Gel mechanical properties of milk whey protein–dextran conjugates obtained by Maillard reaction

Protective Effects of Maillard Reaction Products of Whey Protein Concentrate against Oxidative Stress through an Nrf2-Dependent Pathway in HepG2 Cells

“…30) Figure 1b shows the changes in amino groups as measured by the OPA method. The reaction of glucose with WPC for 7 d resulted in loss of 48% of the free amino groups of native WPC, like due to the MR under these reaction conditions.…”

Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications

“…However, the use of modified proteins as food ingredients, when achieved by chemical methods, is still limited due to some of the chemicals being, or perceived as being, harmful to human health [14][15][16]. One example is the use of cyanogen bromide to form the [17].…”

“…The method is widely accepted for the determination of free amino groups during protein hydrolysis. However, Nielsen et al, (2001) reported several disadvantages of this method: it utilizes a toxic, high risk chemical; it is time-consuming and requires a dark T -phthalaldehyde (OPA) which was then tested/utilised by many researchers and is now widely accepted as a more accurate method than the TNBS reaction for determining the free amino groups in protein-polysaccharide mixtures [16,31,38,41,46]. Figure 5 [48] illustrates the reaction scheme, which it is easier and quicker than the TNBS reaction, whilst the OPA reagent is less toxic and more stable.…”

“…Protein-polysaccharide conjugates have also been explored for their gelling and foaming properties compared to native proteins [16,60,61]. Matsudomi et al [60] compared the gelling properties of egg white-galactomannan conjugates with egg white protein alone and showed an increase of gel strength and water retention capacity.…”

“…Matsudomi et al [60] compared the gelling properties of egg white-galactomannan conjugates with egg white protein alone and showed an increase of gel strength and water retention capacity. More recently, Spotti et al [16] reported that WPI-DX conjugates significantly enhanced the mechanical properties of the gels, which could be subjected to as high as 80% deformation in a uniaxial compression test without fracture, far higher than the gel prepared by non/unconjugated WPI-DX mixture [16]. Although majority of studies have shown that protein-polysaccharide conjugates can have improved -caseindextran conjugates showed a negative effect [61 ].…”