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

• Autorzy: Hashemi M.M. , Aminlari M. , Forouzan M.M. , Moghimi E. , Tavana M. , Shekarforoush S. , Mohammadifar M.A.
• 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

Słowa kluczowe

EN

food product; food production; lysozyme; Arabic gum; functional property; application; mayonnaise; preservative; emulsifier; rheology

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2018
• Tom: 68
• Numer: 1
• Opis fizyczny: p.33-43,fig.,ref.

Twórcy

autor

Hashemi M.M.

• Department of Chemistry and Biochemistry, Brigham Young University, C100 BNSN, Provo, UT 84602, USA

autor

Aminlari M.

• 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

autor

Forouzan M.M.

• Department of Chemical Engineering, Brigham Young University, Provo, UT 84602, USA

autor

Moghimi E.

• Department of Materials Science and Technology, University of Crete, 71110 Heraklion, Greece

autor

Tavana M.

• Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz 71345, Iran

autor

Shekarforoush S.

• Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz 71345, Iran

autor

Mohammadifar M.A.

• 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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Identyfikatory

DOI

10.1515/pjfns-2017-0011