Soy protein–gum karaya conjugate: emulsifying activity and rheological behavior in aqueous system and oil in water emulsion

The main objective of this study is to investigate the effects of mixing and conjugation of soy protein isolate (SPI) with gum karaya on the characteristics of the hybrid polymer (protein-gum) in both aqueous systems and oil-in-water (O/W) emulsions. It was hypothesized that the covalent linkage of...

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Main Authors:	Shekarforoush, Elhamalsadat, Mirhosseini, Hamed, Sarker, Md. Zaidul Islam, Kostadinovic, Sanja, Ghazali, Hasanah Mohd, Muhamad, Kharidah, Samaram, Shadi
Format:	Article
Language:	English English
Published:	Springer 2016
Subjects:	Q Science (General) T Technology (General)
Online Access:	http://irep.iium.edu.my/46602/ http://irep.iium.edu.my/46602/ http://irep.iium.edu.my/46602/ http://irep.iium.edu.my/46602/4/46602_soy_protein-gum.pdf http://irep.iium.edu.my/46602/7/46602_Soy%20Protein-Gum%20Karaya%20Conjugate_scopus.pdf

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spelling	iium-466022017-04-13T03:18:22Z http://irep.iium.edu.my/46602/ Soy protein–gum karaya conjugate: emulsifying activity and rheological behavior in aqueous system and oil in water emulsion Shekarforoush, Elhamalsadat Mirhosseini, Hamed Sarker, Md. Zaidul Islam Kostadinovic, Sanja Ghazali, Hasanah Mohd Muhamad, Kharidah Samaram, Shadi Q Science (General) T Technology (General) The main objective of this study is to investigate the effects of mixing and conjugation of soy protein isolate (SPI) with gum karaya on the characteristics of the hybrid polymer (protein-gum) in both aqueous systems and oil-in-water (O/W) emulsions. It was hypothesized that the covalent linkage of gum karaya with SPI would improve the emulsifying activity and rheological properties of both polymers. Conjugation occurred under controlled conditions (i.e., 60 degrees C and 75 % relative humidity, 3 days). The conjugated hybrid polymer produced smaller droplet with better uniformity, higher viscosity and stronger emulsifying activity than native gum karaya, suggesting the conjugated polymer provided a bulkier secondary layer with more efficient coverage around oil droplets, thereby inducing stronger resistance against droplet aggregation and flocculation. Emulsions containing the native gum karaya produced the largest droplet size among all prepared emulsions (D-3,D-2 = 8.6 mu m; D-4,D-3 = 22.4 mu m); while the emulsion containing protein-gum conjugate (1:1 g/g) had the smallest droplet size (D-3,D-2 = 0.2 mu m; D-4,D-3 = 0.7 mu m) with lower polydispersity. The protein-gum conjugate (1:1 g/g) also showed the highest elastic and viscous modulus, the lowest polydispersity (span) and the highest emulsifying activity among all native, mixed and conjugated polymers. Therefore, the percentage of gum karaya used for production of O/W emulsion can be decreased by partially replacing it with the conjugated gum. Springer 2016 Article PeerReviewed application/pdf en http://irep.iium.edu.my/46602/4/46602_soy_protein-gum.pdf application/pdf en http://irep.iium.edu.my/46602/7/46602_Soy%20Protein-Gum%20Karaya%20Conjugate_scopus.pdf Shekarforoush, Elhamalsadat and Mirhosseini, Hamed and Sarker, Md. Zaidul Islam and Kostadinovic, Sanja and Ghazali, Hasanah Mohd and Muhamad, Kharidah and Samaram, Shadi (2016) Soy protein–gum karaya conjugate: emulsifying activity and rheological behavior in aqueous system and oil in water emulsion. Journal of the American Oil Chemists' Society, 93 (1). pp. 1-10. ISSN 0003-021X http://link.springer.com/article/10.1007%2Fs11746-015-2751-z 10.1007/s11746-015-2751-z
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	Q Science (General) T Technology (General)
spellingShingle	Q Science (General) T Technology (General) Shekarforoush, Elhamalsadat Mirhosseini, Hamed Sarker, Md. Zaidul Islam Kostadinovic, Sanja Ghazali, Hasanah Mohd Muhamad, Kharidah Samaram, Shadi Soy protein–gum karaya conjugate: emulsifying activity and rheological behavior in aqueous system and oil in water emulsion
description	The main objective of this study is to investigate the effects of mixing and conjugation of soy protein isolate (SPI) with gum karaya on the characteristics of the hybrid polymer (protein-gum) in both aqueous systems and oil-in-water (O/W) emulsions. It was hypothesized that the covalent linkage of gum karaya with SPI would improve the emulsifying activity and rheological properties of both polymers. Conjugation occurred under controlled conditions (i.e., 60 degrees C and 75 % relative humidity, 3 days). The conjugated hybrid polymer produced smaller droplet with better uniformity, higher viscosity and stronger emulsifying activity than native gum karaya, suggesting the conjugated polymer provided a bulkier secondary layer with more efficient coverage around oil droplets, thereby inducing stronger resistance against droplet aggregation and flocculation. Emulsions containing the native gum karaya produced the largest droplet size among all prepared emulsions (D-3,D-2 = 8.6 mu m; D-4,D-3 = 22.4 mu m); while the emulsion containing protein-gum conjugate (1:1 g/g) had the smallest droplet size (D-3,D-2 = 0.2 mu m; D-4,D-3 = 0.7 mu m) with lower polydispersity. The protein-gum conjugate (1:1 g/g) also showed the highest elastic and viscous modulus, the lowest polydispersity (span) and the highest emulsifying activity among all native, mixed and conjugated polymers. Therefore, the percentage of gum karaya used for production of O/W emulsion can be decreased by partially replacing it with the conjugated gum.
format	Article
author	Shekarforoush, Elhamalsadat Mirhosseini, Hamed Sarker, Md. Zaidul Islam Kostadinovic, Sanja Ghazali, Hasanah Mohd Muhamad, Kharidah Samaram, Shadi
author_facet	Shekarforoush, Elhamalsadat Mirhosseini, Hamed Sarker, Md. Zaidul Islam Kostadinovic, Sanja Ghazali, Hasanah Mohd Muhamad, Kharidah Samaram, Shadi
author_sort	Shekarforoush, Elhamalsadat
title	Soy protein–gum karaya conjugate: emulsifying activity and rheological behavior in aqueous system and oil in water emulsion
title_short	Soy protein–gum karaya conjugate: emulsifying activity and rheological behavior in aqueous system and oil in water emulsion
title_full	Soy protein–gum karaya conjugate: emulsifying activity and rheological behavior in aqueous system and oil in water emulsion
title_fullStr	Soy protein–gum karaya conjugate: emulsifying activity and rheological behavior in aqueous system and oil in water emulsion
title_full_unstemmed	Soy protein–gum karaya conjugate: emulsifying activity and rheological behavior in aqueous system and oil in water emulsion
title_sort	soy protein–gum karaya conjugate: emulsifying activity and rheological behavior in aqueous system and oil in water emulsion
publisher	Springer
publishDate	2016
url	http://irep.iium.edu.my/46602/ http://irep.iium.edu.my/46602/ http://irep.iium.edu.my/46602/ http://irep.iium.edu.my/46602/4/46602_soy_protein-gum.pdf http://irep.iium.edu.my/46602/7/46602_Soy%20Protein-Gum%20Karaya%20Conjugate_scopus.pdf
first_indexed	2023-09-18T21:06:20Z
last_indexed	2023-09-18T21:06:20Z
_version_	1777410958528872448

Soy protein–gum karaya conjugate: emulsifying activity and rheological behavior in aqueous system and oil in water emulsion

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