* Corresponding Author
Development of Coconut Protein Concentrate-Xanthan Gum Conjugate by Wet-Dry Heating Method for Red Palm Oil Emulsification
https://doi.org/10.22146/agritech.76632 Anis Dwi Ramadhani(1), Arima Diah Setiowati(2), Chusnul Hidayat(3*)
(1) Department of Food Technology and Agricultural Products, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(2) Department of Food Technology and Agricultural Products, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(3) Department of Food Technology and Agricultural Products, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author
Abstract
Protein-polysaccharide conjugation is commonly achieved by wet and dry heating methods. Therefore, this study aimed to produce red palm oil (RPO) emulsifiers by conjugating coconut protein concentrate (CPC) and xanthan gum (XG) through a combination of wet and dry heating method using a cabinet dryer. Several factors, including reaction time (3, 4, 5, 6, and 7 hours), pH (3, 5, 7, 9, and 11), and protein-polysaccharide ratio (1:3, 1:2, 1:1, 2:1, and 3:1) were evaluated for their effect on the Emulsion Activity Index (EAI) and Emulsion Stability Index (ESI). The ability of the obtaining conjugate to emulsify RPO was evaluated, and the results showed that CPC contained 67.40% protein. Reaction time, pH, and protein-XG ratio had a significant effect on EAI and ESI. Meanwhile, optimal conditions for the formation of the CPC-XG conjugate, based on EAI and ESI, were a reaction time of 5 hours, pH 9, and protein-polysaccharide ratio of 2:1. Fourier Transform Infrared (FTIR) analysis showed that the CPC-XG conjugate had a change in absorption at a wavelength number of around 1640 cm -1 , indicating the presence of a Maillard reaction product. Furthermore, the CPC-XG conjugate used in RPO emulsion has a characteristic EAI value of 23.74 m 2 /g, ESI of 271.32 minutes, a droplet size of 790 nm, and a zeta potential of -36.9 mV. These results suggest that the CPC-XG conjugate produced by the wet-dry heating method has the potential for producing stable RPO emulsions.
Keywords
Full Text:
PDFReferences
A’yun, Q., Azzahrani, I. N., Huyst, A., de Neve, L., Martins, J. C., van Troys, M., Hidayat, C., & van der Meeren, P. (2020). Heat stable whey protein stabilized O/W emulsions: Optimisation of the whey protein concentrate dry heat incubation conditions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 603(June), 125192. https://doi.org/10.1016/j.colsurfa.2020.125192
Akhtar, M., & Ding, R. (2017). Covalently cross-linked proteins & polysaccharides: Formation, characterization, and potential application. Current Opinion in Colloid & Interface Science, 28, 31–36. https://doi.org/10.1016/j.cocis.2017.01.002
Ariviani, S., Atmaka, W., & Raharjo, S. (2018). Characterization and digestive stability evaluation of β-carotene nanoemulsions prepared by spontaneous emulsification method. Agritech, 38(1), 30–38. https://doi.org/10.22146/agritech.29087
Boland, M. J., Hill, J. P., Higss, K. C., Haggarty, N. W., & Campanella, M. E. P. (2000). Process for controlling maillard-type glycation of whey proteins and products with enhanced functional properties, WO2000018249. WO 00/18249, Retrieved from World Intellectual Property Organization.https://patentscope.wipo.int/search/en/detail.jsf?docId=WO2000018249&tab=PCTBIBLIO&maxRec=1000.
Broersen, K., Voragen, A. G. J., Hamer, R. J., & De Jongh, H. H. J. (2004). Glycoforms of β-lacto-globulin with improved thermostability and preserved structural packing. Biotechnol Bioeng, 86(1), 78–87, https://doi.org/10.1002/bit.20030
Candraningrum, R. G. S., Setiowati, A. D., & Hidayat, C. (2022). Electrostatic-Maillard formation of coconut protein concentrate-pectin conjugate for oil-in-water emulsion: Effects of ratio, temperature, and pH. J. Saudi Soc. Agric. Sci, 22(1), 18-24. https://doi.org/10.1016/j.jssas.2022.05.004
Cazzonelli, C. I. (2011). Carotenoids in nature: insight from plants and beyond. Funct Plant Biol., 38(11), 833–847. https://doi.org/10.1071/fp11192
Chandi, G. K., & Gill, B. S. (2011). Production and characterization of microbial carotenoids as an alternative to synthetic colors: A review. International Journal of Food Properties, 14(3), 503–513. http://dx.doi.org/10.1080/10942910903256956
Chen, W., Lv, R., Wang, W., Ma, X., Muhammad, A. I., Guo, M., & Liu, D. (2019). Time effect on structural and functional properties of whey protein isolate-gum acacia conjugates prepared via Maillard reaction. Journal of the Science of Food and Agriculture, 99(10), 4801-4807. https://doi.org/10.1002/jsfa.9735
Evans, M., Ratcliffe, I., & Williams, P. A. (2013). Emulsion stabilization using polysaccharide-protein complexes. Current Opinion in Colloid & Interface Science, 18(4), 272–282. http://dx.doi.org/10.1016/j.cocis.2013.04.004
Farhadi, G. B. N., Khosravi-Darani, K., & Nasernejad, B. (2012). Enhancement of xanthan production on date extract using response surface methodology. Asian J. Chem., 24(9), 1-4.
Farshi, P., Mahnaz, T., Marjan, G., Mohammadamin, M., Maryam, B. A., & Hamed, H. (2019). Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion. Food Bioscience, 28, 49–56. https://doi.org/10.1016/j.fbio.2019.01.011
Hakansson, A., Tragardh, C., & Bergenstahl, B. (2012). A method for estimating effective coalescence rates during emulsification from oil transfer experiments. J. Colloid Interface Sci., 374(1), 25–33. https://doi.org/10.1016/j.jcis.2011.12.079
Hakansson, A., & Hounslow, M., J. (2013). Simultaneous determination of fragmentation and coalescence rates during pilot-scale high-pressure homogenization. J. Food Eng., 116(1): 7–13. https://doi.org/10.1016/j.jfoodeng.2012.11.002
Hakansson, A., Innings, F., Tragardh, C., & Bergenstahl, B. (2013). A high-pressure homogenization emulsification model-improved emulsifier transport and hydrodynamic coupling. Chem. Eng. Sci., 91: 44–53. https://doi.org/10.1016/j.ces.2013.01.011
Lee, W. J., Tan, C. P., Sulaiman, R., Jr, R. L. S., & Chong, G. H. (2017). Microencapsulation of red palm oil as an oil-in-water emulsion with supercritical carbon dioxide solution-enhanced dispersion. Journal of Food Engineering, 222, 100–109. https://doi.org/10.1016/j.jfoodeng.2017.11.011
Leela, J. K., & Sharma, G. (2000). Studies on xanthan production from Xanthomonas campestris. Bioprocess. Eng., 23(6), 678–689. https://doi.org/10.1007/s004499900054
Li, C., Huang, X., Peng, Q., Shan, Y., & Xue, F. (2014). Physicochemical properties of peanut protein isolate-glucomannan conjugates prepared by ultrasonic treatment. Ultrason. Sonochem., 21(5), 1722–1727. https://doi.org/10.1016/j.ultsonch.2014.03.018
Li, R., Hettiarachchy, N., Rayaprolu, S., Davis M., Eswaranandam, S., Jha, A., & Chen, P. (2015). Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum. J. Food Sci. Technol., 52, 6067-6072. https://doi.org/10.1007/s13197-014-1681-3
Li, Y., Fang, Z., Wei, J., Wallace, Y., Charles, F. S., Song, Z., & Wenshui, X. (2013). Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides. Food Hydrocolloids, 30(1), 53–60. https://doi.org/10.1016/j.foodhyd.2012.04.013
Maindarkar, S. N., Hoogland, H., & Henson, M. A. (2015). Achieving target emulsion drop size distributions using population balance equation models of high-pressure homogenization. Ind. Eng. Chem. Res., 54(42): 10301–10310.
Mba, O., I., Dumont, M.-J., & Ngadi, M. (2015). Palm oil: processing, characterization, and utilization in the food industry - a review. Food Biosci., 10, 26-41. https://doi.org/10.1016/j.fbio.2015.01.003
McClements, D. J. & Gumus, C. E. (2016). Natural emulsifiers- biosurfactants, phospholipids, biopolymers, and colloidal particles: the molecular and physicochemical basis of functional performance. Advances in Colloid and Interface Science, 234, 3–26. https://doi.org/10.1016/j.cis.2016.03.002
McClements, D. J., & Jafari, S. M. (2018). Improving emulsion formation, stability and performance using mixed emulsifiers: A review. Advances in Colloid and Interface Science, 251, 55–79. https://doi.org/10.1016/j.cis.2017.12.001
Minj, S., & Anand, S. (2020). Whey proteins and its derivatives: bioactivity, functionality, and current applications: A Review. Dairy, 1(3), 233–258. https://doi.org/10.3390/dairy1030016
Oliveira, F. C., Coimbra, J. S. D. R., de Oliveira, E. B., Zuñiga, A. D. G., & Rojas, E. E. G. (2016). Food protein-polysaccharide conjugates obtained via the Maillard reaction: A review. Critical Reviews in Food Science and Nutrition, 56(7), 1108–1125. https://doi.org/10.1080/10408398.2012.755669
Permatasari, S., Hastuti, P., Setiaji, B., & Hidayat, C. (2015). Sifat fungsional isolat protein ‘blondo’ (coconut presscake) dari produk samping pemisahan VCO (Virgin Coconut Oil) dengan berbagai metode. Agritech, 35(4), 441-448. https://doi.org/10.22146/agritech.9328
Phoebe, X. Q., Yingping, X., & Edward, D. W. (2017). Changes in physical, chemical, and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry heating. Food Hydrocolloids, 69, 86–96. https://doi.org/10.1016/j.foodhyd.2017.01.032
Setiowati, A. D., Saeedi, S., Wijaya, W., & Van der Meeren, P. (2017). Improved heat stability of whey protein isolates stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength. Food Hydrocolloids, 63, 716–726. https://doi.org/10.1016/j.foodhyd.2016.10.025
Shah, P., Bhalodia, D., & Shelat, P. (2010). Nanoemulsion: A pharmaceutical review. Systematic Reviews in Pharmacy, 1(1), 24-32 https://doi.org/10.4103/0975-8453.59509
Thaiphanit, S., & Pranee, A. (2016). Physicochemical and emulsion properties of edible protein concentrate from coconut (Cocos nucifera L.) processing by-products and the influence of heat treatment. Food Hydrocolloids, 52, 756–765. https://doi.org/10.1016/j.foodhyd.2015.08.017
Yang, Y., & McClements, D. J. (2013). Vitamin E bioaccessibility: Influence of carrier oil type on digestion and release of emulsified α-tocopherol acetate. Food Chemistry, 141(1), 473–481. http://doi.org/10.1016/j.foodchem.2013.03.033
Zhang, B., Guo X., Zhu, K., Peng, W., & Zhou, H. (2015). Improvement of emulsifying properties of oat protein isolate–dextran conjugates by glycation. Carbohydrate Polymers, 127(2015), 168–175. https://doi.org/10.1016/j.carbpol.2015.03.072
DOI: https://doi.org/10.22146/agritech.76632
Article Metrics
Abstract views : 847
| 
views : 825
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Anis Dwi Ramadhani, Arima Diah Setiowati, Chusnul Hidayat
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.