Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier
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 emulsifier is essential. Interestingly, the Lyz-GA conjugate exhibited imp...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0011/pjfns-2017-0011.xml?format=INT |
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| author | Hashemi Marjan M. Aminlari Mahmoud Forouzan Mehdi M. Moghimi Esmaeel Tavana Maryam Shekarforoush Shahram Mohammadifar Mohammad Amin |
| author_facet | Hashemi Marjan M. Aminlari Mahmoud Forouzan Mehdi M. Moghimi Esmaeel Tavana Maryam Shekarforoush Shahram Mohammadifar Mohammad Amin |
| author_sort | Hashemi Marjan M. |
| collection | DOAJ |
| description | 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 emulsifier 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 emulsifier. 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 confirmed the improved emulsification 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 emulsifier in food and pharmaceutical industries, whereas Lyz alone does not have a broad-spectrum antibacterial activity or emulsifying properties. |
| format | Article |
| id | doaj-art-cc3e00dbdd644d949e3fefda1ffbbf80 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-cc3e00dbdd644d949e3fefda1ffbbf802025-02-02T05:43:16ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-03-01681334310.1515/pjfns-2017-0011pjfns-2017-0011Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and EmulsifierHashemi Marjan M.0Aminlari Mahmoud1Forouzan Mehdi M.2Moghimi Esmaeel3Tavana Maryam4Shekarforoush Shahram5Mohammadifar Mohammad Amin6Department of Chemistry and Biochemistry, Brigham Young University, C100 BNSN, Provo, UT 84602, United States of AmericaDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz71345, Iran (Islamic Republic of)Department of chemical engineering, Brigham Young University, Provo, UT 84602, United States of AmericaDepartment of Materials Science and Technology, University of Crete, 71110Heraklion, GreeceDepartment of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz71345, Iran (Islamic Republic of)Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz71345, Iran (Islamic Republic of)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 (Islamic Republic of)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 emulsifier 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 emulsifier. 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 confirmed the improved emulsification 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 emulsifier in food and pharmaceutical industries, whereas Lyz alone does not have a broad-spectrum antibacterial activity or emulsifying properties.http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0011/pjfns-2017-0011.xml?format=INTlysozymegum Arabicconjugatefunctional propertiesmayonnaiserheology |
| spellingShingle | Hashemi Marjan M. Aminlari Mahmoud Forouzan Mehdi M. Moghimi Esmaeel Tavana Maryam Shekarforoush Shahram Mohammadifar Mohammad Amin Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier Polish Journal of Food and Nutrition Sciences lysozyme gum Arabic conjugate functional properties mayonnaise rheology |
| title | Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier |
| title_full | Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier |
| title_fullStr | Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier |
| title_full_unstemmed | Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier |
| title_short | Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier |
| title_sort | production and application of lysozyme gum arabic conjugate in mayonnaise as a natural preservative and emulsifier |
| topic | lysozyme gum Arabic conjugate functional properties mayonnaise rheology |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0011/pjfns-2017-0011.xml?format=INT |
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