Influence of biopolymers on the solubility of branched-chain amino acids and stability of their solutions

• Published in: Food chemistry Vol. 239; pp. 872 - 878
• Main Authors: Hong, Chi Rac, Lee, Gyu Whan, Paik, Hyun-Dong, Chang, Pahn-Shick, Choi, Seung Jun
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.01.2018
• Subjects: Amino Acids; Amino Acids, Branched-Chain - chemistry; Biopolymers; Branched-chain amino acid; Carrageenan; Octenyl succinic anhydride starch; Proteins; Solubility; Soybean protein isolate; Stability; Stabilizer; Whey protein isolate; Soybean protein isolate; Stability; Stabilizer; Solubility; Carrageenan; Branched-chain amino acid; Octenyl succinic anhydride starch; Whey protein isolate
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2017.07.032

•Microfluidization increased the initial solubility of branched-chain amino acids.•Stabilizer increased the saturation concentration of branched-chain amino acids.•Stabilizer type was a main factor to affect the stability of amino acid solutions.•Amino acid:stabilizer ratio did not affect the BCAA solubility.•The solution stability was not affected by amino acid:stabilizer ratio. 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.