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Role of carbohydrate conjugation on the emulsification and antioxidant properties of intact and hydrolysed whey protein concentrate

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Show simple item record Cermeño Aínsa, María M. Felix, Manuel Connolly, Alan Brennan, Elaine Coffey, Bernadette Ryan, Edel Fitzgerald, Richard J. 2018-09-28T11:05:55Z 2019
dc.description peer-reviewed en_US
dc.description The full text of this article will not be available in ULIR until the embargo expires on the 29/09/2019
dc.description.abstract The conjugation of proteins with carbohydrates generates covalent bonds which may improve their techno- and biofunctional properties and therefore expand their applications in the food industry. In the present study, a design of experiments (DOE) approach was used to determine the effect of conjugation of whey protein concentrate (WPC) and WPC hydrolysates with carrageenan (CGN) on its emulsifying and antioxidant properties. The DOE was composed of 3 levels with 3 factors, i.e., WPC:CGN (1:1.0 1:3.5, 1:6.0), time of conjugation (6, 27 and 48 h) and degree of hydrolysis (DH; unhydrolysed, low DH and high DH). The conjugated samples were characterised for their oxygen radical absorbance capacity (ORAC) and emulsion activity (EA). Two samples, C3 (1:1.0, 6 h and unhydrolysed) and C4 (1:1.0, 6 h and low DH) with ORAC and EA values of 601.30 ± 14.71 and 709.32 ± 11.11 μmol Trolox equivalents g−1 freeze-dried powder and 0.51 ± 0.01 and 0.58 ± 0.01 absorbance units, respectively, were selected for further study. Emulsions were generated with WPC, non-conjugated (NC3 and NC4) and conjugated (C3 and C4) samples and their functional properties were compared. The NC3 and NC4 samples had higher viscoelastic moduli (G′ and G″) than C3, C4 and the WPC samples which indicated that more stable emulsions may be formed with non-conjugated samples. However, the NC3, NC4 and WPC samples showed low emulsion stability (ES) after 28 days storage with values ranging from 78.6 ± 3.5–85.6 ± 3.6% whereas the conjugated C3 and C4 samples had improved ES with significantly (p < 0.05) lower coalescence index values (64.2 ± 2.5 and 66.7 ± 3.7%, respectively). However, conjugation of the hydrolysate (C4) had a significant (p < 0.05) negative effect on lipid oxidation (0.62 ± 0.04 equivalents of 1,1,3,3-tetraethoxypropane (TEP)/kg emulsion) compared to the unhydrolysed conjugate C3 (0.42 ± 0.04 eq TEP/kg emulsion). en_US
dc.language.iso eng en_US
dc.publisher Elsevier en_US
dc.relation.ispartofseries Food Hydrocolloids; 88, pp. 170-179
dc.rights This is the author’s version of a work that was accepted for publication in Food Hydrocolloids . Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Hydrocolloids, en_US
dc.subject whey protein en_US
dc.subject carrageenan en_US
dc.subject conjugation en_US
dc.subject emulsion en_US
dc.subject hydrolysis en_US
dc.subject antioxidant en_US
dc.title Role of carbohydrate conjugation on the emulsification and antioxidant properties of intact and hydrolysed whey protein concentrate en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.identifier.doi 10.1016/j.foodhyd.2018.09.030
dc.contributor.sponsor Food Institutional Research Measure (FIRM) en_US
dc.contributor.sponsor Department of Agriculture, Food and the Marine en_US
dc.relation.projectid 11/F/064 en_US 2019-09-22
dc.embargo.terms 2019-09-22 en_US
dc.rights.accessrights info:eu-repo/semantics/embargoedAccess en_US

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