Maillard‐Reaction‐Induced Modification and Aggregation of Proteins and Hardening of Texture in Protein Bar Model Systems

Zhou, Peng; Guo, Mufan; Liu, Dasong; Liu, Xiaoming; LABUZA, T. P.

doi:10.1111/1750-3841.12061

Cited by 48 publications

(38 citation statements)

References 32 publications

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“…SDS and electrophoresis staining was used to characterize the MRPs. Samples were heated at 70–85 °C (MRPs of B 1 /B 2 ) and then mixed with an equal volume of sample buffer . Samples (10 µL) were loaded onto a 5% (pH 6.8) stacking gel and a 10% (pH 8.8) separating gel was used (Actuator Power supplies PowerPac Series; Bio‐Rad, Hercules, CA, USA).…”

Section: Methodsmentioning

confidence: 99%

“…Samples were heated at 70-85 ∘ C (MRPs of B 1 /B 2 ) and then mixed with an equal volume of sample buffer. 21 Samples (10 μL) were loaded onto a 5% (pH 6.8) stacking gel and a 10% (pH 8.8) separating gel was used (Actuator Power supplies Power-Pac Series; Bio-Rad, Hercules, CA, USA). Protein was stained with Coomassie blue, and the glycoprotein was stained with periodic acid-Schiff reagent when electrophoresis was finished.…”

Section: Sds-pagementioning

confidence: 99%

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Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction

2019

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BACKGROUND Maillard reaction products contribute to the amelioration of the biological functions or physical properties of foods and can be used to make dependable antioxidant wall materials for microcapsules of pine nut oil. The present study aimed to analyze the effects of temperature on the Maillard reaction of dry heat processes using gelatin/gum arabic (GE/GA) or gelatin/gum arabic/maltodextrin (GE/GA/MD) models and the products of the Maillard reaction as encapsulants to protect pine nut oil, as well as to evaluate the characteristics of the microcapsules. RESULTS The grafting degree of the product increased with the temperature increments during the Maillard reaction. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis showed that the polysaccharide covalently linked to the protein. The antioxidant capability of the Maillard products at 80 °C was the highest. The 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging activity, lipid peroxidation‐inhibiting activity and reducing power of the GE/GA/MD model were higher than those of the GE/GA model. With in vitro digestion of Maillard products, GE/GA/MD pine nut oil microcapsules exhibited greater oil release in artificial gastric and enteric juices. Microencapsulated pine nut oil had more stable oxygen, which protected the oil, compared to unencapsulated pine nut oil. CONCLUSION Temperature affects the degree of the Maillard reaction on GE/GA and GE/GA/MD models. © 2018 Society of Chemical Industry

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Section: Methodsmentioning

confidence: 99%

Section: Sds-pagementioning

confidence: 99%

Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction

2019

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“…Hal ini diduga disebabkan oleh protein ikan membantu dalam meningkatkan kapasitas rehidrasi bahan. Selain itu, reaksi Maillard yang terjadi selama pengeringan membentuk struktur kompleks yang menyebabkan struktur bahan lebih kompak (Zhou et al, 2013).…”

Section: Karakteristik Rehidrasiunclassified

“…WHC pada tekwan kering diduga dipengaruhi oleh struktur penyusutan protein fibril, ikatan cross-link kovalen antar agregat protein, dan ikatan disulfida intermolekul. Zhou et al (2013) menyatakan bahwa pembentukan ikatan intermolekul protein dan pati termediasi melalui reaksi Maillard.…”

Section: Water Holding Capacityunclassified

Karakteristik Mutu Fisik Tekwan Kering Dengan Rasio Ikan Berbeda

Febriansyah

Sukarno

Fardiaz

2019

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Dried tekwan is a traditional restructured-fish product of South Sumatera processed b y convectional drying. The study aimed to determine the effect of fish and tapioka ratio and tekwan's length on the physical quality of the dried tekwan. The physical quality of dried tekwan made with different ratio of fish and tapioca ratio (1:1, 1.5:1 and 2:1 (w:w)) and length 1, 2, and 3 cm were investigated. The physical quality evaluated were the degree of whiteness, rehydration ratio, water holding capacity (WHC) and microstucture. The drying profile and proximate composition were also evaluated. There was no difference in the rate of drying of different fish:tapioca ratio as well a different tekwan length when free water evaporation was progressing. However, difference in drying rate was ob served when the water content reached the equilibrium. Ratio 2:1 of fish and tapioca and 2 cm length of tekwan was found the to b e b est treatment and resulting in dried tekwan with moisture content 10.22%, ash 1.9%, protein 27.9%, fat 1.38%, carb ohydrate 58.6%, whiteness 45.96% and expressib le moisture content 2.06%. Microstructure of dried tekwan with 2:1 ratio showed more compact structure and slight damage than 1.5:1 ratio. However, dried tekwan with 2:1 ratio still had lower rehydration properties than other treatment.

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“…Melanoidins in particular, the brown polymers which are the final product of the Maillard reaction, are known to be present in large amounts in roasted nuts . Indeed has been shown that in protein bars high molecular weight Maillard reaction products can result in texture hardening (Zhou, Guo, Liu, Liu, & Labuza, 2013). It is likely that the presence reducing sugars (endogenous or added in the maceration medium) increases the rate of Maillard reaction, and therefore leads to a higher production of melanoidins which in turn affects the texture (hardness).…”

mentioning

confidence: 99%

Multivariate relationships between instrumental attributes, microstructure, sensory profiles and consumer preference in roasted peanuts (Arachis spp)

Lykomitros¹

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Maillard‐Reaction‐Induced Modification and Aggregation of Proteins and Hardening of Texture in Protein Bar Model Systems

Cited by 48 publications

References 32 publications

Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction

Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction

Karakteristik Mutu Fisik Tekwan Kering Dengan Rasio Ikan Berbeda

Multivariate relationships between instrumental attributes, microstructure, sensory profiles and consumer preference in roasted peanuts (Arachis spp)

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