoided to prevent accelerated protein oxidation and droplets coalescence. MTG treatment for 60â¯min makes FBPI a potential emulsifier to maintain physical stability while improving lipid oxidative stability in emulsion, potentially attributed to thicker interfacial layer, larger droplet size, and protective effect of protein.
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Food Science
Authors
Chang Liu, Srinivasan Damodaran, Marina Heinonen,