Effect of microencapsulation with Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival of Lactobacillus rhamnosus

Lü, Ling; Li, Xiaodong; Zhu, Yongming; Bora, Awa Fanny Massounga; Zhao, Yongsheng; Du, Lingling; Li, Donghua; Bi, Weiwei

doi:10.1016/j.lwt.2016.05.030

Cited by 40 publications

(17 citation statements)

References 40 publications

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“…The efficiencies as a carrier for curcumin, with poor water solubility of casein, and the Amadori rearrangement product of the casein–dextran through the MR, are compared, and results show that the combination of curcumin and MRP has higher affinity and better performance in improving the stability of curcumin and scavenging free radical activity than that of casein micelles [ 28 ]. The MRPs obtained via fermentation of whey protein and isomaltooligosaccharide (4:1) at 90 °C for 4 h have a higher encapsulation rate, better protection for lactobacillus rhamnosus , and are more suitable for enveloping usage [ 47 ].…”

Section: Maillard Reaction In Drugsmentioning

confidence: 99%

A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies

Xiang

Liu

Wang

et al. 2021

Foods

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Milk has two main components that have high nutritional value—milk protein (casein and whey protein), and lactose. These components are extensively used in various areas, especially in food, i.e., as sweeteners, stabilizers, functional food ingredients, nutritional fortifiers, etc. Non-enzymatic browning refers to a series of chemical reactions between sugars and proteins that make food more appetizing. Non-enzymatic browning reactions include degradation of ascorbic acid, lipid peroxidation, caramel reaction, and the Maillard reaction (MR). The MR, as one of the four non-enzymatic browning reactions, has been well studied and utilized in food fields. Milk protein and lactose, as two main components of milk, have high chemical activities; they are used as reactants to participate in the MR, generating Maillard reaction products (MRPs). The MR involves a condensation reaction between carbonyl groups of various sugars and amino groups of amino acids/proteins. These MRPs have different applications in various areas, including food flavor, food oxidation resistance, drug carriers, etc. This work presents the positive and negative effects of the MR, based on the two main components of milk, used in food and medicine, as well as avoidance approaches to prevent the occurrence of negative effects.

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Section: Maillard Reaction In Drugsmentioning

confidence: 99%

A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies

Xiang

Liu

Wang

et al. 2021

Foods

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show abstract

“…SDS-PAGE was conducted to confirm the conjugate of WPI with GA. Fig. 3 showed that WPI exhibited three clear bands at about 13.8, 18.0 and 66.0 kDa which represent α-Lactalbumin (α-La), β-lactoglobulin (β-Lg) and bovine serum albumin (BSA), respectively (Liu et al, 2016).…”

Section: Sds-page Analysismentioning

confidence: 99%

Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

et al. 2019

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Effect of ultrasound treatment on whey protein isolate (WPI)-gum Acacia (GA) conjugation via Maillard reaction was investigated. And the physicochemical properties of the conjugates obtained by ultrasound treatment were compared with those obtained by classical heating. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis, high-performance size exclusion chromatography and fourier transform infrared spectroscopy provided evidence on the formation of the Maillard type conjugation. Compared with classical heating, ultrasound treatment could accelerate the glycation reaction between WPI and GA. A degree of graft of 11.20 % was reached by classical heating for 48 h, whereas only 20 min was required by ultrasound treatment. Structural analyses suggested that the conjugates obtained by ultrasound treatment had less α-helix content, higher surface hydrophobicity and fluorescence intensity than those obtained by classical heating. Significantly lower level of browning intensity and significantly higher (p < 0.05) level of solubility (under alkaline conditions), thermal stability, emulsifying activity and emulsifying stability were observed for the conjugates obtained by ultrasound treatment as compared with those obtained by classical heating.

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“…Maillard reaction causes changes in structure of whey protein due to formation of protein-sugar conjugates [34]. Fourier Transform infrared spectroscopy (FT-IR) and Circular Dichroism (CD) spectroscopies were used to determine changes in structure of whey protein in samples of at protein/inulin ratios of 1:1, 1:2 and 1:3 where relatively larger physicochemical and antioxidative properties changes were observed, and the results are shown in Figure 8 and Figure 9.…”

Section: Resultsmentioning

confidence: 99%

Heat-Induced Interactions between Whey Protein and Inulin and Changes in Physicochemical and Antioxidative Properties of the Complexes

Wang

Sun

et al. 2019

IJMS

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Whey protein and inulin at various weight ratios were dry heated at 60 °C for 5 days under relative humidity of 63%. The heated mixtures were found to have significant changes in browning intensity and zeta-potential compared to untreated mixture. Heated samples showed significantly lower surface hydrophobicity than untreated mixtures. Compared with untreated samples, dry-heated samples showed significantly higher 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) scavenging ability with whey protein to inulin mass ratios of 1:2 and 1:3 and significantly higher 2,2′-Azinobis(2-Ethylbenzothiazoline-6-Sulfonate) (ABTS) scavenging abilities and oxygen radical absorbance capacity (ORAC) at all weight ratios. Dry heat-induced interactions between whey protein and inulin was confirmed by changes in Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) protein profile, Fourier Transform Infrared Spectroscopy (FT-IR) and Far-ultraviolet Circular Dichroism (Far-UV CD) spectra. Dry heating caused physicochemical and structural changes of whey protein and therefore the complexes can be used to improve the antioxidative properties of the mixture under certain conditions.

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Effect of microencapsulation with Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival of Lactobacillus rhamnosus

Cited by 40 publications

References 40 publications

A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies

A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies

Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

Heat-Induced Interactions between Whey Protein and Inulin and Changes in Physicochemical and Antioxidative Properties of the Complexes

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