Covalent conjugation of whey protein isolate hydrolysates and galactose through Maillard reaction to improve the functional properties and antioxidant activity

Structural properties of native and conjugated black soldier fly (Hermetia illucens) larvae protein via Maillard reaction and classification by SIMCA

“…These changes in molecular structure as influenced by the heating temperature and time are expected to cause a change in the functional properties of the resulting conjugates. The observations of this study are in agreement and further supports previous findings that FT-IR can be used as a tool to probe the structural modifications of protein-sugar systems due to Maillard conjugations ( Wang et al., 2013 ; Jia et al., 2020 ; Zhang et al., 2020 ). Therefore, the changes in the protein structure following glycation corresponds with the results obtained from thermal stability measurements (TGA and DSC).…”

Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk

“…The conjugation between the milk proteins and sugars is expected to be a long-term active area in the future as it has more extensive applications besides tackling the technical problems in manufacturing. It was found that these conjugates also possess bioactivities like antioxidant activities (Wang et al, 2020;Zhang et al, 2020). Moreover, conjugation might also alter the protein digestion and allergenicity, which could help in the development of dairy products for hypoallergenic food (Corzo-Martínez et al, 2012;Liu et al, 2018).…”

“…Apart from the improved heat stability and emulsifying properties, conjugation of whey proteins and reducing sugars has been proved to have more benefits like enhanced antioxidant activity and foaming properties. The conjugation of WPI and galactose via wet heating was found to improve its water holding capacity, foaming capacity and stability and antioxidant activity (Zhang et al, 2020). In addition, an improved AAPH+ scavenging activity and oxygen radical absorbance capacity was found upon glycation of WPI (Wang et al, 2020).…”

Contribution of Hydrolysis and Drying Conditions to Whey Protein Hydrolysate Characteristics and In Vitro Antioxidative Properties

“…Studies have demonstrated that Maillard reaction products derived from whey protein ingredients and their hydrolysates through conjugation with carbohydrates resulted in an enhancement in their bio-functional properties, mainly associated with their antioxidative properties. For instance, an increase in 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) cation radical (ABTS •+ ) and hydroxyl radical scavenging activity, ferric reducing powder (FRAP), oxygen radical absorbance capacity (ORAC), inhibition of cellular reactive oxygen species and upregulation of glutathione level in hepatocyte (HepG2) cell lines has been reported in whey protein-derived sugar/carbohydrate conjugates [ 20 , 21 , 22 , 23 ]. Moreover, an enhancement in the techno-functional properties of the conjugates has also been reported, e.g., in the heat stability, water holding capacity, foaming capacity and stability, and in the emulsion activity and stability [ 20 , 21 , 24 ].…”