Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees

Shang, Junge; Zhong, Fang; Zhu, Shuguang; Wang, Jiaoling; Huang, Dejian; Li, Yue

doi:10.1016/j.arabjc.2020.09.034

Cited by 34 publications

(8 citation statements)

References 45 publications

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“…The glycation degree can be correlated with the decrease in available -NH 2 groups. For example, Shang et al [ 37 ] suggested a dramatic loss in Lys and Arg, whereas a significant decrease in Tyr and Cys was also found, due to the formation of the dehydroalpropyl side chain. These authors also reported a transition toward a higher molecular weight distribution of WPI heated in the presence of X, at 90 °C and 95 °C and pH 9.0, whereas the contents of protein polymers larger than 40 kDa increased with the reaction time, thus indicating a protein crosslinking phenomenon.…”

Section: Resultsmentioning

confidence: 99%

“…These authors also reported a transition toward a higher molecular weight distribution of WPI heated in the presence of X, at 90 °C and 95 °C and pH 9.0, whereas the contents of protein polymers larger than 40 kDa increased with the reaction time, thus indicating a protein crosslinking phenomenon. The heat-induced glycation reaction between WPI and X molecules might induce the formation of hydrogen bonds, thus weakening the interaction between molecules, and result in a reduction in the β-sheet and β-turns but an increase in the random coil [ 37 ].…”

Section: Resultsmentioning

confidence: 99%

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Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins

et al. 2021

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The objective of this study is to encapsulate flavonoids from yellow onion skins in whey protein isolates (WPI) and xylose (X), by Maillard-based conjugates, as an approach to improve the ability to entrap flavonoids and to develop powders with enhanced antioxidant activity. WPI (0.6%, w/v) was conjugated to X (0.3%, w/v) through the Maillard reaction at 90 °C for 120 min, in the presence of a flavonoid-enriched extract. Two variants of powders were obtained by freeze-drying. The glycation of WPI allowed a better encapsulation efficiency, up to 90.53 ± 0.29%, corresponding to a grafting degree of 30.38 ± 1.55%. The molecular modelling approach was used to assess the impact of X interactions with α-lactalbumin and β-lactoglobulin on the ability of these proteins to bind the main flavonoids from the yellow onion skins. The results showed that X might compete with quercetin glucosides to bind with α-lactalbumin. No interference was found in the case of β-lactoglobulin. The microstructural appearance of the powders revealed finer spherosomes in powder with WPI–X conjugates via the Maillard reaction. The powders were added to nachos, followed by a phytochemical characterization, in order to test their potential added value. An increase in antioxidant activity was observed, with no significant changes during storage.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins

et al. 2021

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“…For DPPH, the color changed from purple to yellow by acceptance of hydrogen radicals from ternary systems, and DPPH became a steady diamagnetic molecule (Shang et al, 2020). The scavenging ability of samples was significantly strengthened with increasing pH values (P < 0.05).…”

Section: Antioxidative Propertiesmentioning

confidence: 99%

Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid

Zhang

Yang

et al. 2022

Journal of Dairy Science

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Protein-polysaccharide-polyphenol noncovalent ternary complexes possess unique physicochemical, structural, and functional properties. In the present study, ternary complexes based on whey protein concentrate (WPC; 2%, wt/vol) and high methoxyl pectin (HMP; 0.5%, wt/vol) complexes and 0.2 to 0.6% (wt/vol) chlorogenic acid (CA) or rosmarinic acid (RA) were formed and characterized at 3 pH values (4, 4.5, and 5). The pH conditions were decided according to phase diagram of WPC and HMP during acidification. Fluorescence quenching experiments indicated that WPC-HMP complexes bound RA stronger than CA and the binding constant increased with increasing pH for both phenolic acids. Particle size of ternary complexes decreased and absolute ζ-potential increased with pH values changing from 4 to 5, and RA influenced the particle size of WPC-HMP complexes greater than CA. The CA and RA in ternary complexes showed good stability against UV light with pH order of pH 5 > pH 4.5 > pH 4. Fourier-transform infrared spectroscopy spectra indicated the involvement of hydrogen bonding between WPC-HMP and CA or RA. Antibacterial tests showed that ternary complexes had good antibacterial activity against Staphylococcus aureus and Escherichia coli at concentrations of 6.2 mg/mL and the ability increased with decreasing pH values. All ternary complexes possessed strong scavenging radical capacities with median inhibitory concentration (IC 50 ) values ranging from 2.71 ± 0.05 to 6.20 ± 0.41 μg/mL. Antioxidative ability of ternary complexes increased as pH went up and WPC-HMP-RA showed significantly higher antioxidative property compared with WPC-HMP-CA. Data may provide useful information for rational design of ternary complexes and applications of the formed complexes in food matrices such as beverages and emulsions.

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Section: Single Factor Experimentsmentioning

confidence: 99%

“…Additionally, absorbance at 294 nm was utilized to quantify the intermediate products in an aqueous sample. Given the observed inferior functional properties at the final stage (Shang et al, 2020), the products resulting from the Maillard reaction were correlated with the assessment of emulsifying properties. The increase in pectin concentration from 0% to 1% significantly promoted WPC-pectin conjugate, causing a gradual decrease in ESI and EAI, as shown in Figure 1B.…”

Section: Effect Of Ph On Maillard Reaction and The Emulsion Propertiesmentioning

confidence: 99%

Whey Protein-Pectin Conjugate by Wet-Dry Heating: Optimization using Response Surface Methodology with Box-Behnken Design

Setiowati,

Yeliani,

Hidayat

2023

agriTECH

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The recent progress in glycation of proteins utilizing saccharides through the Maillard reaction has garnered substantial attention, with a specific emphasis on Whey Protein Concentrate (WPC). Conjugation mode is frequently intricate and poses challenges when scaling up for large-scale production. Consequently, this investigation sought to optimize the conditions of the WPC-pectin conjugation process using Response Surface Methodology (RSM) in conjunction with Box-Behnken design (BBD). The experimentation was executed employing a cabinet dryer, incorporating both wet and dry heating procedures to yield a WPC-pectin conjugate exhibiting favorable functional properties. The independent variables investigated encompassed pectin concentration (ranging from 0 to 1%), pH (ranging from 6 to 8), and drying time (ranging from 2 to 6 hours), The measured responses encompassed the emulsion stability index (ESI), emulsifying activity index (EAI), and solubility. Analyzing the experimental data underwent scrutiny for model sufficiency through diagnostic plots, and a second-order polynomial equation was fitted through multi-response regression analysis, resulting in a high coefficient of determination (R 2 ) value. The most effective parameters were identified as a pectin concentration of 0.49%, pH 6.7, and a drying duration of 4.12 hours, yielding a peak ESI of 452.267 minutes, EAI measuring 49.95 m 2 g -1 , and solubility reaching 48.09%. Further experiments were conducted to validate these outcomes, and the presence of the Maillard reaction was confirmed using Fourier Transform Infrared Spectrum (FTIR). The et-dry method demonstrated efficacy in producing WPCpectin conjugates with commendable functional properties.

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Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees

Cited by 34 publications

References 45 publications

Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins

Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins

Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid

Whey Protein-Pectin Conjugate by Wet-Dry Heating: Optimization using Response Surface Methodology with Box-Behnken Design

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