Characterization and antioxidant activity of short linear glucan–lysine nanoparticles prepared by Maillard reaction

Lin, Qianzhu; Li, Man; Xiong, Liu; Qiu, Lizhong; Bian, Xiliang; Sun, Chunrui; Sun, Qingjie

doi:10.1016/j.foodhyd.2019.01.054

Cited by 39 publications

(13 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Based on the rapid association of linear chains, Sun et al (2014b) found that SNPs of 50-100 nm were prepared by pullulanase hydrolysis and self-assembly at 4 °C for 8 h. There are many reports of SNPs prepared by selfassembly of short-chain glucans in a variety of differing conditions such as enzyme concentration (Shi et al, 2018), time and temperature (Gong et al, 2016;Sun et al, 2014a;Suriya et al, 2018) and starch source (Luo et al, 2019a). In addition, the application and utilization of research on SNPs has expanded as physical and chemical modifications (Ji et al, 2015;Jiang et al, 2016a) and encapsulation (Ji et al, 2017;Lin et al, 2019) have been introduced. As mentioned previously, final products with different properties can be obtained depending on the hydrolyzates.…”

Section: Starchmentioning

confidence: 99%

Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans

Lee

Seo

et al. 2020

Food Sci Biotechnol

View full text Add to dashboard Cite

Enzymatic hydrolysis and self-assembly are considered promising methods for preparation of starch nanoparticles (SNPs) because they are environmentally friendly, and time- and cost-effective. These methods are based on the self-assembly of short-chain glucans released from the α-1,6 bonds in amylopectin. Since their discovery, many studies have described the structural and physicochemical properties of self-assembled SNPs. Self-assembled SNPs can be prepared by two methods: using only the soluble portion containing the short-chain glucans, or using the whole hydrolyzate including both insoluble and soluble fractions. Although the structural and physical properties of self-assembled SNPs can be attributed to the composition of the hydrolyzates that participate in self-assembly, this aspect has not yet been discussed. This review focuses on SNPs self-assembled with only soluble short-chain glucans and addresses their characteristics, including formation mechanisms as well as structural and physicochemical properties, compared with SNPs prepared with total hydrolyzates.

show abstract

Section: Starchmentioning

confidence: 99%

Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans

Lee

Seo

et al. 2020

Food Sci Biotechnol

View full text Add to dashboard Cite

show abstract

“…4). In good agreement, other authors have reported that the development of MR reduces the crystallinity of the reactants (Lin et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

Characterisation of melanoidins derived from Brewers' spent grain: new insights into their structure and antioxidant activity

Patrignani

Forte

2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

Melanoidins, formed at the final stages of Maillard reaction (MR), present important physiological activities, but their structure and reaction pathways are largely unknown in real food systems. In the present work, these bioactive compounds derived from Brewers' spent grain (BSG) with different roasting degrees were analysed. Results showed that BSG could be considered a more important source of bioavailable antioxidants than what it was reported in previous studies. During MR development, proteinic structures are partially lost while a carbohydrate skeleton is formed. The crystallinity is reduced and the structure sets into a conformation with a peak centred at 20°(2h), stable with the increasing thermal treatment. While MR continues the development of browning compounds increases, the antioxidant activity rises and phenolic compounds are bind to the melanoidin structure (P ≤ 0.05). Moreover, FTIR analysis showed a dominance of a-glyosidic linkage and the presence of furanose rings in the melanoidins structure.

show abstract

“…The DPPH free radical scavenging activity was determined using the method explained by Lin et al. (2019) , with slight modifications.…”

Section: Methodsmentioning

confidence: 99%

Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates

et al. 2020

View full text Add to dashboard Cite

The aim of this study was to optimize the protein hydrolysates from chicken liver with xylose under Maillard reaction ( MR ) conditions using response surface methodology. The correlation between the browning degree, grafting degree, and the antioxidant activities of the Maillard reaction products ( MRPs ) was investigated. The optimal reaction conditions were achieved with a reaction temperature of 138.78°C, an initial pH of 7.99, and a reaction time of 93.14 min. The grafting degree (41.98%) and browning degree (2.582) of chicken liver protein hydrolysate MRPs ( CLPHM ) were notably higher ( P < 0.05) than those of protein MRPs ( CLPM ) and were significantly lower ( P < 0.05) than those of sonicated hydrolysate MRPs ( SCLPHM ). The reducing power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and hydroxyl radical scavenging of CLPM, CLPHM, and SCLPHM were significantly higher ( P < 0.01) than those of the protein or hydrolysate substrates. The grafting degree and browning degree of CLPM, CLPHM, and SCLPHM had positive correlations with DPPH and hydroxyl radical scavenging activity. Hence, this study could enhance the added value of chicken liver by exhibiting the enhancements from ultrasound pretreatment and the MR. MRPs could have an effective and potential application in the food industry.

show abstract

Characterization and antioxidant activity of short linear glucan–lysine nanoparticles prepared by Maillard reaction

Cited by 39 publications

References 35 publications

Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans

Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans

Characterisation of melanoidins derived from Brewers' spent grain: new insights into their structure and antioxidant activity

Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates

Contact Info

Product

Resources

About