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Selling GW, Hay WT, Peterson SC, Hojilla-Evangelista MP, Kenar JA, Utt KD. Structure and functionality of surface-active amylose-fatty amine salt inclusion complexes. Carbohydr Polym 2024; 338:122186. [PMID: 38763722 DOI: 10.1016/j.carbpol.2024.122186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 04/12/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
Novel value-added starch-based materials can be produced by forming amylose inclusion complexes (AIC) with hydrophobic compounds. There is currently little research on AIC use as polymeric emulsifiers, particularly for AIC with fatty amine salt ligands. This work evaluated AIC emulsifiers by studying the structure and functionality of AIC composed of high amylose corn starch and fatty amine salts (10-18 carbons, including a mixture simulating vegetable oil composition) produced via steam jet cooking. X-ray scattering verified successful AIC formation, with peaks located near 7.0°, 12.8° and 19.9° 2θ. AIC were easily dispersed in water (80-85 °C) and remained in suspension at room temperature for weeks, unlike the uncomplexed ligands or starch. AIC were highly effective emulsifying agents, with emulsifying activity indexes of 213-229 m2g-1 at pH 5, and zeta potentials, a measure of electrostatic repulsion, as high as 43.4 mV. AIC dispersions had surface tension ranging from 24 to 41 mN/m and displayed surface-active properties superior to amylose complexes formed from fatty acid salts and competitive with common starch-based emulsifiers. These findings demonstrate that fatty amine salt AIC are effective emulsifiers that can be made from low-cost sources of fatty amine salts, such as vegetable oil derivatives.
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Affiliation(s)
- Gordon W Selling
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America
| | - William T Hay
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Mycotoxin Prevention and Applied Microbiology Research Unit, 1815 N University, Peoria, IL 61604, United States of America.
| | - Steven C Peterson
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America
| | - Milagros P Hojilla-Evangelista
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America
| | - James A Kenar
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research Unit, 1815 N University, Peoria, IL 61604, United States of America
| | - Kelly D Utt
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America
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Hosseini E, Alinejad H, Rousta E. Functional characterization of sodium caseinate conjugated with water-soluble bitter almond gum exudate. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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Kale P, Mishra A, Annapure US. Development of vegan meat flavour: A review on sources and techniques. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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4
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Ma M, Cui H, Wang Z, Hayat K, Jia C, Xu Y, Zhang X, Ho CT. Dependence and Conversion Mechanism for Selective Preparation of a Xylose-Diglycine Amadori Compound and a Cross-linking Product in an Aqueous Maillard Reaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14915-14925. [PMID: 34856795 DOI: 10.1021/acs.jafc.1c06873] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The structure of the prepared Amadori rearrangement product of xylose-glycylglycine (XGG-ARP) and a cross-linking product (XGG-CP) was first characterized by liquid chromatography-mass spectrometry (LC-MS)/MS and NMR analysis, respectively. The dependences were then studied for the formation of XGG-ARP and XGG-CP in an aqueous Maillard reaction of a xylose-glycylglycine model system. The influence factors were the reaction temperature, pH, molar ratio of reactants, and the reaction time. It was found that XGG-ARP would acquire the highest yield of 73.8% when the thermal reaction was carried out at 70 °C and pH 8.0 for 10 min. A higher temperature and a lower pH might enhance the yield of the formation of XGG-CP. Combining the low-temperature dehydration reaction with the high-temperature aqueous-phase Maillard reaction increased the XGG-CP yield to 43.54%. The efficient and selective preparation of XGG-ARP and XGG-CP was controllable through the adjustment of reaction conditions. Moreover, the pathway of XGG-CP formation from XGG-ARP and Gly-Gly by the aldimine condensation reaction was also proposed. The high stability of an XGG-CP molecule enhanced by its p-π-p conjugated structure inhibited the occurrence of the Amadori rearrangement and led to a non-keto structure, blocking the further Maillard reaction of XGG-CP.
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Affiliation(s)
- Mengyu Ma
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ziyan Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Chengsheng Jia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Yan Xu
- School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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Dursun Capar T, Yalcin H. Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112252] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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6
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Chen F, Lin L, Zhao M, Zhu Q. Modification of Cucumaria frondosa hydrolysate through maillard reaction for sea cucumber peptide based-beverage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110329] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Chen K, Yang Q, Hong H, Feng L, Liu J, Luo Y. Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose. Food Chem 2020; 333:127489. [DOI: 10.1016/j.foodchem.2020.127489] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 06/28/2020] [Accepted: 07/01/2020] [Indexed: 12/13/2022]
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8
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Improving the emulsion freeze-thaw stability of soy protein hydrolysate-dextran conjugates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108506] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Chen K, Yang X, Huang Z, Jia S, Zhang Y, Shi J, Hong H, Feng L, Luo Y. Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds. Food Chem 2019; 295:569-578. [DOI: 10.1016/j.foodchem.2019.05.156] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Revised: 05/04/2019] [Accepted: 05/21/2019] [Indexed: 01/03/2023]
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Antioxidant activity of sea cucumber (Stichopus japonicus) gut hydrolysates-ribose Maillard reaction products derived from organic reagent extraction. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00199-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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11
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Wei CK, Ni ZJ, Thakur K, Liao AM, Huang JH, Wei ZJ. Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1573830] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Chao-Kun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China
| | - Zhi-Jing Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China
- Biological science and engineering College, North Minzu University, Yinchuan, People’s Republic of China
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China
| | - Ai-Mei Liao
- College of Biological Engineering, Henan University of Technology, Zhengzhou, People’s Republic of China
| | - Ji-Hong Huang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, People’s Republic of China
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China
- Key Laboratory of functional compound seasoning in Anhui Province, Anhui Qiangwang seasoning Food Co., Ltd., Jieshou, People’s Republic of China
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Jiang W, Liu Y, Yang X, Hu S. Antioxidant and antibacterial activities of modified crab shell bioactive peptides by Maillard reaction. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2018.1561463] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Wei Jiang
- Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan, China
| | - Yu Liu
- Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan, China
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, Guangzhou, China
| | - Shiwei Hu
- Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan, China
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