Novel Pickering Emulsion Stabilized by Glycated Whey Protein Isolate: Characterization, Stability, and Curcumin Bioaccessibility

Li, Di; Shi, Jia; Jiang, Yujun

doi:10.2139/ssrn.4637327

Cited by 1 publication

(1 citation statement)

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“…Since the 1990s, the study of protein glycosylation has been widely carried out, and it is still a research hotspot in protein modification. After glycosylation, SPI (Feng, Wu et al., 2024), whey protein isolate (Li et al., 2024), ovalbumin (Yang et al., 2022), and casein (Yang et al., 2023) (solubility, emulsification, foaming, thermal stability, gel properties, antioxidants, and antibacterial agents) were all improved. Notably, SPI, as one of the most common and promising proteins, has attracted much attention from glycosylation researchers; however, there is no new and comprehensive review on the effect of saccharides on the functional properties of SPI.…”

Section: Introductionmentioning

confidence: 99%

Effect of glycosylation modification on structure and properties of soy protein isolate: A review

Chen,

Zhang,

Chen

et al. 2024

Journal of Food Science

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Soybean protein isolate (SPI) is a highly functional protein source used in various food applications, such as emulsion, gelatin, and food packaging. However, its commercial application may be limited due to its poor mechanical properties, barrier properties, and high water sensitivity. Studies have shown that modifying SPI through glycosylation can enhance its functional properties and biological activities, resulting in better application performance. This paper reviews the recent studies on glycosylation modification of SPI, including its quantification method, structural improvements, and enhancement of its functional properties, such as solubility, gelation, emulsifying, and foaming. The review also discusses how glycosylation affects the bioactivity of SPI, such as its antioxidant and antibacterial activity. This review aims to provide a reference for further research on glycosylation modification and lay a foundation for applying SPI in various fields.

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