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51
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Singh S, Gupta B. Physicochemical characteristics of glycerol-plasticized dextran/soy protein isolate composite membranes. J Appl Polym Sci 2016. [DOI: 10.1002/app.43847] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Surabhi Singh
- Bioengineering Laboratory; Department of Textile Technology, Indian Institute of Technology; New Delhi 110016 India
| | - Bhuvanesh Gupta
- Bioengineering Laboratory; Department of Textile Technology, Indian Institute of Technology; New Delhi 110016 India
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53
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Wang Z, Han F, Sui X, Qi B, Yang Y, Zhang H, Wang R, Li Y, Jiang L. Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1532-40. [PMID: 25973991 DOI: 10.1002/jsfa.7255] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2015] [Revised: 05/01/2015] [Accepted: 05/11/2015] [Indexed: 05/08/2023]
Abstract
BACKGROUND The objective of this study was to determine the effect of ultrasound treatment on the wet heating Maillard reaction between mung bean protein isolates (MBPIs) and glucose, and on structural and physico-chemical properties of the conjugates. RESULTS The degree of glycosylation of MBPI-glucose conjugates treated by ultrasound treatment and wet heating (MBPI-GUH) was higher than that of MBPI-glucose conjugates only treated by wet heating (MBPI-GH). Solubility, emulsification activity, emulsification stability and surface hydrophobicity of MBPI-GUH were higher than that of MBPI-GH. Grafted MBPIs had a lower content of α-helix and unordered coil, but a higher content of β-sheet and β-turn structure than MBPIs. No significant structural changes were observed in β-turn and random coil structure of MBPI-GUH, while α-helix content increased with ultrasonic time, and decreased at 300 W ultrasonic power with the increase of β-sheet. MBPI-GUH had a less compact tertiary structure compared to MBPI-GH and MBPI. Grafting MBPIs with glucose formed conjugates of higher molecular weight, while no significant changes were observed in electrophoresis profiles of MBPI-GUH. CONCLUSION Ultrasound-assisted wet heating Maillard reaction between MBPIs and glucose could be a promising way to improve functional properties of MBPIs.
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Affiliation(s)
- Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Feifei Han
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Yong Yang
- College of Food and Biological Engineering, Qiqihar University, No. 42 Wenhua Street, Qiqihar, 161006, Heilongjiang, China
| | - Hui Zhang
- Ministry of Science and Technology of the People's Republic of China, China Rural Technology Development Center, 15B, Fuxing Road, Beijing, 100862, China
| | - Rui Wang
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
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55
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Perusko M, Al-Hanish A, Cirkovic Velickovic T, Stanic-Vucinic D. Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction. Food Chem 2015; 177:248-57. [DOI: 10.1016/j.foodchem.2015.01.042] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2014] [Revised: 12/03/2014] [Accepted: 01/02/2015] [Indexed: 10/24/2022]
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56
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Zhang Y, Ma L, Wang X. Correlation Between Protein Hydrolysates and Color During Fermentation ofMucor-TypeDouchi. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1013632] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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57
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Chen H, Jin Y, Ding X, Wu F, Bashari M, Chen F, Cui Z, Xu X. Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.12.031] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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