Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum

Mao, Like; Pan, Qinhe; Hou, Zhanqun; Yuan, Fang; Gao, Yanxiang

doi:10.1016/j.foodhyd.2018.06.037

Cited by 82 publications

(31 citation statements)

References 49 publications

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“…Formation of such covalent bonds in soy protein isolate-carrageenan biopolymer particles has been previously reported by Mao et al . ( 47 ) based on the modifications observed in C=O and C-N stretching absorption peaks of the IR spectrum. Further studies will be conducted on these LPI-carrageenan biopolymer particles in the future to elucidate their composition, structure and underlying interactions.…”

Section: Resultsmentioning

confidence: 99%

Synthesis of Nano-Scale Biopolymer Particles from Legume Protein Isolates and Carrageenan

Koralegedara

Hettiarachchi

Wimalasiri

2020

Food technol. biotechnol. (Online)

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Research background. Food proteins and polysaccharides can be used for the synthesis of nano-scale biopolymer particles with potential applications in the fields of food and pharmaceuticals. This study focuses on utilizing legume proteins for the production of biopolymer particles via regulation of their electrostatic interactions with carrageenan. Experimental approach. Protein isolates were obtained from mung bean (Vigna radiata), cowpea (Vigna unguiculata) and black gram (Vigna mungo) and their protein profiles were determined. Next, these isolates were allowed to interact with carrageenan at pH=5.0-7.0 to determine optimum conditions for obtaining nano-scale biopolymer particles. Selected biopolymer mixtures were then subjected to a heat treatment (85 °C for 20 min) to enhance the interactions among biopolymers. Results and conclusion. Nano-scale biopolymer complexes were obtained at pH=6.5. They were roughly spherical in shape with a majority having a diameter in the range of approx. 100-150 nm. Heating of the biopolymer mixtures increased the diameter of the biopolymer particles by approx. 2.5-fold. In addition, their negative surface charge was increased, stabilizing them against aggregation over a broader pH range (4.0-7.0), enhancing their potential to be utilized in food matrices. Novelty and scientific contribution. This study reports the applicability of mung bean, cowpea and black gram proteins for the synthesis of stable biopolymer particles. These biopolymer particles can be potentially used for the encapsulation and delivery of bioactive components.

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Section: Resultsmentioning

confidence: 99%

Synthesis of Nano-Scale Biopolymer Particles from Legume Protein Isolates and Carrageenan

Koralegedara

Hettiarachchi

Wimalasiri

2020

Food technol. biotechnol. (Online)

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“…These particles could protect the lycopene from being released in the stomach and degrading during storage [ 152 ]. Soy protein–carrageenan conjugates were also able to protect Bifidobacterium longum encapsulated by spray-drying from freeze-drying during storage, simulated gastric digestion, and pasteurization [ 160 ].…”

Section: Functional Properties and Potential Applications Of Glycamentioning

confidence: 99%

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

Kutzli

Weiß

Gibis

2021

Foods

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Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.

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“…A longer time of heating could have caused protein polymerization and reorientation of reactive amino groups, which could be hiding from forming bonds with the carbonyl groups [21]; and formation of Schiff base could have led to loss of some active amino groups [22]. Moreover, the Maillard reaction itself results in several intermediates and glycation products, which are affected by many factors [21,23]. In the same vein, carbohydrate molecules are prone to readily react with lysyl residues that could eventually result in insoluble aggregates due to the progressive side reaction [24][25][26].…”

Section: Physicochemical Properties Of Odf-spi Conjugatesmentioning

confidence: 99%

Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction

Ashaolu

Zhao

2020

Foods

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Okara is underutilized despite its numerous values explorable in food products. In this study, okara dietary fibre (ODF) was micronized and decorated with soy protein isolate (SPI) through a Maillard reaction by dry heating at 60 °C. The resulting ODF-SPI conjugates were thermally stable, hydrophilic rather than hydrophobic, and exhibited excellent Pickering emulsion stabilization potentials as indicated in their interfacial behaviour, microstructure, droplet sizes, emulsifying activity index (EAI) and emulsion stability index (ESI). In addition, the conjugates’ structure–function relationships, amino acid profile, and emulsifying potentials are indicative of being employed in the formulation of emulsion-based foods or non-edible products.

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Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum

Cited by 82 publications

References 49 publications

Synthesis of Nano-Scale Biopolymer Particles from Legume Protein Isolates and Carrageenan

Synthesis of Nano-Scale Biopolymer Particles from Legume Protein Isolates and Carrageenan

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction

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