A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral

Yang, Yumin; Cui, Steve W.; Gong, Jianhua; Guo, Qian; Wang, Qi; Hua, Yufei

doi:10.1016/j.foodhyd.2015.02.004

Cited by 134 publications

(95 citation statements)

References 36 publications

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“…Analysis of the Maillard conjugate DG and BI analyses. The dry-heating method has been extensively used to prepare the proteoglycan conjugate through the Maillard reaction (Kim & Shin, 2015;Yang et al, 2015). The reaction among the carboxide of polysaccharoses and the free amino groups of proteins, along with the formation of a Schiff base, as a result, the reduce in the free amino group content (Li, Xue, Chen, Ding, & Wang, 2014).…”

Section: Conclusion and Discussionmentioning

confidence: 99%

An Enhanced Stability Nanoparticle Preparation by Corn Protein Hydrolysate‐Carboxymethyl Chitosan Maillard Conjugates Loaded with Rutin

Han

Wang

Jiang

et al. 2019

Journal of Food Science

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Rutin‐loaded corn protein hydrolysate–carboxymethyl chitosan (CPH‐NOCC) Maillard conjugate nanoparticles (NPs) with superior stability under different NaCl concentrations (0–0.25 mol/L) and pH levels (7.0 to 3.0) were investigated. Results showed that the degree of glycosylation of 53.3%, browning index of 0.6, and SDS‐PAGE lane of CPH‐NOCC conjugates were obtained after dry heating for 48 hr (60 °C, 79% RH). The high encapsulation efficiency (EE, 97.8%–98.8%) and CPH‐NOCC‐rutin (98.8%) was significantly higher than CPH‐rutin (97.8%) and CPH/NOCC‐rutin (98.4%) NPs illustrated that hydrolysis was positive for zein encapsulation, and conjugation of NOCC to CPH increased the EE. Hairy carbohydrate protrusions on the surface of CPH‐NOCC‐rutin NPs produced a stronger steric effect and hampered the formation of salt bridges and the particle aggregation under CPH isoelectric point at pH 4.0. Therefore, the CPH‐NOCC conjugate NPs may be suitable carrier for hydrophobic bioactive substances in a board range of business foodstuffs.

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Section: Conclusion and Discussionmentioning

confidence: 99%

An Enhanced Stability Nanoparticle Preparation by Corn Protein Hydrolysate‐Carboxymethyl Chitosan Maillard Conjugates Loaded with Rutin

Han

Wang

Jiang

et al. 2019

Journal of Food Science

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“…Generally, proteins exhibit a variety of different functional attributes depending on their molecular structure, including emulsification, gelation, foaming, adsorbing to interfaces, catalyzing enzyme reactions, and binding‐specific molecules (McClements and others ). Proteins from various biological sources can be conjugated with polysaccharides or polyphenols, including animal proteins, such as gelatin (Diftis and others ; Spizzirri and others ), whey protein (Di Pierro and others ; Akhtar and Dickinson ), caseinate (Al‐Hakkak and Kavale ; Flanagan and Singh ), bovine serum albumin (BSA) (Rawel and others ; Kim and Shin ), and ovotransferrin (You and others ), and plant proteins, such as soy protein (Rawel and others ; Yang and others ), peanut protein (Liu and others , Li and others ), and corn protein (Takahashi and others ). Conjugation is usually achieved using free radical grafting, phenolic oxidation, Maillard reactions, or enzyme‐catalyzed reactions.…”

Section: Conjugation Mechanismsmentioning

confidence: 99%

Food‐Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

Liu

Gao

et al. 2016

Comp Rev Food Sci Food Safe

291

122

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Food proteins, polysaccharides, and polyphenols are 3 major food constituents with distinctly different functional attributes. Many proteins and polysaccharides are capable of stabilizing emulsions and foams, thickening solutions, and forming gels, although they differ considerably in their abilities to provide these functional attributes. Many plant polyphenols exhibit beneficial physiological functions, such as antitumor, antioxidant, antibacterial, and antiviral properties. Proteins, polysaccharides, and polyphenols can form complexes with each other, which leads to changes in the functional and nutritional properties of the combined systems. Recently, there has been considerable interest in understanding and utilizing covalent interactions between polyphenols and biopolymers (proteins and polysaccharides). The binary or tertiary conjugates formed may be designed to have physicochemical properties and functional attributes that cannot be achieved using the individual components. This article provides a review of the formation, characterization, and utilization of conjugates prepared using proteins, polysaccharides, and polyphenols. It also discusses the relationship between the structural properties and functionality of the conjugates, and it highlights the bioavailability of bioactive compounds loaded in conjugate-based delivery systems. In addition, it highlights the main challenges to be considered when preparing and analyzing conjugates. This article provides an improved understanding of the chemical reactions that occur between major food ingredients and how they can be utilized to develop biopolymer-based delivery systems with enhanced functional attributes.

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“…Chitosan was used in many fields as a kind of renewable resources with cellular compatibility and degradability such as cosmic industry, food industry and medicinal industry (Ana, Verica, Sven, & Vladimir, 2015;Inês, Ana, Mariana, Inês, & Celso, 2013;Li, Dou, Fu, & Qin, 2015). Some researchers studied the conjugate of SPI and chitosan and used it as food resources (Yang et al, 2015). The traditional Maillard reaction by dry heating usually takes a long reaction time up to several days or weeks, and the reaction extent is relatively hard to control (Zhu, Damodaran, & Lucey, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of oxidization and chitosan on the surface activity of soy protein isolate

Wang

Liu-juan

et al. 2016

Carbohydrate Polymers

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A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral

Cited by 134 publications

References 36 publications

An Enhanced Stability Nanoparticle Preparation by Corn Protein Hydrolysate‐Carboxymethyl Chitosan Maillard Conjugates Loaded with Rutin

An Enhanced Stability Nanoparticle Preparation by Corn Protein Hydrolysate‐Carboxymethyl Chitosan Maillard Conjugates Loaded with Rutin

Food‐Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

Effect of oxidization and chitosan on the surface activity of soy protein isolate

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