“…The first peak appeared in the temperature range of 80–100 ℃ and the second at 130–150 ℃. The two endothermic peaks present in the treated samples are caused by the altered structural features of the protein after glycosylation without disturbing the structure of its peptide chain, consistent with the thermal behavior of the protein reported by Bülent et al [53] . Fig.…”
“…The first peak appeared in the temperature range of 80–100 ℃ and the second at 130–150 ℃. The two endothermic peaks present in the treated samples are caused by the altered structural features of the protein after glycosylation without disturbing the structure of its peptide chain, consistent with the thermal behavior of the protein reported by Bülent et al [53] . Fig.…”
This paper handled the Maillard reaction under controlled conditions to conjugate sour cherry seed protein isolate (SCPI) with gum Arabic (GA), carboxymethyl cellulose (CMC), and pectin (P) polysaccharides. Characteristic investigations for conjugates were conducted by browning intensity, glycation degree, amino acid, FTIR, SEM, and TGA analyses. After glycation, the level of lysine and arginine declined. Conjugation process displayed beneficial efficacy on techno-functional attributes, namely solubility, water holding capacity, oil holding capacity, foaming capacity/stability and emulsion activity/stability of SCPI but maximum values in terms of these attributes were variable according to conjugate type. Stability index of emulsions stabilized by using conjugates including SCPI-GA (0.87 R), SCPI-CMC (0.94 R), and SCPI-P (0.95 R) was superior than that of SCPI alone (0.60 R). Centrifugal precipitation rate was 59.17, 36.04, 32.61, and 30.92% for emulsions prepared in the presence of SCPI, SCPI-GA, SCPI-CMC, and SCPI-P, respectively. Resilience to freeze-thawed, pH-shifting, various salt concentrations, and different temperature applications of emulsions were investigated to evaluate emulsifier behavior of protein and conjugates in food systems. Findings showed that emulsifying properties of the conjugates prepared using P and CMC came to the fore compared to SCPI alone and SCPI-GA.
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