Work

Functional enhancement of whey protein isolate by water-soluble polysaccharides from Lanzhou lily bulbs

Year: 2026

Type: article

Abstract: Polysaccharides (LPs) were extracted from Lanzhou lily bulbs using hot water, decolorized with AB-8 resin, deproteinized by Sevage reagent, and precipitated with ethanol. The main monosaccharides were glucose (79.95%), mannose (18.41%), arabinose (0.85%), and galactose (0.80%). FTIR spectroscopy revealed that LPs-WPI interactions altered protein structure, especially in the amide I and II bands. Intrinsic fluorescence peaked at (1%) LPs addition. SEM images showed clear structural changes in WPI after LPs incorporation. Functionally, LPs significantly enhanced the viscosity, antioxidant activity, surface hydrophobicity, and emulsifying capacity of WPI. The LPs-WPI complexes exhibited higher radical scavenging activity than WPI alone, with maximum DPPH and ABTS rates of (87.09%) and (89.24%), respectively. Surface hydrophobicity and emulsification properties varied with LPs content, with the highest EAI observed at (3%). These findings suggest LPs-WPI complexes are promising food-grade materials with enhanced stability and functionality, suitable for application in the food industry.

Source: Applied Food Research

DOI: 10.1016/j.afres.2026.102109

Authors: Runru Xiang, Duoduo Zhang, Shen song, Mohamed Aamer Abubaker, Yongfeng Liu

Institutions: Shaanxi Normal University, Northwest Normal University, University of Khartoum

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,050