Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity

Nooshkam, Majid; Varidi, Mehdi

doi:10.1016/j.idairyj.2020.104783

Cited by 35 publications

(22 citation statements)

References 45 publications

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“…These results suggested that heat treatment may have caused decomposition of proteins and peptides 9 . Different degrees of decline in the free amino acids occurred in the heat treatment because the Maillard reaction involves amino acids and peptides as reactants to react with reducing sugars to form various substances 10,22 …”

Section: Resultsmentioning

confidence: 99%

“…These results suggested that heat treatment may have caused decomposition of proteins 9 Different degrees of decline in the free amino acids occurred in the heat treatment because the Maillard reaction involves amino acids and peptides as reactants to react with reducing sugars to form various substances. 10,22 Histidine, arginine, tyrosine, valine, lysine, isoleucine, leucine, phenylalanine and tryptophan were present in higher amounts in unheated controls, accounting for approximately 55% of total amino acids detected. These amino acids are considered as 'bitter' tasting amino acids.…”

Section: Changes Of Ph and Reducing Sugar Contentsmentioning

confidence: 98%

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Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine

Liu

2021

J Sci Food Agric

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BACKGROUND The present study has revealed an innovative method of coupling enzyme hydrolysis, yeast fermentation and thermal treatment to transform pork trimmings into a seasoning product. The pork trimmings were first enzymatically hydrolysed and fermented into liquid pork hydrolysates, followed by adding xylose and cysteine, then heat treatment. RESULTS Approximately 28% of xylose and 7% of glucose were consumed, and amino acids increased by around 31% after thermal treatment. The heated yeast fermented pork hydrolysates possessed a characteristic ‘savoury, roasted‐meat and fruity sweet’ aroma as a result of the formation of thermally induced sulfur‐containing volatiles such as 2‐furfurylthiol, as well as retention of yeast generated esters including isoamyl acetate and hexyl acetate. CONCLUSION The heat‐treated fermented pork hydrolysates impart an attractive and innovative aroma because of yeast fermentation and heat treatment. The innovative heated fermented pork hydrolysates could be further processed into a nutritional and savoury pork broth and/or a meat sauce. © 2021 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Changes Of Ph and Reducing Sugar Contentsmentioning

confidence: 98%

Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine

Liu

2021

J Sci Food Agric

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“…Generally, the balance between hydrophilic and hydrophobic groups determines the structure of a protein. Its stability largely depends on the hydrophobic interactions within the molecule (Nooshkam & Varidi, 2020). As an example, adding Dex and SA molecules with strong hydrophilicity to BBP offsets the hydrophilichydrophobic balance of the BBP, causing the number of hydrophilic groups in the BBP peptide chain to increase and ultimately enhancing the hydrophilicity of the molecular surface (Weng et al, 2016).…”

Section: Surface Hydrophobicitymentioning

confidence: 99%

Effect of carbohydrate type on the structural and functional properties of Maillard‐reacted black bean protein

Han

Zhou

Zhang

et al. 2021

Journal of Food Science

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Protein from black beans (Phaseolus vulgaris L.) has good solubility, emulsification, and antioxidant properties, with significant potential applications in the food industry. Maillard-reaction-mediated dry-heat glycosylation is a relatively safe modification method to improve the functional properties of black bean protein (BBP). Here, Maillard-reacted conjugates were prepared by applying 24-h dry-heating to induce a reaction between BBP and one of three carbohydrates (dextran, chitosan, and sodium alginate) at 70 • C and 79% relative humidity. The resulting Maillard conjugates were designated as BBP-Dex, BBP-Ch, and BBP-SA, respectively. The formation of each Maillard conjugate was characterized by analyzing the grafting degree, free sulfhydryl (SH) groups content, and surface hydrophobicity, as well as the results of Fourier-transform infrared (FTIR) spectroscopy and fluorescence spectroscopy. The FTIR and fluorescence spectroscopy results provided information on the formation of the Maillard conjugates. The BBP-SA conjugate had a higher grafting degree and SH group content than the other two conjugates. The solubility, emulsifying properties, and antioxidant properties of the BBP were significantly improved after the Maillard reaction (p < 0.05). Moreover, the physicochemical and functional properties of the conjugates were superior to those of the BBP-carbohydrate mixtures, indicating that covalent interactions may be stronger than noncovalent interactions. This study provides theoretical guidance for future research on proteincarbohydrate conjugates. K E Y W O R D Sblack bean protein, Maillard reaction, structural change Practical Application: This study has great potential applications in the development of new multi-functional food ingredients and the realization of functional factor homeostasis, and provides scientific and theoretical bases for the application of protein-carbohydrate conjugate in the field of functional food.

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“…Whey protein isolate (WPI) is extensively used as an emulsifier in the formulation of food emulsions. This ingredient contains a mixture of globular milk proteins that can retard lipid oxidation in emulsions because of their ability to scavenge free radicals and chelate metal ions 18 . In addition, WPI can act as a thickening or gelling agent because of its ability to unfold and aggregate when heated above its thermal denaturation temperature (around 65 °C).…”

Section: Introductionmentioning

confidence: 99%

“…This ingredient contains a mixture of globular milk proteins that can retard lipid oxidation in emulsions because of their ability to scavenge free radicals and chelate metal ions. 18 In addition, WPI can act as a thickening or gelling agent because of its ability to unfold and aggregate when heated above its thermal denaturation temperature (around 65 °C). Previous studies have focused on the impact of polysaccharides, including KGM, xanthan gum and galactomannan cassia gum, on the gelling properties of whey proteins.…”

Section: Introductionmentioning

confidence: 99%

The impact of konjac glucomannan on the physical and chemical stability of walnut oil‐in‐water emulsions coated by whey proteins

Tian

Zhang

et al. 2022

J Sci Food Agric

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BACKGROUND: Walnut oil, which is rich in polyunsaturated fatty acids (PUFAs), can be incorporated into food emulsions to increase their nutritional value. However, these emulsions are highly susceptible to deterioration during storage due to lipid oxidation. Konjac glucomannan (KGM) is a neutral plant polysaccharide used as a stabilizer, thickener or gelling agent in foods. The goal of this study was to incorporate KGM into oil-in-water emulsions containing walnut oil droplets coated by whey protein isolate (WPI) and then determine its effects on their physical and oxidative stability. RESULTS: At pH 3, inclusion of KGM (0.1-1 g kg −1 ) reduced the positive surface potential on the droplets in the emulsions and modified the secondary structure of the adsorbed whey proteins, suggesting an interaction between KGM and WPI at the droplet surfaces. The physical stability of the emulsions was enhanced when 0.1-0.6 g kg −1 KGM was added but reduced at higher levels. Lipid oxidation was inhibited in the emulsions in a dose-dependent manner when 0.2-0.6 g kg −1 KGM was added but protein oxidation was promoted at higher KGM levels. The steric hindrance provided by the thick WPI-KGM interfaces, as well as the ability of the polysaccharides to modify the antioxidant properties of the adsorbed proteins, may account for these effects.CONCLUSION: These results suggest that KGM can be used to inhibit lipid oxidation in emulsified foods containing protein-coated oil droplets. However, its level must be optimized because higher doses can result in droplet aggregation and protein oxidation.

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Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity

Cited by 35 publications

References 45 publications

Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine

Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine

Effect of carbohydrate type on the structural and functional properties of Maillard‐reacted black bean protein

The impact of konjac glucomannan on the physical and chemical stability of walnut oil‐in‐water emulsions coated by whey proteins

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