Corn fiber gum and milk protein conjugates with improved emulsion stability

Corn fiber gum (CFG), an alkaline hydrogen peroxide extract of the corn kernel milling by-product corn fiber was covalently conjugated with beta-lactoglobulin (beta-LG) and whey protein isolate (WPI). Covalent coupling of CFG to protein was achieved by dry heating reaction (Maillard-type) of CFG and protein mixtures (3:1) for up to 7 days at 75 degrees C and 79% relative humidity. The formation of the CFG and protein conjugate was confirmed by SDS-polyacrylamide gel electrophoresis. The conjugates as well as pure proteins and pure CFG were compared for their ability to stabilize oil-in-water (O/W) emulsions with 5% and 10% orange oil by turbidimetric and Dynamic Light Scattering (DES) methods respectively. Measurements of turbidities, particles size distribution and average particle size in emulsions have shown that CFG-protein conjugates prepared by dry heating at 75 degrees C and 79% relative humidity for up to 2 days were more effective at stabilizing emulsions at room temperature than was CFG or protein alone. Published by Elsevier Ltd.