FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (11): 116-123.doi: 10.7506/spkx1002-6630-20200706-073

• Food Engineering • Previous Articles     Next Articles

Preparation and Characterization of β-Lactoglobulin-Chitosan Covalent Conjugate under High Pressure Processing and Emulsion Stabilized by It

REN Shuang, HE Xiaoye, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang   

  1. (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
  • Online:2021-06-15 Published:2021-06-29

Abstract: Objective: To explore the impact of ultra-high pressure (UHP) treatment on the Maillard reaction, and to develop a more efficient oil-water interface membrane for improving emulsion stability through protein-polysaccharide covalent complexation. Methods: The Maillard reaction between β-lactoglobulin (β-Lg) and chitosan (CS) at different mass ratios (1:1, 1:2 and 1:4) was initiated under dry-heating conditions after preprocessing at different pressures (200, 400 and 600 MPa). Their physical mixtures were used as a control for comparison. The resultant conjugates were characterized by the degree of browning, fluorescence spectroscopy, and circular dichroism spectroscopy, and the particle size, zeta-potential, and physical stability of the emulsions prepared with the conjugates were measured. Results: When the mass ratio of β-Lg to CS was 1:1 and 1:2, as the pressure increased, the degree of browning first increased and then decreased; when the ratio was 1:4, the degree of browning continued to increase. The fluorescence of β-Lg was quenched after the Maillard reaction, and the higher the CS ratio, the stronger the degree of quenching. The α-helix content of β-Lg was reduced from 19.5%, 21.1% and 22.5% to 18.7%, 16.9% and 15.9%, respectively after the Maillard reaction at β-Lg to CS ratios of 1:1, 1:2 and 1:4, and the α-helix content reached the maximum value of 19.6%, 19.0% and 16.6%, respectively under 400 MPa. The particle size (399.1, 481.5 and 584.4 nm) and 4 h turbiscan stability index (1.60, 2.31 and 0.49) of the emulsions prepared with the covalent conjugates were smaller than those with the physical mixtures, and the former had higher zeta-potential (46–48 mV). Conclusion: UHP-induced Maillard reaction had a positive effect on emulsion stability.

Key words: high pressure processing; β-lactoglobulin; chitosan; Maillard reaction

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