Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction

Yao, Xing; McClements, David Julian; Su, Yujie; Li, Junhua; Chang, Cuihua; Wang, Jing; Yang, Yanjun; Gu, Luping

doi:10.1007/s11483-022-09745-8

Cited by 13 publications

(7 citation statements)

References 43 publications

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“…With an enhanced availability of sugar (carbonyl) groups for conjugation during the Maillard reaction, a higher DC is expected corroborating our observation. This is in agreement with the results previously reported by Araiza-Calahorra et al ( 2020) and Yao et al (2022) for other protein-polysaccharide-based conjugates.…”

Section: Degree Of Conjugation (Dc%)supporting

confidence: 94%

Tribology and rheology of potato protein and pectin mixtures and Maillard conjugates

Soltanahmadi,

Wang,

Gul

et al. 2023

Sustainable Food Proteins

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This study aimed to compare the tribological and rheological properties of plant proteins versus their mixtures or conjugates with polysaccharides. We hypothesize that combining potato proteins (Po) with pectin (Pe) at various concentrations (0.5–5.0 wt%, ratios 1:1 and 1:2 w/w) will improve the lubrication performance of plant proteins by virtue of viscosity modification and boundary lubrication. Po showed shear thinning behavior with limited concentration‐dependence in boundary and mixed lubricity. Pe on the other hand showed pronounced concentration‐dependent flow and lubrication behavior delivering favorable boundary and viscous lubricity. Pe dominated the lubrication and high shear rate flow behavior in Po + Pe mixtures, governed mainly by the concentration of Pe and the hydrodynamic volume rather than the total concentration of the biopolymers. Maillard reaction (≤33% degree of conjugation) led to more negatively‐charged protein‐polysaccharide conjugates versus the sole biopolymers (p < 0.05). The conjugation decreased the second plateau shear viscosity of the Po + Pe mixtures and led to improvement in boundary and mixed lubricity when a reduced entrainment speed parameter was used. Findings from this study may inspire future studies combining plant proteins with polysaccharides to enhance their lubrication behavior and eventually improve the textural properties of plant‐based foods.

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Section: Degree Of Conjugation (Dc%)supporting

confidence: 94%

Tribology and rheology of potato protein and pectin mixtures and Maillard conjugates

Soltanahmadi,

Wang,

Gul

et al. 2023

Sustainable Food Proteins

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“…Protein-polysaccharide conjugate is capable of significantly increasing the stability of O/W emulsions against storage-triggered droplet coagulation, by inducing strong electrostatic and steric repulsion between oil droplets. The higher storage stability of protein-polysaccharide conjugate-stabilized emulsions than those stabilized by native protein has been extensively reported in the literature ( An et al, 2014 , Seidi et al, 2023 , Yadav et al, 2010 , Yao et al, 2022 ).…”

Section: Physicochemical Stability Of Protein-polysaccharide Conjugat...mentioning

confidence: 92%

“… They also showed strong tolerance to changes in environmental conditions, including pH, salinity, and temperature. ( Yao et al, 2022 ) Soy protein isolate Dextran Wet heating The conjugate had higher emulsifying activity at high temperature, high ionic strength, and pHs 3, 7, and 10, compared to the protein alone. ( Qi, Liao, Yin, Zhu, & Yang, 2010 ) Wheat germ protein Dextran Wet heating The conjugate had significantly higher emulsifying activity and emulsion stability that the protein.…”

Section: Protein-polysaccharide Conjugatesmentioning

confidence: 99%

“…The protein-polysaccharide conjugates have an enhanced emulsifying property and emulsion stability towards flocculation, coalescence, and creaming, mainly due to the steric and electrostatic repulsive interactions between oil droplets of the emulsions ( Hu et al, 2022 , Jiang et al, 2023 , Kim and Shin, 2021 ). The polysaccharide moiety in the protein-polysaccharide conjugates provide strong steric and sometimes electrostatic repulsions, and the protein part can be attached to hydrophobic surfaces (i.e., oil droplets) ( Jiang et al, 2023 , Nooshkam and Varidi, 2020a , Yao et al, 2022 , Zhang et al, 2022 ). These characteristics make them excellent polymers for the emulsification and stabilization of unstable bioactive components, as the adsorbed hydrocolloids act as a thickening, gelling, and structuring agent in O/W emulsions ( Nooshkam, Varidi, & Verma, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

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Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions

et al. 2023

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“…Te secondary structure of chickpea proteins is notably afected by extrusion. Te combination of high temperature, pressure, and shear forces disrupts hydrogen bonds that stabilize secondary structural elements, leading to the unfolding or rearrangement of alpha-helices and betasheets [178]. Extrusion also impacts the tertiary structure as it disrupts noncovalent interactions that stabilize protein folding.…”

Section: Extrusionmentioning

confidence: 99%

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Patil,

Bains,

Sridhar

et al. 2024

Journal of Food Biochemistry

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Chickpea is a globally cultivated legume, rich in vitamins, protein, carbohydrates, polyphenols, fatty acids, fibers, and flavonoids. Despite its nutritional benefits, chickpeas contain antinutritional factors that can hinder nutrient absorption. Therefore, we reviewed the various pretreatment methods to enhance chickpea protein’s nutritional value and functional properties. Thermal and biochemical treatments and food applications of chickpea protein are thoroughly reviewed. The review revealed that the physical, thermal, and biochemical treatments were reported to be effective in reducing antinutritional factors and improving protein solubility, emulsifying capacity, and foaming properties. Chickpea proteins were used in cereals and bakery products to meet consumer demand. Encapsulation of chickpea protein enhances nutrient stability, and its inclusion in gluten-free products has different effects on the glycemic index, antioxidant activity, and overall acceptability. These findings highlight chickpea’s potential to improve the nutritional and functional aspects of food products while offering health benefits to consumers.

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Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction

Cited by 13 publications

References 43 publications

Tribology and rheology of potato protein and pectin mixtures and Maillard conjugates

Tribology and rheology of potato protein and pectin mixtures and Maillard conjugates

Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

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