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Soy Protein–Gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

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.

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Acknowledgments

We gratefully appreciate the financial support provided by the Ministry of Science, Malaysia, Technology and Innovation for supporting us through the EScience Fund (03-01-04-SF1884).

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia

    Elhamalsadat Shekarforoush, Hamed Mirhosseini & Shadi Samaram

  2. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia

    Hasanah Mohd Ghazali & Kharidah Muhamad

  3. Faculty of Pharmacy, International Islamic University, Kuantan Campus, 25200, Kuantan, Pahang D/M, Malaysia

    Md Zaidul Islam Sarker

  4. Faculty of Agriculture, University ‘‘Goce Delčev’’, Krste Misirkov bb, 2000, Štip, Macedonia

    Sanja Kostadinović

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  1. Elhamalsadat Shekarforoush
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  2. Hamed Mirhosseini
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  3. Md Zaidul Islam Sarker
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  4. Sanja Kostadinović
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Correspondence to Hamed Mirhosseini.

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Shekarforoush, E., Mirhosseini, H., Sarker, M.I. et al. Soy Protein–Gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion. J Am Oil Chem Soc 93, 1–10 (2016). https://doi.org/10.1007/s11746-015-2751-z

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  • DOI: https://doi.org/10.1007/s11746-015-2751-z

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