Abstract
This study confirmed the possibility of biopolymer-type stabilizers to increase the saturation concentration of branched-chain amino acids by preventing their crystallization/precipitation. Although microfluidization increased the initial solubility, it failed to increase the saturation concentration of the branched-chain amino acids. The saturation concentration of the branched-chain amino acids increased from 3.81% to 4.42% and 4.85% after the incorporation of food hydrocolloids and proteins, respectively. However, the branched-chain amino acids:stabilizer ratio did not affect the solubility. In the case of food hydrocolloid-based solutions, crystal formation and growth of branched-chain amino acids occurred during storage, resulting in the precipitation of branched-chain amino acid crystals. However, food proteins effectively increased the stability of the solubilized branched-chain amino acids. The improved solubility and stability of the solubilized branched-chain amino acids could be attributed to interactions between the functional groups (carboxyl, amine, sulfate, aliphatic, aromatic, etc.) of the stabilizer and the branched-chain amino acid molecules.
| Original language | English |
|---|---|
| Pages (from-to) | 872-878 |
| Number of pages | 7 |
| Journal | Food Chemistry |
| Volume | 239 |
| DOIs | |
| State | Published - 15 Jan 2018 |
Keywords
- Branched-chain amino acid
- Carrageenan
- Octenyl succinic anhydride starch
- Solubility
- Soybean protein isolate
- Stability
- Stabilizer
- Whey protein isolate