Search for Author, Title, Keyword
Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier
 
More details
Hide details
Publication date: 2018-03-31
 
Pol. J. Food Nutr. Sci. 2018;68(1):33–43
 
KEYWORDS
ABSTRACT
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.
 
REFERENCES (43)
1.
Aminlari L., Hashemi M.M., Aminlari, M., Modified lysozymes as novel broad spectrum natural antimicrobial agents in foods. J. Food Sci., 2014, 79, R1077-1090.
 
2.
Aminlari M., Ramezani R., Jadidi F., Effect of Maillard‐based conjugation with dextran on the functional properties of lysozyme and casein. J. Sci. Food Agr., 2005, 85, 2617-2624.
 
3.
Amiri S., Ramezani R., Aminlari M., Antibacterial activity of dextran-conjugated lysozyme against Escherichia coli and Staphylococcus aureus in cheese curd. J. Food Prot., 2008, 71, 411-415.
 
4.
Arabshahi-D S., Devi D.V., Urooj A., Evaluation of antioxidant activity of some plant extracts and their heat, pH and storage stability. Food Chem., 2007, 100, 1100-1105.
 
5.
Babiker E. E., Effect of chitosan conjugation on the functional properties and bactericidal activity of gluten peptides. Food Chem., 2002, 79, 3, 367-372.
 
6.
Ballesta P., Koumakis N., Besseling R., Poon W.C., Petekidis G., Slip of gels in colloid–polymer mixtures under shear. Soft Matter, 2013, 9, 12, 3237-3245.
 
7.
Benucci I., Cappannella E., Liburdi K., Esti M., Inhibitory effect of ethanol, sulphur dioxide and proanthocyanidinic tannins on lysozyme antimicrobial activity in model wine. LWT - Food Sci Technol., 2016, 73, 320-325.
 
8.
Chevalier F., Chobert J. M., Popineau Y., Georgette M., Haertle N., Haertle T., Improvement of functional properties of b-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar. Int. Dairy J., 2001, 11, 145-152.
 
9.
deWit J.N., Klarenbeek G., Effects of various heat treatments on structure and solubility of whey proteins. J. Dairy Sci., 1984, 67, 11, 2701-2710.
 
10.
Dickinson E., Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll., 2003, 17, 1, 25-39.
 
11.
Diftis N., Kiosseoglou V., Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose. Food Chem., 2003, 81, 1, 1-6.
 
12.
Espinosa-Andrews H., Sandoval-Castilla O., Vazquez-Torres H., Jaime Vernon-Carter E., Lobato-Calleros C., Determination of the gum Arabic-chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their coacervates. Carbohydr. Polym., 2010, 79, 3, 541-546.
 
13.
Evans M., Ratcliffe I., Williams P.A., Emulsion stabilisation using polysaccharide–protein complexes. Curr. Opin. Colloid., 2013, 18, 4, 272-282.
 
14.
Fialová J., Chumchalová J., Miková K., Hrůšová I., Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces. Food Contr., 2008, 19, 7, 706-713.
 
15.
Flanagan J., Singh H., Conjugation of sodium caseinate and gum arabic catalyzed by transglutaminase. J. Agric. Food. Chem., 2006, 54, 19, 7305-7310.
 
16.
Garti N., Leser M.E., Emulsification properties of hydrocolloids. Polymer. Adv. Tech., 2001, 12, 1‐2, 123-135.
 
17.
Goshawk J., Binding D., Rheological phenomena occurring during the shearing flow of mayonnaise. J. Rheol., 1998, 42, 1537-1553.
 
18.
Hashemi M.M., Aminlari M., Moosavinasab M., Preparation of and studies on the functional properties and bactericidal activity of the lysozyme–xanthan gum conjugate. LWT - Food Sci Technol., 2014, 57, 2, 594-602.
 
19.
Jiménez-Castaño L., Villamiel M., López-Fandiño R. Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass. Food Hydrocoll., 2007, 21, 3, 433-443.
 
20.
Juszczak L., Fortuna T., Kośla A., Sensory and rheological properties of Polish commercial mayonnaise. Food/Nahrung, 2003, 47, 4, 232-235.
 
21.
Kotlar C.E., Ponce A.G., Roura S.I., Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically. LWT - Food Sci Technol., 2013, 50, 2, 378-385.
 
22.
Krstonošić V., Dokić L., Dokić P., Dapčević T., Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate. Food Hydrocoll., 2009, 23, 8, 2212-2218.
 
23.
Laca A., Sáenz M.C., Paredes B., Díaz M., Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent. J. Food Eng., 2010, 97, 2, 243-252.
 
24.
Laemmli U.K., Cleavage of structural proteins during the assembly of the head of bacteriophage. T4. Nature, 1970, 227, 680-685.
 
25.
Leuschner R.G., Boughtflower M.P., Standardized laboratory-scale preparation of mayonnaise containing low levels of it Salmonella enterica serovar Enteritidis. J. Food Protect., 2001, 64, 623-629.
 
26.
Liu H., Xu X. M., Guo S.D., Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT - Food Sci Technol., 2007, 40, 6, 946-954.
 
27.
Ma L., Barbosa-Cánovas G.V. Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations. J. Food Eng., 1995, 25, 409-425.
 
28.
Mandala I.G., Savvas T.P., Kostaropoulos A.E., Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce. J. Food Eng., 2004, 64, 3, 335-342.
 
29.
McClements D.J., Food emulsions, principles, practice and technique. 1999, CRC Press Inc., Boca Raton, Florida, pp. 411-415.
 
30.
Miralles B., Martínez-Rodríguez A., Santiago A., van de Lagemaat J., Heras A., The occurrence of a Maillard-type protein-polysaccharide reaction between β-lactoglobulin and chitosan. Food Chem., 2007, 100, 3, 1071-1075.
 
31.
Morales F.J., Jiménez-Pérez S., Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food Chem., 2001, 72, 1, 119-125.
 
32.
Mu L., Zhao H., Zhao M., Cui C., Liu L., Physicochemical properties of soy protein isolates-acacia gum conjugates. Czech J. Food Sci., 2011, 29, 2, 129-136.
 
33.
Mun S., Kim Y.L., Kang C.G., Park K.H., Shim J.Y., Kim, Y.R., Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum. Int. J. Biol. Macromol., 2009, 44, 5, 400-407.
 
34.
Nakamura S., Kato A., Kobayashi K., New antimicrobial characteristics of lysozyme-dextran conjugate. J. Agric. Food. Chem., 1991, 39, 4, 647-650.
 
35.
Nichols P.D., Henson M.J., Guckert J.B., Nivens D.E., White D.C., Fourier transform-infrared spectroscopic methods for microbial ecology: analysis of bacteria, bacteri-polymer mixtures and biofilms. J. Microbiol. Methods., 1985, 4, 2, 79-94.
 
36.
Phillips G.O., Williams P.A. Handbook of Hydrocolloids (1st ed.). 2000, Woodhead Publishing Limited, Cambridge, UK, pp. 252-270.
 
37.
Pons M., Galotto M. J., Subirats S., Comparison of the steady rheological characterization of normal and light mayonnaises. Food Hydrocoll., 1994, 8, 3–4, 389-400.
 
38.
Sadahira M.S., Rodrigues M.I., Akhtar M., Murray B.S., Netto, F.M., Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties. Food Hydrocoll., 2016, 58, 1-10.
 
39.
Scaman C., Nakai S., Aminlari M., Effect of pH, temperature and sodium bisulfite or cysteine on the level of Maillard-based conjugation of lysozyme with dextran, galactomannan and mannan. Food Chem., 2006, 99, 2, 368-380.
 
40.
Schmitt C., Bovay C., Frossard P., Kinetics of formation and functional properties of conjugates prepared by dry-state incubation of β-lactoglobulin/acacia gum electrostatic complexes. J. Agric. Food. Chem., 2005, 53, 23, 9089-9099.
 
41.
Song Y., Babiker E.E., Usui M., Saito A., Kato A., Emulsifying properties and bactericidal action of chitosan–lysozyme conjugates. Food Res. Int., 2002, 35, 5, 459-466.
 
42.
Worrasinchai S., Suphantharika M., Pinjai S., Jamnong P., β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise. Food Hydrocoll., 2006, 20, 1, 68-78.
 
43.
Xiong R., Xie G., Edmondson A. S., Modelling the pH of mayonnaise by the ratio of egg to vinegar. Food Contr., 2000, 11, 1, 49-56.
 
 
CITATIONS (11):
1.
Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise
Marwa Ali, Said EL
Journal of Food Safety
 
2.
Novel lysozyme–mannooligosaccharide conjugate with improved antimicrobial activity: preparation and characterization
Yuting Ren, Yuan Zhao, Yawen Wu, Lina Guo, Qiongqiong Ma, Zhijun Qiu, Bin Zhang
Journal of Food Measurement and Characterization
 
3.
Elucidation of stabilizing pickering emulsion with jackfruit filum pectin-soy protein nanoparticles obtained by photocatalysis
Bei Jin, Xiaosong Zhou, Jinmin Guan, Shanglong Yan, Jiayin Xu, Jianwen Chen
Journal of Dispersion Science and Technology
 
4.
An antimicrobial agent prepared by N-succinyl chitosan immobilized lysozyme and its application in strawberry preservation
Xiaodi Niu, Li Zhu, Lijuan Xi, Ling Guo, Hongsu Wang
Food Control
 
5.
What is new in lysozyme research and its application in food industry? A review
Tiantian Wu, Qingqing Jiang, Dan Wu, Yaqin Hu, Shiguo Chen, Tian Ding, Xingqian Ye, Donghong Liu, Jianchu Chen
Food Chemistry
 
6.
The stabilizing and prebiotic potential of water-soluble phase of bitter almond gum exudate in probiotic yogurt drink
Khaterehsadat Hashemi, Ebrahim Hosseini
Carbohydrate Polymers
 
7.
Improving the functional properties of fish gelatin by conjugation with the water-soluble fraction of bitter almond gum
Maryam Bostar, Ebrahim Hosseini
Food Science and Biotechnology
 
8.
Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium
Necla Ozdemir, Ali Bayrak, Tuba Tat, Zühre Yanık, Filiz Altay, A. Halkman
Food Chemistry
 
9.
Functional and structural properties of gum arabic complexes with casein and hydrolyzed casein achieved by Maillard reaction
Poya Seidi, Ali Nasirpour, Javad Keramat, Sima Saeidy
Journal of Dispersion Science and Technology
 
10.
A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety
Ana Nájera, Sonia Nieto, Luis Barron, Marta Albisu
International Journal of Environmental Research and Public Health
 
11.
Development of Pickering emulsions stabilized by hybrid biopolymeric particles/nanoparticles for nutraceutical delivery
Sedighe Tavasoli, Qi Liu, Seid Jafari
Food Hydrocolloids
 
eISSN:2083-6007
ISSN:1230-0322