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<p>This research involved preparing soy protein isolate (SPI) and xanthan gum (XG) conjugates (SPI-XG con) through the Maillard reaction (MR). The effects of temperature and time on Maillard reaction products (SPI-XG con) were evaluated, with degree of grafting (DG), intermediate products, browning degree, emulsifying activity index (EAI), and emulsifying stability index (ESI) serving as the key indicators. Results indicated that the optimal MR conditions were 90&#xa0;°C and 1.5&#xa0;h. Under these conditions, DG reached a maximum of 24.81%. Compared with SPI, the performance of the optimized conjugate was enhanced by 554.47% and 461.87% in EAI and ESI, respectively. MR could improve the emulsifying property of the conjugate and further enhance emulsion stability. Characterization techniques, including Fourier transform infrared spectroscopy, polyacrylamide gel electrophoresis, and protein secondary structure analysis, also verified the formation of SPI-XG con. Changes in the morphology of SPI following the MR were observed via scanning electron microscopy. Water-in-oil-in-water (W/O/W) emulsions were prepared with an optimized conjugate. The W/O/W emulsions stabilized with conjugate showed smaller droplets size and higher apparent viscosity. The present study explored the possibility of obtaining W/O/W emulsions by using SPI-XG con prepared via MR, and a theoretical application for further study was also made.</p>

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Preparation of Soy protein isolate/Xanthan gum conjugates via Maillard reaction to improve the stability of water-in-oil-in-water emulsions

  • 期刊论文

  • 发表日期：

    2026年2月14日

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  • Ziyu Jia,
  • Xintang Zeng,
  • Zilalan Zhayitijiang,
  • Bohan Ma,
  • Xianfeng Zou

摘要

This research involved preparing soy protein isolate (SPI) and xanthan gum (XG) conjugates (SPI-XG con) through the Maillard reaction (MR). The effects of temperature and time on Maillard reaction products (SPI-XG con) were evaluated, with degree of grafting (DG), intermediate products, browning degree, emulsifying activity index (EAI), and emulsifying stability index (ESI) serving as the key indicators. Results indicated that the optimal MR conditions were 90 °C and 1.5 h. Under these conditions, DG reached a maximum of 24.81%. Compared with SPI, the performance of the optimized conjugate was enhanced by 554.47% and 461.87% in EAI and ESI, respectively. MR could improve the emulsifying property of the conjugate and further enhance emulsion stability. Characterization techniques, including Fourier transform infrared spectroscopy, polyacrylamide gel electrophoresis, and protein secondary structure analysis, also verified the formation of SPI-XG con. Changes in the morphology of SPI following the MR were observed via scanning electron microscopy. Water-in-oil-in-water (W/O/W) emulsions were prepared with an optimized conjugate. The W/O/W emulsions stabilized with conjugate showed smaller droplets size and higher apparent viscosity. The present study explored the possibility of obtaining W/O/W emulsions by using SPI-XG con prepared via MR, and a theoretical application for further study was also made.