Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties

Abstract

Lentil protein hydrolysates (LPH) and lentil protein hydrolysates cross‐linked (LPHC) were grafted with gum Arabic (GA) through a wet Maillard reaction at 100°C for 2 h and called MLPH and MLPHC. The samples were assessed for absorption, degree of grafting (DG), surface hydrophobicity, antioxidant activity, molecular weight (MW) profile, chemical alteration, volatile compounds, functional and sensory properties. Results showed that Maillard grafting led to increase in absorption and DG (maximum value: MLPHC), and led to the reduction of the surface hydrophobicity and antioxidant activity (minimum value: MLPHC). MW profiles indicated that MLPH and MLPHC formed new bands at MW >250 kDa. Regarding the Fourier transform infrared spectroscopy (FTIR), Maillard conjugation led to the occurrence of peaks at 1759 and 1765 cm−1, while the intensities of amide I bands at 1637 and 1659 cm−1 and amide II bands at 1498 and 1495 cm−1 were decreased. Hydrolysis, cross‐linking, and especially Maillard grafting provided well‐balanced content of volatile components. Indeed, the proportions of alcohols, ketones, aldehydes, and acids were changed, thereby, the inherent grassy and planty tastes were diminished while new umami taste was developed. Maillard grafting led to significant improvement of functional properties, while MLPH and MLPHC indicated the highest emulsifying activity at pH 10.0 (73.76 and 70.12 m2/g, respectively) and stability (369.64 and 288.22 min), foaming capacity (88.57% and 142.86%) and stability (60.57% and 72%). Sensory analysis has demonstrated that umami taste was highly developed in MLPH and MLPHC, which can be well considered as meat proteins and flavor enhancers such as monosodium glutamate (MSG).

Microencapsulation of fish oil rich in EPA and DHA using mixture of Arabic gum and Persian gum through spray‐drying technique

“…When an appropriate emulsifier and coating agents are used, the oil droplets are effectively coated by emulsifier. [55] On the other side, the concentration of emulsifier is so impressive that the inclusion of lower or higher emulsifier concentration can have undesirable effects. [28,56] When the concentration of emulsifier is insufficient, the oil droplets are not coated by the emulsifier efficiently, whereas when its concentration exceeds, depleted flocculation occurs.…”

The effects of using sheep tail fat and cooking time on carboxymethyl‐lysine formation and some quality characteristics of heat‐treated sucuk

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The Maillard reaction, which causes the formation of desirable and undesirable compounds in foods (Nursten, 2005;Vlassara & Uribarri, 2004), starts between the carbonyl group of reducing sugars and the amino group or free amino groups of amino acids (Chen et al, 2017;Rezvankhah et al, 2024). As the reaction progresses, Amadori products are formed.

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