Effect of glycosylation with xylose on the mechanical properties and water solubility of peanut protein films

Abstract

This study aimed at improving the mechanical properties and water solubility of peanut protein isolate (PPI) films by glycosylating with xylose (X). The modification process of glycosylation was optimized by using response surface methodology (RSM). The effects of pH, temperature and time on degrees of glycosylation (DG), tensile strength (TS), elongation (E), solubility and microstructure of xylose glycosylated PPI films (PPI-XF) were determined. The changes of DG in different conditions indicated that crosslinking should occur between PPI and xylose during the modification. Optimum glycosylation conditions were found to be pH 9.5, 91.5°C and 95 min. Under these conditions, TS and E values of PPI-XF were 10.37 MPa and 96.47 %, respectively. Due to glycosylation, solubility of PPI-XF decreased from 96.64 to 35.94 % and these films remained intact in water for 24 h. The microstructure of PPI-XF was denser and more compact than the unmodified PPI films. These results suggest that the xylose glycosylated PPI films have potentiality of being used as biodegradable films in food packaging application.

Using an enzymatic galactose assay to detect lactose glycation extents of two proteins caseinate and soybean protein isolate via the Maillard reaction

“…Extensive scientific evidence shows that emulsifying, gelling, foaming, rheological and other properties of proteins can be modified efficiently by the protein glycation via the Maillard reaction . Mechanical properties of peanut protein film can be improved by the prior glycation with xylose . In addition, casein hydrolysates after their Maillard reaction with xylose demonstrate enhanced inhibition on angiotensin I converting enzyme …”

Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films

“…Modication of peanut proteins by glycosylation or cross-linking with saccharides is a potential way to improve the mechanical strength and the barrier properties of the lms by reinforcing the intermolecular bonds. [6][7][8] In literature, several recent papers deal with the improvement of the mechanical and barrier properties of protein-based lms by glycosylation reactions. 4,9,10 Glycosylation with gum arabic 11 or glucomannan 9 increases the tensile strength, decreases the water vapor permeability of protein lms, but decreases the elongation ability.…”

“…12,13 They also exhibit a more efficient plasticizing effect and lead to a stronger and tighter protein networking with stronger intermolecular covalent bonds. Lin et al 4,7 reported that crosslinking with xylose increases the strength and elongation of peanut protein lms and also decreases quite remarkably their solubility in water. Therefore, xylose could be a good choice for the formation of protein-polysaccharides lms.…”

“…Solubility in water. The total soluble matter (TSM) of the lms was calculated by employing the method described by Lin et al 7 The initial dry matter of the preconditioned lm pieces (2 Â 2 cm) was determined by drying in an air-circulating oven at 105 C for 24 h (W i ). The insoluble matter was separated carefully and dried at 105 C for 24 h for determination of the nal dry weight (W f ).…”

Polymer Membrane with Glycosylated Surface by a Chemo-Enzymatic Strategy for Protein Affinity Adsorption

“…Unsurprisingly, they have excellent hydrophilicity, biocompatibility, and specific recognition properties, which are promising in the application of bio-separation, biomedical engineering, and tissue engineering, etc. [10][11][12][13][14].Previous studies have reported that the carbohydrates can be conjugated onto the surfaces via several methods [15][16][17][18][19][20][21][22][23][24]. Examples include non-covalent immobilization through hydrogen bonding, hydrophobic interaction, van der Waals force, electrostatic interaction, covalent immobilization through different chemical reactions including Michael addition, click and surface-initiated atom transfer radical polymerization.…”