Effect of ultrasound assisted heating on structure and antioxidant activity of whey protein peptide grafted with galactose

Liu, Lu; Li, Xiaodong; Du, Lingling; Zhang, Xiuxiu; Yang, Wanshuang; Zhang, Hongda

doi:10.1016/j.lwt.2019.04.015

Cited by 65 publications

(50 citation statements)

References 36 publications

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“…During the MR, interaction between Amadori products and proteins or with other amino groups can result into fluorescent advanced glycation end products indicating the MR extent (Liu et al, ). The fluorescence spectra of PSH and MRPs from different sugars are presented in Figure .…”

Section: Resultsmentioning

confidence: 99%

“…The sample was diluted to 1 mg/ml using distilled water prior to excitation at 347 nm, and the fluorescence was observed at 370–550 nm. Distilled water was considered as blank (Liu et al, ).…”

Section: Methodsmentioning

confidence: 99%

“…To obtain FT‐IR spectra of MRPs, the MRPs (2 mg) were mixed with KBr (0.5 g) and pressed into KBr pellets prior to analysis using a thermo Nicolet iS 50 FT‐IR (Thermo Nicolet Inc., Waltham, MA, USA) (Liu et al, ). The wavelength range of infrared spectra was 4,000–400 cm −1 .…”

Section: Methodsmentioning

confidence: 99%

“…The MR can improve structural properties of protein conjugated with sugars, including fluorescence, Ultraviolet (UV) absorption, and Fourier transform infrared (FT‐IR) spectroscopy. (Liu et al, ; Wei et al, in press). Meng et al () reported several distinguishable changes between FT‐IR spectroscopy of rice dreg protein as well as MRPs conjugated with sodium alginate were observed after utilization of a number of functional groups.…”

Section: Introductionmentioning

confidence: 99%

“…Meng et al () reported several distinguishable changes between FT‐IR spectroscopy of rice dreg protein as well as MRPs conjugated with sodium alginate were observed after utilization of a number of functional groups. During the MR, Amadori products formed in the initial stage can interact with proteins or amino groups to form advanced glycation end products (Liu et al, ). The degree of MR was affected by different types of sugar.…”

Section: Introductionmentioning

confidence: 99%

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Effect of sugar types on structural and flavor properties of peony seed derived Maillard reaction products

Shang

Cao

Thakur

et al. 2019

J Food Process Preserv

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Due to limited utilization of peony seed meal in the food industry, the effect of different sugars on the structural and flavor properties of Maillard reaction products (MRPs) from peony seed meal hydrolysates (PSH) was investigated. It was noticed that the influence of ribose, xylose, and glucose on the structure of MRPs was greater than maltose and xylooligosaccharide. The MRPs prepared by ribose and xylose showed the greater browning intensity, degree of substitution (DS), and fluorescence intensity. The molecular weight (MW) distribution of 500–1,000 Da, 1,000–3,000 Da, and >3,000 Da was significantly increased in all the MRPs. Partial least squares regression (PLSR) showed that MW distribution, free amino acids, and volatile compounds contributed remarkably to the sensory attributes of MRPs. The sugars that provided the stronger meaty and umami tastes to the MRPs were ribose and xylose. Practical applications The peony seed meal is accumulated as a main ecological pollutant during the production of peony seed oil; however, it is an excellent source of plant protein. In the modern food industry, there is an increasing demand for plant proteins over animal derived proteins in various health foods. Therefore, we aimed to prepare flavor agent using peony seed meal protein via Maillard reaction (MR). The effects of sugar types on the color change, structure characteristics, and flavor generation of MRPs were investigated. The improvement of MRPs after the conjugation with various sugar types can increase their industrial potential as flavor enhancers.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of sugar types on structural and flavor properties of peony seed derived Maillard reaction products

Shang

Cao

Thakur

et al. 2019

J Food Process Preserv

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Fabrication of whey protein isolate/chitosan complexes and its protective effect on allicin

Ding

Zhao

Jiang

et al. 2022

J of Applied Polymer Sci

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Whey protein isolate (WPI) and chitosan (CS) complexes were prepared by complex coacervation method. The effects of different WPI/CS ratios and pH values on the formation of complexes were investigated. And then the protective effect of the WPI/CS complexes on allicin was further analyzed. The turbidity, particle size and zeta potential data showed that optimum soluble complex coacervation occurred at pH 5.0 when the WPI/CS ratio was 4:1. Electrostatic interaction and hydrogen bonding were the main driving forces involved in the coacervation. Changes in differential scanning calorimetry (DSC) curves indicated that WPI/CS complexes exhibited higher thermal denaturation temperature than WPI. The retention ratio of encapsulated allicin was 71.4% after stored at 4 C for 14 weeks, which was increased by 51.6% as compared with that of free allicin. Due to the denaturation of protein, a hightemperature (90 C) and long-time (7 h) treatment would result in a decrease of stability for encapsulated allicin. Results of this study would be helpful for designing food particles, which can be used for encapsulation and protection of bioactive molecules under certain conditions.

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Antihypertensive and antioxidant effects of food‐derived bioactive peptides in spontaneously hypertensive rats

Zhou,

Xu,

Tian

et al. 2024

Food Science & Nutrition

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Hypertension significantly impacts the survival and quality of life of animals, often leading to chronic kidney failure. Current clinical drugs used to manage hypertension carry the risk of causing adverse reactions. In contrast, certain natural peptides have demonstrated the ability to safely reduce blood pressure by inhibiting the production of angiotensin. We administered four biologically active peptide solutions to spontaneously hypertensive rats: derived from corn, wheat, egg white, and soybean. The efficacy of these peptides in reducing blood pressure was assessed through regular measurements of systolic pressure. Additionally, we analyzed levels of angiotensin‐converting enzyme and angiotensin 2 using immunohistochemistry and ELISA in vivo. The indicators of oxidative stress and inflammation in hypertensive rats were evaluated using qRT‐PCR and ELISA, respectively. Both wheat (from 182.5 ± 12.26 mmHg at day 0 to 168.86 ± 5.86 mmHg at day 20, p = .0435) and soybean (from 189 ± 2.19 mmHg at day 0 to 178.25 ± 5.14 mmHg at day 20, p = .0017) notably lowered systolic blood pressure compared to their starting systolic blood pressures in spontaneously hypertensive rats. Both wheat and soybean peptides significantly reduced plasma ANG II levels, akin to captopril’s effect. Wheat peptides additionally exhibited antioxidant properties. Only the corn peptide showed a significant increase in transcript levels of the proinflammatory factors IL‐6 and TNF‐α. At the protein level, all four kinds of peptides significantly elevated IL‐6 levels while inhibiting TNF‐α secretion. This study demonstrates that wheat peptides and soybean peptides administered as dietary supplements exhibit significant hypotensive and antioxidant effects.

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Effect of ultrasound assisted heating on structure and antioxidant activity of whey protein peptide grafted with galactose

Cited by 65 publications

References 36 publications

Effect of sugar types on structural and flavor properties of peony seed derived Maillard reaction products

Effect of sugar types on structural and flavor properties of peony seed derived Maillard reaction products

Fabrication of whey protein isolate/chitosan complexes and its protective effect on allicin

Antihypertensive and antioxidant effects of food‐derived bioactive peptides in spontaneously hypertensive rats

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