Novel emulsifiers as products from internal Maillard reactions in okra hydrocolloid mucilage

摘要: Abstract Maillard conjugates have been prepared in situ okra mucilage from the existing populations of protein and polysaccharide. SEC–MALLS/UV FTIR data suggest that an initial ensemble polysaccharide changes dramatically during heating at 100 °C for 6 h. While raw extracts products milder heat treatments are inefficient emulsifiers neutral pH, above treatment efficient n-hexadecane–in–water emulsions, both terms average droplet size (d32) evolution d32 d43 over a week's stay ambient conditions. The emulsifying ability these is superior to more conventional reaction between bovine serum albumin (BSA) extract (experiments held parallel). materials complete agreement with relevant measurements development their interfacial tensions. intrinsic components natural can lead commercial interest, form solid basis possible exploitation as emulsifier, rather thickening agent.