Physicochemical and functional properties of ultrasonic-treated tragacanth hydrogels cross-linked to lysozyme

The purpose of this study was to prepare, characterize and investigate physiochemical and functional attributes of hen egg white lysozyme (LZM) cross-linked with ultrasonic-treated tragacanth (US-treated TGC) under mild Maillard reactions conditions. FT-IR spectroscopy together with OPA assay revealed that covalent attachment of LZM with TCG’s. Under optimum condition (pH = 8.5, 60 ◦C, RH = 79%, 8 days), only one of the free amino group of LZM was blocked by TGC whereas under the same condition, US treated-TGC’s blockedaboutthree amino groups. The thermal stability ofthe LZM-TGCconjugatesdiffered depending on the lengths of the main and branch chains. The microstructure of LZM-TGC conjugates was characterized by scanning electron microscopy. US-treated TGC-LZM exhibited improved solubility, emulsion properties, foam capacity and stability as compared with the native LZM. Since this gum is extensively used in food industry and application of LZM as a natural antimicrobial agents in different food systems is recommended and practiced in some countries, the results of this study indicates that a conjugated product of these two polymers combines different properties into one macromolecule and improves the property of each. These properties may make the conjugate an attractive food ingredien

Lysozyme Tragacanth Hydrogel Sonication Maillard reaction