Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose

Luo, Yingting; Tu, Yaqi; Ren, Fazheng; Zhang, Hao

doi:10.1016/j.foodchem.2021.131749

Cited by 29 publications

(12 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…30 In addition, it was clear that the maximum fluorescence emission wavelength of the conjugate had red shift, which implied that the microenvironment of tryptophan residues became more polar, suggesting the unfolding of protein conformation. 37 However, the maximum fluorescence emission wavelength of the conjugate had less red shift than that of the heated LPI, which arose from that Maillard reaction inhibited this structural change of LPI. 30 In fact, the conjugation degree was measured to be 51.71 ± 0.81% using the O-phthalaldehyde (OPA) assay (data not shown).…”

Section: ■ Results and Discussionmentioning

confidence: 95%

Fabrication, Characterization, and Stability of Pickering Emulsions Stabilized by Lentil Protein Isolate–Gum Arabic Conjugate Microgel Particles

Du,

Wang,

Yang

et al. 2023

ACS Food Sci. Technol.

View full text Add to dashboard Cite

A new kind of lentil protein isolate (LPI)–gum Arabic (GA) conjugate was fabricated by a wet-heating Maillard reaction. The LPI-GA conjugate gel was then induced by transglutaminase (TGase) and broken into microgel particles by high pressure homogenization to stabilize the Pickering emulsion. The LPI-GA conjugate had a rough and porous flake microstructure as confirmed by scanning electron microscopy, and the LPI-GA conjugate microgel particles (LGMs) were irregular fragments and possessed good colloidal stability. The surface hydrophobicity of LGMs was lower than that of the conjugate. The microstructure images showed that LGMs wrapped the oil droplets and formed a dense coating layer. Pickering emulsions (30% oil fraction) with small droplet sizes were gel-like at particle concentrations of 10%–20% (v/v). The Pickering emulsion with 15% (v/v) particle concentration was stable at ionic concentrations (0–50 mM) and temperatures (4–85 °C) but unstable to acidic pH (3–6). Moreover, the Pickering emulsion with a high LGMs concentration exhibited good storage stability at room temperature. Overall, our findings may provide some insights into the development of a novel food-grade particulate emulsifier for stabilizing Pickering emulsions.

show abstract

Section: ■ Results and Discussionmentioning

confidence: 95%

Fabrication, Characterization, and Stability of Pickering Emulsions Stabilized by Lentil Protein Isolate–Gum Arabic Conjugate Microgel Particles

Du,

Wang,

Yang

et al. 2023

ACS Food Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…The difference in the color rendering ability of monosaccharides may be the main factor affecting the inaccuracy of the detection of total sugar content ( 34 , 35 ). In this study, the standard solutions of 10 monosaccharides were scanned at full wavelength to determine the maximum absorption wavelengths of different monosaccharides.…”

Section: Discussionmentioning

confidence: 99%

Effects of monosaccharide composition on quantitative analysis of total sugar content by phenol-sulfuric acid method

Yue

Zhang

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

Phenol-sulfuric acid method is one of the most common methods applied to the analysis of total sugar content during polysaccharides study. However, it was found that the results obtained from the phenol-sulfuric acid method was generally lower than the real total sugar content, especially when acidic monosaccharides were contained in the polysaccharides samples. Therefore, the present study focused to unveil the proposed problem. Based on the optimization of colorimetric conditions, such as optimal wave length of absorption, linearity range, color reaction time and temperature, it indicated that the phenol-sulfuric acid method was a convenient and accurate way for the total sugar content analysis. In addition, the color-rendering capabilities of 10 common monosaccharides were systematically analyzed to obtain a relative correction factor for each monosaccharide relative to glucose, which was proved to be the main reason for the deviation in the detection of total sugar content. Moreover, the key points during the application of phenol-sulfuric acid method were suggested. This study provides a scientific theoretical basis and a reliable experimental research method for the accurate determination of total sugar content by the phenol-sulfuric acid method, and which will also promote the application of this convenient method in the polysaccharides study.

show abstract

“…Referring to the method of Luo et al . (2022), after the sample was properly diluted with deionised water, the absorbance values were measured by UV–Vis spectrophotometer (T‐6, Beijing Persee General Instruments Co., China) at 294 and 420 nm wavelengths, respectively, as the judgement index for the degree of Maillard reaction.…”

Section: Methodsmentioning

confidence: 99%

Exploring the effects of heat processing methods on the characteristic volatile flavour of walnut kernels based on multi‐sensory analysis

Ouyang

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Heat processing has a significant effect on the flavour of walnut kernels, while the related analyses on their characteristic flavour changes have not been extensively studied yet. In this study, headspace solid phase micro‐extraction combined with gas chromatography–mass spectrometry‐olfactometry (HS‐SPME‐GC–MS‐O), electronic nose (E‐nose) and multivariate analysis methods were used to explore the effects of microwave, baking and drying treatments on the characteristic flavour of walnut kernels. The results showed that the content of aldehydes and heterocyclic compounds increased significantly after heat treatment. A total of eighty‐nine volatile compounds were identified by the above three heat processing methods, mainly aldehydes and alkanes, including twenty‐five aroma active substances and twelve potential markers. It also discovered that the flavour characteristics of walnut kernels changed from green to roasted and burnt odours after heat treatment, in which the microwave treatment group displayed the strongest roasted and burnt flavours among the above processing methods. The comparative analysis of the differences in characteristic flavour on walnut kernels via different heat processing methods could provide a technical support for the development of walnut products and their industrial utilisation.

show abstract

Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose

Cited by 29 publications

References 38 publications

Fabrication, Characterization, and Stability of Pickering Emulsions Stabilized by Lentil Protein Isolate–Gum Arabic Conjugate Microgel Particles

Fabrication, Characterization, and Stability of Pickering Emulsions Stabilized by Lentil Protein Isolate–Gum Arabic Conjugate Microgel Particles

Effects of monosaccharide composition on quantitative analysis of total sugar content by phenol-sulfuric acid method

Exploring the effects of heat processing methods on the characteristic volatile flavour of walnut kernels based on multi‐sensory analysis

Contact Info

Product

Resources

About