Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey proteinv

Wang, Qian; Ismail, Baraem

doi:10.1016/j.idairyj.2012.02.009

Cited by 116 publications

(77 citation statements)

References 35 publications

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“…This was likely due the modification in protein charges after MR (Corzo-Martínez et al, 2012). Similar results were shown for whey protein isolate glycated with dextran (Wang & Ismail, 2012), although glycation was limited between the two reactants. Our results on the extent of the present MR are discussed below.…”

Section: Solubilsupporting

confidence: 76%

“…The advanced stage of the MR may be responsible for undesirable compounds, such as those with cytotoxic and carcinogenic activities (Cheriot, Billaud, Pöchtrager, Wagner, & Nicolas, 2009;Hongsprabhas, Kerdchouay, & Sakulsom, 2011), and a loss of techno-functional properties, demonstrated by a decrease in the emulsifying properties of glycoconjugates (Lan et al, 2010;Wang & Ismail, 2012). Extreme experimental conditions during MR will result in cross-linking and polymerization during advanced and final stages.…”

Section: Emulsifying and Antioxidant Properties Of A Shrimp (Pandalusmentioning

confidence: 99%

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Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions

Decourcelle¹,

Sabourin²,

Aubry³

et al. 2014

JFR

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Maillard Reaction (MR) was performed in 'dry' conditions at 50 °C for 48 h between native shrimp hydrolysate (HN) and xylose or dextran. Resulting emulsifying and antioxidant properties were assessed. HN was compared with a native sodium caseinate (CN) and its glycoconjugates, obtained in the same conditions. Compared to dextran, xylose resulted in significant browning after MR with HN or CN, but HN-xylose conjugates showed the most functional modifications. Increasing xylose/HN ratios led to significant molecular rearrangements in the peptide populations and intermediate aromatic compounds of the MR detected at 220 and 294 nm, respectively. Consequently, HN-xylose conjugates had higher reducing power than HN. Conversely, at 0.5% (w/w), a sharp increase in consistency index and apparent viscosity of emulsions after a 4-h ageing period was obtained with the lowest xylose/HN ratio. These results confirm that MR is a promising process for the production of new natural food ingredients from marine-derived protein sources.Keywords: antioxidant properties, emulsifying properties, hydrolysate, maillard reaction, shrimp, xylose Abbreviations: CN: native sodium caseinate; HN: native shrimp hydrolysate; MRPs: Maillard Reaction Products; HX0.6 and HD: MPRs obtained with HN-xylose and HN-dextran ratios = 0.6, respectively; HX1.2: MPRs obtained with HN-xylose ratio = 1.2; CX and CD: MPRs obtained with CN-xylose and CN-dextran ratios = 0.6, respectively ; MW: Molecular Weight

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Section: Solubilsupporting

confidence: 76%

Section: Emulsifying and Antioxidant Properties Of A Shrimp (Pandalusmentioning

confidence: 99%

Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions

Decourcelle¹,

Sabourin²,

Aubry³

et al. 2014

JFR

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“…Dispersions of glycated WPI constituted with 7% protein remained transparent after heating at 88 C for 2 min and 138 C for 1 min, with the former simulating the hot-fill process used for acidic (pH < 4.6) beverages (Etzel, 2004) and the latter exceeding ultrahigh temperature processing requirement of dairy products (at 138 C for at least 8 s) (McGarrahan, 1982). Similar improvement of heat stability was observed for WPI glycated with dextran at a mass ratio of 1:4 at 50, 55, and 60 C for 48e144 h (Wang & Ismail, 2012). The much reduced thermal gelation properties of WPI were observed after glycation with dextran at 60 C and 63% relative humidity for 2e9 days (Spotti et al, 2014).…”

Section: Introductionmentioning

confidence: 52%

High temperature-short time glycation to improve heat stability of whey protein and reduce color formation

Zhong

2015

Food Hydrocolloids

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“…Heat treatment can accelerate the Maillard reaction (glycation) between milk protein and reducing sugars . Glycation of dietary proteins during food processing is an attractive area, because it results in favorable flavors and colors, beneficial bioactivities and improved functionalities . Glycation also changes the digestion behavior of proteins, which is related to its nutritional value.…”

Section: Introductionmentioning

confidence: 99%

Digestibility of glycated milk proteins and the peptidomics of their in vitro digests

Zhao

et al. 2019

J Sci Food Agric

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BACKGROUND Milk proteins are widely used in food production and are often glycated by reducing sugar. Although many studies have reported the digestibility of glycated milk protein, most have focused on measuring degree of hydrolysis (DH), showing sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) image of digests. Detailed information on the changes in peptide composition of digests has seldom been revealed. Therefore, in addition to measuring the DH and showing the SGS‐PAGE images of digests, we also analyzed the peptidomics in digests using liquid chromatography–electrospray ionization–tandem mass spectrometry (LC‐ESI‐MS/MS) and Mascot database in this work to further reveal the influence of glycation on protein nutrition. RESULTS Compared with β‐lactoglobulin and bovine serum albumin (BSA), DH of β‐casein was suppressed to a lesser extent by glycation in both gastric and intestinal stages. Aggregates of glycated BSA were less sensitive to the action of digestive enzymes throughout gastrointestinal digestion according to SDS‐PAGE images. Changes in the peptide composition of digests induced by glycation were distinctly displayed, showing both absence of peptides and occurrence of new peptides, based on the results obtained from LC‐ESI‐MS/MS. CONCLUSIONS Glycation can greatly change the peptide composition in digests of milk protein. The nutritional impact of the change in the peptide composition requires further investigation, and the impact of MRPs in unabsorbed digests on the gut flora should be an interesting field for further studies. © 2018 Society of Chemical Industry

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Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey proteinv

Cited by 116 publications

References 35 publications

Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions

Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions

High temperature-short time glycation to improve heat stability of whey protein and reduce color formation

Digestibility of glycated milk proteins and the peptidomics of their in vitro digests

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