New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review

Lee, Yee Ying; Tang, Teck Kim; Phuah, Eng‐Tong; Alitheen, Noorjahan Banu; Tan, Chin Ping

doi:10.1002/jsfa.8124

Cited by 61 publications

(45 citation statements)

References 51 publications

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“…Moreover, modified OVA showed highest absorption intensity, demonstrating that the production of MRPs. [27,38] UV absorption spectroscopy indicated that enzymatic hydrolysis and glycosylation could change the structural properties of OVA. FTIR: FTIR spectroscopy has been usually used to study the functional groups and secondary structure of protein samples.…”

Section: Resultsmentioning

confidence: 99%

“…[25,26] On the other hand, glycosylation produced conjugated polymer can significantly retard the thinning process of the continuous film through steric hindrance and contribution to the formation of a macromolecular stabilizing film around oil droplets. [27] Generally, lysine and arginine residues are the main two glycation sites of protein during the Maillard reaction. [27] Enzymatic hydrolysis might exposure more lysine and arginine residues in the protein, contributing to the glycosylation.…”

Section: Resultsmentioning

confidence: 99%

“…[27] Generally, lysine and arginine residues are the main two glycation sites of protein during the Maillard reaction. [27] Enzymatic hydrolysis might exposure more lysine and arginine residues in the protein, contributing to the glycosylation. Furthermore, some researchers also showed that Maillard reaction could improve the emulsifying properties of protein owing to increment protein solubility, due to fast migration and adsorption on the interface of water/oil to form a film around the oil droplets.…”

Section: Resultsmentioning

confidence: 99%

“…It has been widely demonstrated that these MRPS provide better emulsifying capability, heat stability, foaming, solubility, as well as reduce allergenicity compared to native protein. [9,27] UV: The UV absorbance of protein in the near-UV region depends on the residues of the aromatic amino acids, including tryptophan, tyrosine and phenylalanine, with tryptophan being mainly responsible for the near-UV region. The effect of hydrolysis and glycosylation on the UV spectra of OVA is shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

“…[32] Glycosylation could change conformation structure of OVA, endowing its high quality of emulsifier property. [27] Water and oil binding capacity: For the food system, WBC of protein is related to the ability of food binding water, which can affect food quality, such as tenderness, juiciness, softness. Intrinsic factors affecting water binding capacity of food proteins include amino acid composition, protein conformation, surface polarity/hydrophobicity.…”

Section: Resultsmentioning

confidence: 99%

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Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Liu

Prakash

et al. 2018

International Journal of Food Properties

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The functional and structural properties of enzymatic hydrolysis and glycosylation synergistic modified ovalbumin (OVA) were investigated. The results showed that hydrolysis and glycosylation had synergetic effects on emulsifying and foaming properties, water and oil-binding capacity of OVA. And hydrolysis and glycosylation also could improve gel strength and thermal properties of OVA. Polyacrylamide gel electrophoresis analysis implied that the formation of 20.1 kDa~29 kDa Maillard reaction products (MRPs). UV absorption and Fourier Transform Infrared spectroscopy analyses confirmed that enzymatic hydrolysis and glycosylation could change the secondary structure of OVA. Moreover, hydrolysis and glycosylation could produce OVA with compact and orderly network structure.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Liu

Prakash

et al. 2018

International Journal of Food Properties

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Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs)

Copado

Diehl²,

Ixtaina

et al. 2019

Euro J Lipid Sci & Tech

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The present work deals with the study of the physicochemical properties of microencapsulated chia seed oil by spray‐dried method, with different oil content, using Maillard reaction products (MRPs) generated from different heat treatments (0, 60, or 100°C, 30 min) of sodium caseinate‐lactose mixture as wall material. With an absorbance at 465 nm, the color and FTIR parameters are used to follow the Maillard reaction extent. The DPPH assay is applied to analyze the antioxidant activity. The microcapsules present low moisture contents (0.02–3.00% d.b.) and water activity (0.243–0.470), and high values of microencapsulation efficiency (≈99%). The color parameters of the powders show that the microcapsules present a light color with a slight tendency toward yellow. The micrographs of powders show individual spherical microcapsules with smooth surfaces in general. The powders present a high dispersibility. The lipid oxidation analyses show that the microencapsulation process is able to protect chia oil against lipid oxidation in all treatments, with the microcapsules with the highest heat treatment being the most effective in this sense. This fact is related to the highest content of the MRPs, which further protect microencapsulated chia oil. Practical Applications: This research provides information about an alternative treatment to microencapsulate chia oil, which is very rich in omega‐3 fatty acids, to deliver these compounds for food applications. These treatments allow microencapsulating of chia seed oil with high microencapsulation efficiency and good oxidative stability to apply them in the production of omega‐3 fortified foods. The results are significant both for the scientific community and the food industry. The relevance of this study is the application of MRPs to confer spray‐dried microencapsulated chia seed oil higher protection against lipid oxidation. Besides, the obtained results contribute to the development of novel functional products for the food industry and also to satisfy a market with tendencies toward healthy eating. Microencapsulation process as protection system of chia oil against lipid oxidation are studied.

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Metal‐ion‐assisted structural and anomeric analysis of Amadori compounds by electrospray ionization mass spectrometry

Bai¹,

Liang²,

Li³

et al. 2020

Rapid Comm Mass Spectrometry

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Rationale The Maillard reaction plays an important role in food, physiology and traditional Chinese medicine, and its primary reaction products are formed through Amadori rearrangement by reducing sugars and amino acids. The analysis of the characteristic fragmentation and of the glycosidic bond configuration of Amadori compounds will promote their fast discovery and identification by mass spectrometry. Methods Four Amadori compounds that reduce disaccharides and proline/tryptophan were used to investigate the fragmentation mechanisms via tandem mass spectrometry (MS/MS) with different alkali metal ion adducts. Cu2+ could be used to distinguish glycosidic bond configurations of the reducing disaccharides in the full‐scan mass spectra. Quantum calculations were also conducted for a single Amadori compound with Cu2+ for analysis of the most optimized configurations and binding energies of metal complexes. Results MS/MS analysis of Amadori–alkali metal complexes revealed that the radius of the alkali metal ions had profound effects on the degree of fragmentation of such compounds, among which lithium‐cationized ions produced the most extensive fragmentation. Amadori compounds with different glycosidic bonds formed differently proportioned metal complexes with Cu2+, and the complexity of the copper complexes containing tryptophan moieties was higher than that of those containing proline moieties in the mass spectra. Quantum calculations showed that Amadori compounds with β‐configurations can form more binding sites with Cu2+ than those with α‐configurations, thus making the metal complex with a single ligand more stable. In addition, the chelation of tryptophan with copper ions increased the coordination binding energy, which showed that α‐configured Amadori compounds were readily able to form multi‐ligand copper complexes. Conclusions Metal‐ion‐assisted analysis provides crucial information for structural and anomeric analysis of Amadori compounds by electrospray ionization mass spectrometry. Elucidation of binding sites and binding energies by quantum calculations has significantly improved the knowledge of metal complexes in the gas phase and provides background information for determining the glycosidic configuration of Amadori isomers.

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New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review

Cited by 61 publications

References 51 publications

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs)

Metal‐ion‐assisted structural and anomeric analysis of Amadori compounds by electrospray ionization mass spectrometry

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