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Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates
Zhang, Zijia Holden, Greg Wang, Bo Adhikari, Benu
Zhang, Zijia
Holden, Greg
Wang, Bo
Adhikari, Benu
Abstract
Spirulina protein concentrate (SPC) was extracted from Spirulina biomass and its structure and technofunctional properties were modified through Maillard reaction with maltodextrin (MD). Wet-heating route was adapted and Maillard reaction was controlled within initial to intermediate stage by avoiding or minimising the formation of melanoidins. A glycation degree of up to 29.1 % was achieved after reaction between SPC and MD, and molecular weight of the SPC increased accordingly. The solubility of SPC was improved only in the pH range around its isoelectric point after conjugation. The antioxidative property of the SPC–MD conjugate was also improved as the DPPH radical scavenging activity increased 19.7 to 30.2 %. Oil-in-water emulsion stabilised by SPC-MD conjugate produced at 6 h had significantly reduced droplet size, increased surface charge, and higher physical stability in temperature range 25–60 °C. The outcome of this research will help broaden the application of SPC in food as emulsifier and encapsulating shell material.
Keywords
spirulina protein concentrate, maltodextrin, maillard reaction, conjugation, solubility, emulsions
Date
2023
Type
Journal article
Journal
Food Chemistry
Book
Volume
406
Issue
Page Range
1-11
Article Number
Article 134931
ACU Department
School of Behavioural and Health Sciences
Faculty of Health Sciences
Faculty of Health Sciences
Relation URI
Source URL
Event URL
Open Access Status
License
All rights reserved
File Access
Controlled