Physicochemical properties of whey protein isolate and alkaline soluble polysaccharide from sugar beet pulp conjugates formed by Maillard reaction and genipin crosslinking reaction: A comparison study

This study aim to investigate the effect of alkaline soluble polysaccharide from sugar beet pulp (ASP2) grafted with whey protein isolate (WPI) by two linking models (grafting on amino group or carbonyl group) on its emulsifying properties. Results demonstrated that the d(4,3) value of WPI, M−AW, M−AA, G-AW and G-AA stabilized emulsions was 0.18 μm, 0.28 μm, 0.72 μm, 0.56 μm and 0.83 μm, respectively, suggesting the higher emulsifying activity of the products prepared by Maillard reaction compared with the products obtained from genipin crosslinking reaction. After storage, the d(4,3) increment was 1.05 μm, 0.21 μm, 0.31 μm, 0.2 μm and 0.15 μm for WPI, M−AW, M−AA, G-AW and G-AA stabilized emulsions, respectively, indicating that the new generated polymers held stronger emulsifying stability compared with WPI. However, the aggregates emerged in high calcium emulsions system indicated that grafting with WPI could not efficiently reduce the sensitivity of ASP2 to calcium.