Improving the functional properties of fish gelatin by conjugation with the water-soluble fraction of bitter almond gum
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Improving the functional properties of fish gelatin by conjugation with the water-soluble fraction of bitter almond gum Maryam Bostar1 • Ebrahim Hosseini1
Received: 29 April 2020 / Revised: 16 October 2020 / Accepted: 4 November 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract Maillard-based conjugation may be a useful way of improving the functional properties of food biopolymers. In this study, covalent attachment of fish gelatin (FG) and the water-soluble fraction of bitter almond gum (SBAG) was performed through dry heating of FG–SBAG mixtures (1:1, 1:2, and 2:1) for 2 days at 60 °C and 80% relative humidity. The formation of the FG–SBAG conjugates was confirmed by FTIR spectroscopy and the degree of glycosylation (DG). The changing color observed in all FG–SBAG conjugates was indicative of Maillard reactions. Heat stability of conjugates increased with increasing SBAG ratio, and denaturation temperatures were consistent with DG. Conjugation improved radical scavenging activity, water holding capacity, emulsifying, and foaming properties of the FG (p \ 0.05). Overall, the FG: SBAG (1:2) conjugate was the optimum combination for improving examined functional properties. The results suggest that this conjugate can potentially serve as a new ingredient in food formulations. Keywords Bitter almond gum Fish gelatin Conjugate Water-soluble fraction Functional property
& Ebrahim Hosseini [email protected]; [email protected] Maryam Bostar [email protected] 1
Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Kazerun Branch, Kazerun, Iran
Introduction Food polymers, such as proteins and polysaccharides, can be modified through physical, chemical, or enzymatic treatments to improve their functional properties (Liu et al., 2017). Chemical modifications are not commonly applied in the food industry due to the required additional chemicals and associated health concerns. Moreover, crosslinking by enzyme has been limited because of the high cost of enzymes (de Oliveira et al., 2016). An appropriate way to improve proteins or polysaccharides properties is the conjugation process via the Maillard reaction under controlled dry-heating conditions. It has been known that proteins conjugated with carbohydrates can display better functional attributes, including gelling and emulsifying properties, heat stability, solubility, antioxidant activity, and antimicrobial activity (Bi et al., 2017; Zhang et al., 2015). Gelatin has been regarded as a highly versatile hydrocolloid in food, pharmaceutical, and cosmetic products due to its unique physicochemical and functional properties. In the food industry, gelatin is used as a gelling, thickening, and stabilizing agents in dairy, bakery, and meat products (Huang et al., 2019). This water-soluble protein is made from the residue of skin and bones of mammalian (bovine and porcine), poultry, and fish (Karim and Bhat, 2009). On account of religious sentiments, mammalian gelatins are forbidden in some com
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