Conjugation of soybean protein isolate with xylose/fructose through wet-heating Maillard reaction

Wang, Luhui; Sun, Xin; Huang, Guoqing; Xiao, Jun-Xia

doi:10.1007/s11694-018-9889-y

Cited by 44 publications

(19 citation statements)

References 29 publications

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“…Moreover, this smear band was shifted to a higher molecular mass and was faded as the aging time increased. The conjugates molecules migrated slower and broader in an SDS-PAGE gel which could indicate the glycation [56,57,58] Similar to studies by Oh et al [59] and Li, Arunkumar, & Etzel [60], they observed that the band intensity of major proteins was decreased during glycosylation, leading to a new smearing pattern of conjugated compounds. However, when comparing the DG with the high glycosylated molecules formation during aging period, it was found that the constant value of DG by OPA method during the remaining stages correlated to HMW band appearance on SDS-PAGE gel.…”

Section: Evaluation Of Conjugate Formation By Sds-pagesupporting

confidence: 75%

Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit

Somjai

Siriwoharn

Kulprachakarn

et al. 2021

Heliyon

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This research aimed to enhance the physicochemical and antioxidant properties of dried whole longan fruit using Maillard reaction or non-enzymatic glycosylation (glycation) in a moist-dry-heating system at 60 C with approximately 75% relative humidity for 5-50 days. During Maillard reaction, the browning index (BI) of the fruits increased significantly while lightless, redness and yellowness decreased. Interestingly, the rare sugars especially D-psicose and D-allose gradually increased by 2-3 folds when compared to the initial Maillard reaction. The development of D-mannose was additionally established through the glycation. The degree of glycation increased with the decrease of free amino acid, suggesting that conjugation of sugar with amino acids was involved. SDS-PAGE confirmed that the high molecular weight (HMW) of conjugated sugar-amino acid was the Maillard reaction product. The antioxidative properties including DPPH and ABTS radical scavenging activities, also ferric reducing antioxidant power (FRAP) were also increased as Maillard reaction progressed, which showed the activities in the range of 43.2-94.1 mg GAE/100 g dry basis, 0.23-3.09 g TE/100 g dry basis, and 0.35-5.95 g FeSO 4 /100 g dry basis, respectively. This study demonstrated a practical approach of Maillard reaction for the development of dried longan fruit with high antioxidative properties.

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Section: Evaluation Of Conjugate Formation By Sds-pagesupporting

confidence: 75%

Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit

Somjai

Siriwoharn

Kulprachakarn

et al. 2021

Heliyon

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“…The products become more and more complex with the increase of the reaction extent, and some undesirable products (e.g., advanced glycation end products) easily generated at the end stage of the Maillard reaction. Generally, the final temperature and the time of Maillard reaction are set in the range of 60–120 °C and 0–180 min with the aim of applying in bioactive ingredient encapsulation. − Thus, it is a good choice to obtain appropriate MRPs by controlling the reaction under the conditions of a mild temperature and a short time (80 °C and 0–180 min, respectively).…”

Section: Resultsmentioning

confidence: 99%

Novel Antioxidative Wall Materials for Lactobacillus casei Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides

Zhong

Zhang

et al. 2021

J. Agric. Food Chem.

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In this study, three kinds of Maillard reaction products (MRPs) have been, for the first time, successfully prepared by conjugating soy protein isolate (SPI) with isomaltooligosaccharide, xylooligosaccharide, or galactooligosaccharide at 80 °C for 30 or 60 min and applied for the construction of Lactobacillus casei (L. casei) microcapsules. The results showed that MRPs exhibited enhanced antioxidative activities compared with their physically mixed counterparts. The digested MRPs displayed excellent resistance to pathogenic bacteria and promoted the growth of L. casei. Moreover, MRP-encapsulated L. casei showed a higher survival rate than free L. casei under tested adverse conditions including heat treatment, storage, and mechanical forces. Under simulated digestion conditions, the viability of L. casei decreased from 8.8 log cfu/mL to 1.6 log cfu/mL, while that of MRP-encapsulated L. casei was maintained at 7.4 log cfu/mL. Thus, MRP-based SPI−oligosaccharide conjugates exhibited great potential for microencapsulation of probiotics.

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“…In general, higher absolute ζ‐potential value could result in stronger repulsion, thus more stable the system achieved (Song et al, 2021). In this case, it might be an effective way to modify SPI charge properties through Maillard reaction under wet heating conditions, and a desired charge density might be tailored via variation in saccharide type as well as reaction degree (Wang et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…In this case, it might be an effective way to modify SPI charge properties through Maillard reaction under wet heating conditions, and a desired charge density might be tailored via variation in saccharide type as well as reaction degree (Wang et al, 2018).…”

Section: ζ-Potentialmentioning

confidence: 99%

“…Soybean protein isolate (SPI) as one of the most important plant‐derived protein is abundant, widely used and inexpensive in food industry. Preliminary research found that it (Wang et al, 2018) and its embedded microcapsules (Du et al, 2018) can be modified by Maillard reaction with monosaccharide or polysaccharide like chitosan. Chitosan oligosaccharides (COS) is a natural cationic polysaccharide with unique characteristics of biocompatibility, biodegradability and nontoxicity.…”

Section: Introductionmentioning

confidence: 99%

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Preparation and characterization of the soybean protein isolate – chitosan oligosaccharide Maillard reaction products via wet‐heating

Teng

Zhang

et al. 2022

Food Processing Preservation

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Chitosan oligosaccharide (COS) is a cationic saccharide and one of the most abundant natural resources, which could be a promising agent to achieve the purpose of modification for proteins. In this study, soybean protein isolate (SPI) was selected as a model protein and its interaction with COS via Maillard reaction under wet‐heating conditions was evaluated compared with glucose. Although a milder reaction of SPI with COS than with glucose was observed from physicochemical property testing, the conjugation with COS via wet‐heating significantly improved the solubility and emulsification ability of SPI. Structural analysis suggested that covalently interacted with COS affected the secondary structure of SPI and an increase in random coil content was observed. In summary, COS showed good potential in the modification of proteins by Maillard reaction under wet‐heating. This study might provide new ideas for the modification of proteins and lay a theoretical foundation for the application of COS. Practical applications As a natural and non‐toxic approach to improve technological functionalities of proteins, the conjugation with polysaccharide via Maillard reaction under wet‐heating can serve as economical source of emulsifier as well as good encapsulating matrix. This study might provide new ideas for the modification of proteins and lay a theoretical foundation for the application of COS.

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Conjugation of soybean protein isolate with xylose/fructose through wet-heating Maillard reaction

Cited by 44 publications

References 29 publications

Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit

Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit

Novel Antioxidative Wall Materials for Lactobacillus casei Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides

Preparation and characterization of the soybean protein isolate – chitosan oligosaccharide Maillard reaction products via wet‐heating

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