Effect of reaction temperature on the protein structure and the ability to encapsulate β‐carotene of WPI‐dextran conjugates

Chu, Xi; Kang, Naixin; Zhao, Changhui; Song, Haiyan; Liu, Yujia; Zhang, Tiehua

doi:10.1111/1750-3841.15141

Cited by 11 publications

(9 citation statements)

References 47 publications

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“…The freeze-dried samples were mixed with potassium bromide, ground into a fine powder with a mortar for tableting, and then placed in an FTIR spectrometer (IRTracer-100, Shimadzu, Tokyo, Japan) for measurement (19). A full-band scan was done from 500 to 4,000/cm at a resolution of 2/cm.…”

Section: Fourier Transform Infrared Spectroscopymentioning

confidence: 99%

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Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides

et al. 2022

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Glycosylation is considered to be an effective way to improve the performance of protein emulsification. This study focused on the effects of the molecular structure and emulsifying properties of ovalbumin (OVA) by wet heating Maillard reaction with three types of monosaccharides (i.e., xylose, glucose, and galactose). Results showed that increasing reaction temperature from 55°C to 95°C could significantly improve the degree of grafting (DG), while glycosylated OVA conjugate with xylose at 95°C processed the highest DG of 28.46%. This reaction was further confirmed by the browning intensity determination. Analysis of Fourier transform infrared spectrophotometer, circular dichroism, and fluorescence spectra indicated that there were slight changes in the subunits and the conversion of α-helices to β-sheets, as well as the unfolded structures, thereby increasing the surface hydrophobicity and absolute zeta potential of obtained glycosylated OVA. Glycosylation endowed OVA with better emulsifying properties, especially the xylose glycosylated OVA was superior to that of glucose and galactose glycosylated OVA, which was mainly due to its shorter molecular chains with smaller steric hindrance for reaction. Furthermore, the enhancement of emulsifying properties may be attributed to the synergistic effect of stronger electrostatic repulsion of larger absolute zeta potential and the steric hindrance from thicker adsorbed layer, thereby inhibiting aggregation and flocculation of emulsion droplet.

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Section: Fourier Transform Infrared Spectroscopymentioning

confidence: 99%

“…The protein concentrations of all samples were diluted to 1 mg/ml using phosphate buffer (0.01 M, pH 7.0). The zeta potential of the samples was determined using a Particle Sizer (Zetasizer Nano ZS, Malvern Instruments, Malvern, United Kingdom) as previously reported (19,23).…”

Section: Measurement Of Zeta Potentialmentioning

confidence: 99%

Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides

et al. 2022

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“…In addition, compared with that before the reaction, the band width of the copolymer near 3292 cm ‐1 increased, and the tensile vibration absorption intensity of ‐OH increased, which was due to the increase of hydrogen bond interaction between hydroxyl groups after Maillard reaction (Xi et al. 2020). The above results showed the change of reaction effect on the structure of Wpi.…”

Section: Resultsmentioning

confidence: 99%

“…The FTIR spectrum of Wpi‐Rha was measured by Shimadzu IRPREST IGZ‐21 spectrofluorometer (Tokyo, Japan) according to the previously reported (Xi et al., 2020).…”

Section: Methodsmentioning

confidence: 99%

Construction, stability and photodynamic germicidal efficacy of curcumin nanoemulsion stabilised with Maillard conjugate of Wpi‐Rha

Zhuang

Jiang

et al. 2021

Int J of Food Sci Tech

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Curcumin has excellent antioxidant and antibacterial properties. The poor solubility and easy degradation limit its application. The present investigation was aimed to prepare curcumin nanoemulsions (Cur-Ne), employing homogeneous and ultrasonication for the encapsulation of curcumin to overcome these problems. Cur-Ne stabilised using whey protein isolate and rhamnose conjugate (Wpi-Rha) was prepared by Maillard reaction. Furthermore, the processing (i.e. ionic strength, heat and freeze-thaw) and storage stability of Cur-Ne were evaluated. Moreover, the bactericidal capacity of Cur-Ne combined with photodynamic therapy (PDT) technology was estimated. Cur-Ne was prepared successfully with the droplet size of 185.97 AE 6.65 nm, polydispersity index (PDI) of 0.21 AE 0.01, zeta potential of −35.17 AE 0.15mV and entrapment efficiency of 97.0 AE 0.07%. Meanwhile, Cur-Ne was stable at different storage and processing conditions. In addition, the DPPH and ABTS radical scavenging rates of Cur-Ne were 84.86 AE 0.24% and 99.63 AE 0.48%, respectively. At the adding amount of 5 μL of Cur-Ne, the Cur-Ne could deactivate the Escherichia coli and Staphylococcus aureus with the antibacterial rate of 99.05 AE 0.13% and 99.11 AE 0.18%, respectively. Curcumin loaded in nanoemulsion and combined with PDT provide new ideas for food storage and sterilisation.

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“…The emulsifying activity index (EAI) and emulsifying stability index (ESI) were referred to the technique of Xi et al ( 32 ) with little modification. The sample solution (30 ml) was mixed with 10 ml of soybean oil.…”

Section: Methodsmentioning

confidence: 99%

Study on the binding behavior and functional properties of soybean protein isolate and β-carotene

et al. 2022

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This study focused on the non-covalent interaction between soybean protein isolate (SPI) and β-carotene (BC). The conformational changes of SPI with β-carotene in varying proportions (BC/SPI: 2%, 4%, 6%, 8%, and 10%) were investigated by multi-spectroscopy and molecular docking. Results showed that the quenching mode is static quenching and binding affinity increased with temperature. The stoichiometry was 1:1, indicating there was only one binding site in SPI. The binding was based on entropy and primarily driven by hydrophobic interactions and its binding constant was in the order of 104 L⋅mol–1. The addition of the β-carotene affected the secondary structure of SPI resulting in an increase in α-Helix and a decrease in random coil and β-turn content, indicating protein aggregated and hydrophobic interactions occurred. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) verified that no new larger molecular weight substance was formed and no covalent interaction existed. Molecular docking corroborated that electrostatic and hydrophobic interactions were both involved in the formation of complexes, where hydrophobic interaction was the dominant one. Moreover, β-carotene improved 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, foaming capacity, and emulsifying stability of SPI. These findings provide useful information about the interaction mechanism of SPI and β-carotene, which contributes to the further development and application of SPI products rich in β-carotene in the food industry.

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Effect of reaction temperature on the protein structure and the ability to encapsulate β‐carotene of WPI‐dextran conjugates

Cited by 11 publications

References 47 publications

Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides

Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides

Construction, stability and photodynamic germicidal efficacy of curcumin nanoemulsion stabilised with Maillard conjugate of Wpi‐Rha

Study on the binding behavior and functional properties of soybean protein isolate and β-carotene

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