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2018 | 68 | 1 |
Tytuł artykułu

Production and application of lysozyme-gum Arabic conjugate in mayonnaise as a natural preservative and emulsifier

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Nowadays demand for food products made by natural sources is rising so fast. In this work Lysozyme (Lyz) was conjugated with gum Arabic (GA) in order to be applied in mayonnaise, at which the presence of both preservative and emulsifi er is essential. Interestingly, the Lyz-GA conjugate exhibited improved functional properties and antibacterial activity. In order to approve the results of this study, the Lyz-GA conjugate was applied to mayonnaise as a natural preservative and emulsifi er. Application of the Lzy-GA conjugate in mayonnaise expedited the death rate of both S. aureus and E. coli K-12. The observation proved that conjugations of Lyz with GA increased the spectrum of its application in food products with improved antibacterial activity. Surprisingly, investigation of emulsion stability and rheological properties confi rmed the improved emulsifi cation role of Lyz-GA conjugate with a higher elasticity in the mayonnaise. Mayonnaise including conjugates showed a linear rheological response and shear-thinning behavior. Sensory analysis of the mayonnaise with Lyz-GA conjugate was completely consistent with the commercial one. Taken together, our results suggest that conjugation of Lyz with GA made possible the application of a natural preservative and emulsifi er in food and pharmaceutical industries, whereas Lyz alone does not have a broad-spectrum antibacterial activity or emulsifying properties
Wydawca
-
Rocznik
Tom
68
Numer
1
Opis fizyczny
p.33-43,fig.,ref.
Twórcy
autor
  • Department of Chemistry and Biochemistry, Brigham Young University, C100 BNSN, Provo, UT 84602, USA
autor
  • Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71345, Iran
  • Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz 71345, Iran
  • Department of Chemical Engineering, Brigham Young University, Provo, UT 84602, USA
autor
  • Department of Materials Science and Technology, University of Crete, 71110 Heraklion, Greece
autor
  • Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz 71345, Iran
  • Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz 71345, Iran
  • Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, 7, West Arghavan St., Farahzadi Blvd., Tehran, Iran
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-77394fcd-ccc9-45ad-bcb8-9c913e786e4f
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