The effect of glycosylation with dextran chains of differing lengths on the thermal aggregation of β-conglycinin and glycinin

Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel

“…Significant increase in G′ was observed after the conjugate solution was heated at 90°C. The phenomenon might be related with the elevation of protein denaturation temperature as a result of the attachment of dextran (Xu, Yang, Yu, Qi, Guo, Sun, et al, 2010;Zhu, Damodaran, & Lucey, 2010). In the heating step at 90°C, G′ was rapidly elevated at a considerable rate, which was higher than that of WPI and WPI + dextran mixture.…”

“…Because of a bulky hydrophilic part of polysaccharide, the interactions among hydrophobic amino acid residues was weakened, which could further suppress the formation of aggregates among protein molecules. Thus, the heat-induced aggregation of WPI was highly inhibited due to the reduced hydrophobicity and this shift sequentially hindered the consolidation of gelation network based on attractive coalescence among more protein molecules (Bon, Nicolai, & Durand, 1999;Xu, Yang, Yu, Qi, Guo, Sun, et al, 2010). Moreover, the steric hindrance effect, naturally generated by the conjugation of high molecular weight dextan, could also suppress intermolecular association among the neighboring proteins in aqueous solution.…”

Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments

“…To perform the assays at controlled RH, the corresponding samples were putted in desiccators containing a saturated KBr solution (RH = 79%). [8] Sample acronyms are given according to dispersing and heating conditions. All samples are summarized in Table 1.…”

“…[7] Glycosylation modifies the surface hydrophobicity, net charge, and heat stability, all of which can affect the aggregation process. [5,8] The studies concerned with glycosylation of soy proteins focused on the study of the structure of glycoconjugates and their improved functional properties, including gelation and emulsification. Soy protein isolates and carbohydrates, such as glucose, fructose, and some polysaccharides, such as dextran, were used as starting materials.…”

“…Soy protein isolates and carbohydrates, such as glucose, fructose, and some polysaccharides, such as dextran, were used as starting materials. [8][9][10][11] This article provides a systematic study concerned with the influence of different heating (with and without RH control) and dispersing treatments (magnetic stirring [MS], high-speed homogenization [HSH], and high-pressure homogenization [HPH]) on glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour (DSFF) aqueous dispersions. For comparative purposes, thermal treatments were also carried out on DSFF solid samples.…”