Abstract
Maillard conjugates have been prepared in situ in okra mucilage from the existing populations of protein and polysaccharide. SEC-MALLS/UV and FTIR data suggest that an initial ensemble of polysaccharide and protein changes dramatically during heating at 100 °C for 6 h. While the raw extracts and the products of milder heat treatments are inefficient emulsifiers at neutral pH, the conjugates prepared from the above heat treatment are efficient emulsifiers for n-hexadecane-in-water emulsions, both in terms of initial average droplet size (d32) and the evolution of d32 and d43 over a week's stay at ambient conditions. The emulsifying ability of these products is superior to that of the more conventional Maillard products of the reaction between bovine serum albumin (BSA) and okra extract (experiments held in parallel). The emulsifying ability of the above materials is in complete agreement with the relevant measurements of the development of their interfacial tensions. The above suggest that the intrinsic components of natural extracts can lead to Maillard products of commercial interest, and form a solid basis for the possible exploitation of okra as an emulsifier, rather as a thickening agent.
| Language | English |
|---|---|
| Pages | 972-981 |
| Number of pages | 10 |
| Journal | Food Hydrocolloids |
| Volume | 52 |
| Early online date | 1 Sep 2015 |
| DOIs | |
| Publication status | Published - 1 Jan 2016 |
| Externally published | Yes |
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Novel Emulsifiers as Products from Internal Maillard Reactions in Okra Hydrocolloid Mucilage. / Dimopoulou, M.; Temenouga, V.; Charitidis, T.; Avgidou, M.; Karayannakidis, P. D.; Kalogianni, E. P.; Panayiotou, C.; Ritzoulis, C.
In: Food Hydrocolloids, Vol. 52, 01.01.2016, p. 972-981.Research output: Contribution to journal › Article
TY - JOUR
T1 - Novel Emulsifiers as Products from Internal Maillard Reactions in Okra Hydrocolloid Mucilage
AU - Dimopoulou, M.
AU - Temenouga, V.
AU - Charitidis, T.
AU - Avgidou, M.
AU - Karayannakidis, P. D.
AU - Kalogianni, E. P.
AU - Panayiotou, C.
AU - Ritzoulis, C.
PY - 2016/1/1
Y1 - 2016/1/1
N2 - Maillard conjugates have been prepared in situ in okra mucilage from the existing populations of protein and polysaccharide. SEC-MALLS/UV and FTIR data suggest that an initial ensemble of polysaccharide and protein changes dramatically during heating at 100 °C for 6 h. While the raw extracts and the products of milder heat treatments are inefficient emulsifiers at neutral pH, the conjugates prepared from the above heat treatment are efficient emulsifiers for n-hexadecane-in-water emulsions, both in terms of initial average droplet size (d32) and the evolution of d32 and d43 over a week's stay at ambient conditions. The emulsifying ability of these products is superior to that of the more conventional Maillard products of the reaction between bovine serum albumin (BSA) and okra extract (experiments held in parallel). The emulsifying ability of the above materials is in complete agreement with the relevant measurements of the development of their interfacial tensions. The above suggest that the intrinsic components of natural extracts can lead to Maillard products of commercial interest, and form a solid basis for the possible exploitation of okra as an emulsifier, rather as a thickening agent.
AB - Maillard conjugates have been prepared in situ in okra mucilage from the existing populations of protein and polysaccharide. SEC-MALLS/UV and FTIR data suggest that an initial ensemble of polysaccharide and protein changes dramatically during heating at 100 °C for 6 h. While the raw extracts and the products of milder heat treatments are inefficient emulsifiers at neutral pH, the conjugates prepared from the above heat treatment are efficient emulsifiers for n-hexadecane-in-water emulsions, both in terms of initial average droplet size (d32) and the evolution of d32 and d43 over a week's stay at ambient conditions. The emulsifying ability of these products is superior to that of the more conventional Maillard products of the reaction between bovine serum albumin (BSA) and okra extract (experiments held in parallel). The emulsifying ability of the above materials is in complete agreement with the relevant measurements of the development of their interfacial tensions. The above suggest that the intrinsic components of natural extracts can lead to Maillard products of commercial interest, and form a solid basis for the possible exploitation of okra as an emulsifier, rather as a thickening agent.
KW - Emulsifiers
KW - Emulsions
KW - Interfacial Measurements
KW - Maillard Reactions
KW - Okra
KW - Size Exclusion Chromatography
UR - http://www.scopus.com/inward/record.url?scp=84942543863&partnerID=8YFLogxK
U2 - 10.1016/j.foodhyd.2015.08.026
DO - 10.1016/j.foodhyd.2015.08.026
M3 - Article
VL - 52
SP - 972
EP - 981
JO - Food Hydrocolloids
T2 - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
ER -