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**AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** EMULSIONS ARE COMPOSED OF TWO IMMISCIBLE OIL AND WATER PHASES AND ARE IMPORTANT TO PRODUCTS SUCH AS BEVERAGES AND SALAD DRESSINGS. EMULSIFIERS ARE NEEDED TO SUSPEND OIL DROPLETS IN WATER TO MAINTAIN SHELF-LIFE QUALITY. NATURAL MACROMOLECULES WITH COVALENTLY BONDED POLYPEPTIDES AND POLYSACCHARIDES (CONJUGATES) ARE EFFECTIVE EMULSIFIERS STABILIZING OIL DROPLETS. GUM ARABIC IS SUCH A CONJUGATE EXTRACTED FROM THE SAP OF THE ACACIA SENEGAL TREE PRIMARILY IN AFRICAN COUNTRIES SUCH AS SUDAN. GEOPOLITICAL UNCERTAINTY IN THESE COUNTRIES MAY LEAD TO SUPPLY ISSUES. TO STUDY ALTERNATIVES TO GUM ARABIC, PROTEINS AND POLYSACCHARIDES CAN BE HEATED TO PREPARE CONJUGATES WITH IMPROVED PROPERTIES; HOWEVER, THESE EMULSIFIERS HAVE QUALITY DRAWBACKS DUE TO REACTION BYPRODUCTS. IN ADDITION, THE PROTEIN CONTENT IN EXISTING CONJUGATES IS LOW, LIMITING THE CAPACITY TO EMULSIFY OILS. WE HAVE IDENTIFIED A NEW METHOD TO PREPARE NOVEL CONJUGATES BASED ON MIXING CASEINS (MAJOR MILK PROTEINS) AND PROPYLENE GLYCOL ALGINATE AT ALKALINE PH AND ROOM TEMPERATURE, AND THE PURIFIED CASEIN-ALGINATE CONJUGATE HAS AN EXTRAORDINARY ABILITY TO EMULSIFY AND STABILIZE OILS, AS SHOWN FOR ONE PART OF CONJUGATE STABILIZING 200 PARTS OF CORN OIL AT VARIED SOLUTION CONDITIONS. THE FIRST PROJECT OBJECTIVE IS TO PREPARE AND CHARACTERIZE CONJUGATES USING PROPYLENE GLYCOL ALGINATE AND THREE TYPES OF PROTEIN INGREDIENTS, I.E., SODIUM CASEINATE, PEA PROTEIN ISOLATE, AND ZEIN (CORN PROTEIN). THE SECOND OBJECTIVE IS TO CHARACTERIZE EMULSIONS PREPARED WITH THESE NOVEL CONJUGATES AND SENSORY PROPERTIES OF MODEL BEVERAGES AND SALAD DRESSINGS. THE PROJECT IS SIGNIFICANT TO SUSTAINABLE PRODUCTION OF FOOD EMULSION PRODUCTS.

$605,500FY2022National Institute of Food and AgricultureUSDA

University Of Tennessee, Memphis TN

Investigators

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**AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** EMULSIONS ARE COMPOSED OF TWO IMMISCIBLE OIL AND WATER PHASES AND ARE IMPORTANT TO PRODUCTS SUCH AS BEVERAGES AND SALAD DRESSINGS. EMULSIFIERS ARE NEEDED TO SUSPEND OIL DROPLETS IN WATER TO MAINTAIN SHELF-LIFE QUALITY. NATURAL MACROMOLECULES WITH COVALENTLY BONDED POLYPEPTIDES AND POLYSACCHARIDES (CONJUGATES) ARE EFFECTIVE EMULSIFIERS STABILIZING OIL DROPLETS. GUM ARABIC IS SUCH A CONJUGATE EXTRACTED FROM THE SAP OF THE ACACIA SENEGAL TREE PRIMARILY IN AFRICAN COUNTRIES SUCH AS SUDAN. GEOPOLITICAL UNCERTAINTY IN THESE COUNTRIES MAY LEAD TO SUPPLY ISSUES. TO STUDY ALTERNATIVES TO GUM ARABIC, PROTEINS AND POLYSACCHARIDES CAN BE HEATED TO PREPARE CONJUGATES WITH IMPROVED PROPERTIES; HOWEVER, THESE EMULSIFIERS HAVE QUALITY DRAWBACKS DUE TO REACTION BYPRODUCTS. IN ADDITION, THE PROTEIN CONTENT IN EXISTING CONJUGATES IS LOW, LIMITING THE CAPACITY TO EMULSIFY OILS. WE HAVE IDENTIFIED A NEW METHOD TO PREPARE NOVEL CONJUGATES BASED ON MIXING CASEINS (MAJOR MILK PROTEINS) AND PROPYLENE GLYCOL ALGINATE AT ALKALINE PH AND ROOM TEMPERATURE, AND THE PURIFIED CASEIN-ALGINATE CONJUGATE HAS AN EXTRAORDINARY ABILITY TO EMULSIFY AND STABILIZE OILS, AS SHOWN FOR ONE PART OF CONJUGATE STABILIZING 200 PARTS OF CORN OIL AT VARIED SOLUTION CONDITIONS. THE FIRST PROJECT OBJECTIVE IS TO PREPARE AND CHARACTERIZE CONJUGATES USING PROPYLENE GLYCOL ALGINATE AND THREE TYPES OF PROTEIN INGREDIENTS, I.E., SODIUM CASEINATE, PEA PROTEIN ISOLATE, AND ZEIN (CORN PROTEIN). THE SECOND OBJECTIVE IS TO CHARACTERIZE EMULSIONS PREPARED WITH THESE NOVEL CONJUGATES AND SENSORY PROPERTIES OF MODEL BEVERAGES AND SALAD DRESSINGS. THE PROJECT IS SIGNIFICANT TO SUSTAINABLE PRODUCTION OF FOOD EMULSION PRODUCTS. · GrantIndex