Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate

Ullah, Sahibzada Fahim; Khan, Nasir Mehmood; Ali, Farman; Ahmad, Shujaat; Khan, Zia Ullah; Rehman, Noor; Jan, Abdul Khaliq; Muhammad, Nawshad

doi:10.1007/s10068-019-00590-z

Cited by 24 publications

(14 citation statements)

References 28 publications

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“…Increases of walnut protein isolate in emulsifying activity and emulsion stability were observed after glycosylation by glucose (Ullah et al, 2019), as well as the solubility of canola protein isolate at isoelectric point by gum Arabic (Pirestani et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Study on process of Yak and Holstein casein–glucose Maillard reaction and functional properties of their products

Wang

Yang

et al. 2022

Food Processing Preservation

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Process of Maillard reaction within 180 min was studied using Yak and Holstein casein-glucose models by indicators of free amino group consumption, content of H + , amount of intermediate products and browning intensity, while their kinetics were investigated. Intrinsic fluorescence property of casein during Maillard reaction was also measured. Structure and functional properties of Yak and Holstein casein-glucose Maillard reaction products were evaluated. The results showed similar profiles of free amino group consumption and H + content against duration in both systems. Higher intensities of intermediate products and melanoidins were found in Yak caseinglucose system compared to Holstein casein-glucose system, as well as rate constant of browning accumulation. The kinetics of free amino group consumption and melanoidins formation for Yak casein were different from those of Holstein casein.Glycosylation improved emulsification, foaming, and oil combining capacity of both caseins, which is reached the best value at the ratio of 2:1 (glucose:casein, wt/wt). Novelty impact statement:The Maillard reaction process of Yak and Holstein caseinglucose models were investigated by different indicators, as well as their kinetics. Yak casein-glucose model has similar profile of free amino group consumption and pH change to those of Holstein casein, but higher accumulation of intermediate products and browning intensity. Both Yak and Holstein glycosylated caseins have the best functional properties of emulsifying and foaming activities, emulsion and foam stabilities, and the oil absorption with the weight ratio of glucose:casein at 2:1.

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Section: Introductionmentioning

confidence: 99%

Study on process of Yak and Holstein casein–glucose Maillard reaction and functional properties of their products

Wang

Yang

et al. 2022

Food Processing Preservation

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“…as well as antioxidant properties, they attracted interest to be used for the encapsulation of bioactive materials. Simultaneous increases of emulsifying properties and antioxidant activity upon glycation were observed for partially hydrolyzed soy protein isolate with maltodextrin [145], pea protein isolate with gum arabic [178], the soluble fraction of pea protein isolate with dextran [183], walnut protein isolate with glucose [251], and partially hydrolyzed black bean protein isolate with glucose [190]. These findings can be useful for the future development of encapsulation systems for hydrophobic, oxidation-sensitive compounds.…”

Section: Encapsulationmentioning

confidence: 72%

“…Another example are walnut proteins which can be recovered from defatted walnut flour after oil extraction. Their glycation with glucose improved their emulsifying activity and stability and led to promising antioxidant properties [251]. Further examples for glycation studies on less utilized plant proteins can be found in Table 4.…”

Section: Othermentioning

confidence: 99%

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

Kutzli¹,

Weiß²,

Gibis³

2020

Preprint

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Plant proteins being considered to become the most important protein source of the future, they must be able to replace the animal-derived proteins currently in use as technofunctional 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 technofunctional 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 technofunctionality. 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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“…Another example is walnut proteins, which can be recovered from defatted walnut flour after oil extraction. Their glycation with glucose improved their emulsifying activity and stability and led to promising antioxidant properties [ 254 ]. Further examples for glycation studies on less utilized plant proteins can be found in Table 4 .…”

Section: Glycation Of Major Plant Proteinsmentioning

confidence: 99%

“…Since glycated plant proteins show high solubility, excellent emulsification activity, and stability (see Section 5.1 ), as well as antioxidant properties, their use in the encapsulation of bioactive materials has attracted interest. Simultaneous increases in emulsifying properties and antioxidant activity upon glycation were observed for partially hydrolyzed soy protein isolate with maltodextrin [ 146 ], pea protein isolate with gum arabic [ 179 ], the soluble fraction of pea protein isolate with dextran [ 184 ], walnut protein isolate with glucose [ 254 ], and partially hydrolyzed black bean protein isolate with glucose [ 191 ]. These findings could be useful in the future development of encapsulation systems for hydrophobic, oxidation-sensitive compounds.…”

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.

show abstract

Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate

Cited by 24 publications

References 28 publications

Study on process of Yak and Holstein casein–glucose Maillard reaction and functional properties of their products

Study on process of Yak and Holstein casein–glucose Maillard reaction and functional properties of their products

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

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

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