Enhancing the foaming properties of brewer's spent grain protein by ultrasound treatment and glycation reaction

Li, Qing; Li, Wanying; Li, Li; Zong, Xin; Colde, Teodora Emilia; Yang, Huirong; Zhao, Haifeng

doi:10.1039/d2fo03734c

Cited by 3 publications

(6 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Chen et al (2022) coupled dextrin with rice protein (RP) using ultrasound-assisted glycosylation, and the results showed that the modified protein had a solubility as high as 90.6% under ultrasound conditions of 600 W, 82 °C for 22 min. Li et al (2023) glycosylated modified beer spent grain protein (BSGP) and found that the solubility of the modified protein increased, possibly due to the increased hydrophilicity and hydrogen bonding capacity, altering the distribution of molecular charges and increasing the repulsive forces between protein molecules, thereby enhancing the affinity between the protein and the solvent.…”

Section: Solubilitymentioning

confidence: 99%

“…Li et al . (2023) glycosylated modified beer spent grain protein (BSGP) and found that the solubility of the modified protein increased, possibly due to the increased hydrophilicity and hydrogen bonding capacity, altering the distribution of molecular charges and increasing the repulsive forces between protein molecules, thereby enhancing the affinity between the protein and the solvent.…”

Section: Improvement Of Protein Functional Properties By Glycosylationmentioning

confidence: 99%

“…Li et al . (2023) conducted ultrasound‐assisted glycosylation to modify beer spent grain protein (BSGP). The study showed that after glycosylation, the foaming ability (FA) of BSGP increased from 82.22% to 165.10%, and the foam stability (FS) improved from 10.60% to 131.20%, indicating that glycosylation effectively enhances the foaming performance of proteins.…”

Section: Improvement Of Protein Functional Properties By Glycosylationmentioning

confidence: 99%

See 2 more Smart Citations

Recent advances, challenges and functional applications of protein glycosylation modification in food industry

Hu,

Wang,

Zeng

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryProtein glycosylation modification is an effective way to enhance the functional properties of natural proteins. This study aims to explore the preparation of glycosylation products (PPCs) through the Maillard reaction or enzymatic glycosylation using transglutaminase. The study discusses the advantages and disadvantages of preparing PPCs using dry heat, wet heat, and enzymatic glycosylation, as well as factors influencing the glycosylation process. Compared to natural proteins, PPCs demonstrate superior functional properties, including solubility, viscosity, emulsifying ability, gelling ability, thermal stability, antioxidant activity, and antibacterial activity. With improved functional performance, PPCs have broad application prospects as raw materials in food processing. For example, PPCs can be used as antioxidants, emulsifiers, gelling agents, and carriers for various bioactive molecules in the food industry. In the pharmaceutical field, PPCs are expected to serve as contrast agents and dressings. Furthermore, the application of PPCs in food processing should also consider specific processing requirements to achieve the intended enhancement of glycosylated protein functionality.

show abstract

Section: Solubilitymentioning

confidence: 99%

Section: Improvement Of Protein Functional Properties By Glycosylationmentioning

confidence: 99%

Section: Improvement Of Protein Functional Properties By Glycosylationmentioning

confidence: 99%

See 1 more Smart Citation

Recent advances, challenges and functional applications of protein glycosylation modification in food industry

Hu,

Wang,

Zeng

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Solubility is one of the most important functional properties of proteins, because in many food applications, proteins should possess good solubility. The solubility is dependent on ion hydration and the electrostatic repulsion between the molecules [49]. As the aggregation and degradation of proteins are associated with their solubility, the lowest solubility is measured under acidic conditions, around the isoelectric pH of the protein.…”

Section: Solubilitymentioning

confidence: 99%

“…In other studies, the antagonistic effect on the solubility of the conjugates when using alternative technologies has been reported. Li et al [49] investigated the effect of US (500 W, 40 min), conventional wet heating (60 • C, 90 min), and US-assisted glycation (500 W, 60 • C, 40 min) on the solubility of the brewer's spent grain protein-maltose conjugates. The conjugates prepared by US-assisted glycation had lower solubility (75%) than the wet-heating treatment (80%).…”

Section: Solubilitymentioning

confidence: 99%

Alternative Processing Options for Improving the Proteins Functionality by Maillard Conjugation

Dumitrașcu,

Borda,

Aprodu

2023

Foods

View full text Add to dashboard Cite

Conjugation of the proteins with carbohydrates, occurring in the early stages of the Maillard reactions, received increased attention because of the high potential to ensure the improvement of the biological activity and functional properties of the proteins of different origins. The Maillard conjugates are conventionally formed through wet or dry heating, but the use of alternative technologies involving ultrasound, microwave, pulsed electric fields, high-pressure, or electrodynamic treatments appears to be efficient in accelerating the reaction steps and limiting the formation of toxic compounds. An overview of the mechanisms of these processing technologies, the main parameters influencing the Maillard conjugate formation, as well as their advantages and disadvantages, is provided in this paper. Different strategies employing these alternative technologies are reported in the literature: as pretreatment of the proteins, either alone or in admixture with the carbohydrates, followed by conventional heating, as a single alternative treatment step, or as a combination of heating and alternative processing. The desired functional properties of the proteins can be achieved by selecting the appropriate processing strategy and optimizing the reaction parameters. Moreover, alternative technologies can be exploited to obtain Maillard conjugates with remarkable biological activity in terms of antioxidant, antimicrobial, antihypertensive, anti-inflammatory, antimutagenic, or bifidogenic properties.

show abstract

Air Classification Modifies the Susceptibility of Brewer's Spent Grain to Enzymatic Hydrolysis and the Protein Content and Functional Properties of Derived Hydrolysates

Zhao,

Cui,

Sun-Waterhouse

2024

Preprint

View full text Add to dashboard Cite

Enhancing the foaming properties of brewer's spent grain protein by ultrasound treatment and glycation reaction

Abstract: The denaturation state and relatively poor solubility of brewer’s spent grain protein (BSGP) have limited its industrial application. Ultrasound treatment and glycation reaction were applied to improve structural and foaming...

Cited by 3 publications

References 45 publications

Recent advances, challenges and functional applications of protein glycosylation modification in food industry

Recent advances, challenges and functional applications of protein glycosylation modification in food industry

Alternative Processing Options for Improving the Proteins Functionality by Maillard Conjugation

Air Classification Modifies the Susceptibility of Brewer's Spent Grain to Enzymatic Hydrolysis and the Protein Content and Functional Properties of Derived Hydrolysates

Contact Info

Product

Resources

About