|
3
|
Rahimi P, Hosseini E, Rousta E, Bostar H. Digestibility and stability of ultrasound-treated fish oil emulsions prepared by water-soluble bitter almond gum glycated with caseinate. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111697] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
|
4
|
Improving the functional properties of fish gelatin by conjugation with the water-soluble fraction of bitter almond gum. Food Sci Biotechnol 2021; 30:55-63. [PMID: 33552617 DOI: 10.1007/s10068-020-00847-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 10/16/2020] [Accepted: 11/04/2020] [Indexed: 10/22/2022] Open
Abstract
Maillard-based conjugation may be a useful way of improving the functional properties of food biopolymers. In this study, covalent attachment of fish gelatin (FG) and the water-soluble fraction of bitter almond gum (SBAG) was performed through dry heating of FG-SBAG mixtures (1:1, 1:2, and 2:1) for 2 days at 60 °C and 80% relative humidity. The formation of the FG-SBAG conjugates was confirmed by FTIR spectroscopy and the degree of glycosylation (DG). The changing color observed in all FG-SBAG conjugates was indicative of Maillard reactions. Heat stability of conjugates increased with increasing SBAG ratio, and denaturation temperatures were consistent with DG. Conjugation improved radical scavenging activity, water holding capacity, emulsifying, and foaming properties of the FG (p < 0.05). Overall, the FG: SBAG (1:2) conjugate was the optimum combination for improving examined functional properties. The results suggest that this conjugate can potentially serve as a new ingredient in food formulations.
Collapse
|
|
5
|
Dong X, Du S, Deng Q, Tang H, Yang C, Wei F, Chen H, Quek SY, Zhou A, Liu L. Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction. Int J Biol Macromol 2020; 153:1157-1164. [DOI: 10.1016/j.ijbiomac.2019.10.245] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 10/25/2019] [Accepted: 10/26/2019] [Indexed: 12/18/2022]
|
|
6
|
Zhang Q, Li L, Lan Q, Li M, Wu D, Chen H, Liu Y, Lin D, Qin W, Zhang Z, Liu J, Yang W. Protein glycosylation: a promising way to modify the functional properties and extend the application in food system. Crit Rev Food Sci Nutr 2018; 59:2506-2533. [DOI: 10.1080/10408398.2018.1507995] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China
| | - Lin Li
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Qiuyu Lan
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Meili Li
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Jiang Liu
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China
- Institute of Ecological Agriculture, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Wenyu Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China
- College of Agronomy, Sichuan Agricultural University, Chengdu, Sichuan, China
| |
Collapse
|