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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Springer Verlag
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/53854/ http://psasir.upm.edu.my/id/eprint/53854/1/Soy%20protein%E2%80%93gum%20karaya%20conjugate.pdf |
| _version_ | 1848852392728068096 |
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| author | Shekarforoush, Elhamalsadat Mirhosseini, Hamed Sarker, Md Zaidul Islam Kostadinovic, Sanja Mohd Ghazali, Hasanah Syed Muhammad, Sharifah Kharidah Samaram, Shadi |
| author_facet | Shekarforoush, Elhamalsadat Mirhosseini, Hamed Sarker, Md Zaidul Islam Kostadinovic, Sanja Mohd Ghazali, Hasanah Syed Muhammad, Sharifah Kharidah Samaram, Shadi |
| author_sort | Shekarforoush, Elhamalsadat |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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 °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 3,2 = 8.6 μm; D 4,3 = 22.4 μm); while the emulsion containing protein–gum conjugate (1:1 g/g) had the smallest droplet size (D 3,2 = 0.2 μm; D 4,3 = 0.7 μm) 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. |
| first_indexed | 2025-11-15T10:37:21Z |
| format | Article |
| id | upm-53854 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:37:21Z |
| publishDate | 2016 |
| publisher | Springer Verlag |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-538542018-02-14T02:09:42Z http://psasir.upm.edu.my/id/eprint/53854/ 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 Mohd Ghazali, Hasanah Syed Muhammad, Sharifah Kharidah Samaram, Shadi 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 °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 3,2 = 8.6 μm; D 4,3 = 22.4 μm); while the emulsion containing protein–gum conjugate (1:1 g/g) had the smallest droplet size (D 3,2 = 0.2 μm; D 4,3 = 0.7 μm) 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 Verlag 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/53854/1/Soy%20protein%E2%80%93gum%20karaya%20conjugate.pdf Shekarforoush, Elhamalsadat and Mirhosseini, Hamed and Sarker, Md Zaidul Islam and Kostadinovic, Sanja and Mohd Ghazali, Hasanah and Syed Muhammad, Sharifah 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; ESSN: 1558-9331 https://link.springer.com/article/10.1007/s11746-015-2751-z 10.1007/s11746-015-2751-z |
| spellingShingle | Shekarforoush, Elhamalsadat Mirhosseini, Hamed Sarker, Md Zaidul Islam Kostadinovic, Sanja Mohd Ghazali, Hasanah Syed Muhammad, Sharifah Kharidah Samaram, Shadi Soy protein–gum karaya conjugate: emulsifying activity and rheological behavior in aqueous system and oil in water emulsion |
| title | 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_short | 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 |
| url | http://psasir.upm.edu.my/id/eprint/53854/ http://psasir.upm.edu.my/id/eprint/53854/ http://psasir.upm.edu.my/id/eprint/53854/ http://psasir.upm.edu.my/id/eprint/53854/1/Soy%20protein%E2%80%93gum%20karaya%20conjugate.pdf |