Investigating the functional properties of soy protein isolate conjugated with oxidized basil seed gum through Maillard reaction in food systems

Temperature, time, and pH all have an impact on Basil seed gum (BSG) oxidation yield, resulting in distinct molecular weight parts. By linking proteins to these sections, ideal emulsifiers with desirable molecular weight and emulsification capacity can be created. The Maillard reaction was used in the current study to investigate if the emulsifying properties of chemically modified Soy protein isolate (SPI) with BSG might be improved under some natural pH conditions at 90 °C, factorial experiment in the form of a completely randomized design at a confidence level of 95%. The obtained oil-in-water emulsions that had been stabilized by the conjugate of the two applied biopolymers were subjected to evaluation for stability, related rheology, and morphology by mentioning the droplet size, related emulsifying activity (EAI), emulsifying stability (ESI), as well as related creaming indices. In comparison to using SPI and the two biopolymer mixture, the conjugate stabilized emulsion subsequently showed smaller mean droplet sizes and lower creaming index values; this may have been more important in stabilizing the emulsion obtained, particularly when pH was close to the associated isoelectric point of the SPI or those emulsions that were heated from 30 to 90 °C. Additionally, the produced SPI–BSG conjugate's EAI, ESI, and emulsion viscosity significantly outweighed those of the SPI–BSG conjugate and SPI. The Maillard reaction under consideration may be viewed as an extremely promising approach for enhancing the SPI's emulsifying capabilities for the food application.