Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

Spotti, María Julia; Martínez, María Julia; Pilosof, Ana M.R.; Candioti, Mario César; Rubiolo, Amelia Catalina; Carrara, Carlos R.

doi:10.1016/j.foodhyd.2014.01.014

Cited by 94 publications

(34 citation statements)

References 43 publications

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“…The fluorescence intensity of R‐MRPs was higher than MRPs formed by other sugars, which was consistent with the results of DS in different MRPs. In addition, the fluorescence intensity of MRPs treated with different sugars was dissimilar, which pointed out the change in the structure of MRPs (Spotti et al, ).…”

Section: Resultsmentioning

confidence: 99%

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%

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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“…Protein glycation is produced by Maillard reaction (nonenzymatic browning reaction) which starts with the condensation between an amino group available and a carbonyl, in general, a reducing carbohydrate to form a Shiff base. These Shiff base suffers chemical rearrangements forming Amadori or early glycation products [21] [22] [23]. When these products accumulate crosslinked proteins can be formed [21].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Antioxidant, Antiglycant and ACE-Inhibitory Activity in Enzymatic Hydrolysates of <i>α</i>-Lactalbumin

Fernández‑Fernández¹,

López-Pedemonte²,

Medrano-Fernández³

2017

FNS

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Whey proteins are known for their high nutritional value and bioactivity, notably great potential is found on α-lactalbumin. The objective of this study was to evaluate antioxidant, antiglycant and ACE (angiotensin converting enzyme)-inhibitory activity of α-lactalbumin peptides obtained from enzymatic hydrolysis with Alcalase through different hydrolysis conditions. The optimization of enzymatic hydrolysis was studied by response surface methodology variating enzyme:substrate ratio (0.0050%, 0.0525% and 0.1000% w/w) and time (0, 30 and 60 minutes) measuring antioxidant activity by ABTS and ORAC-FL (response variables), founding an augment of this activity with time. Characterization of seven samples showed increasing hydrolysis with time. Hydrolysate obtained with 0.1000% w/w and 60 minutes demonstrated higher antioxidant activity related to greater hydrolysis. This hydrolysate did not show antiglycant activity but promoted advanced glycation end products formation with methylglyoxal and glucose. In contrast, this sample showed 30% of ACE inhibition when compared to Captopril, having great potential by enhancing hydrolysis.

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“…MR is a spontaneous reaction without adding chemicals, involving a complex network of non-enzymatic reactions in certain conditions of temperature and water activity, which is one of the major food protein modifying reactions occurring during thermal food processing (Spotti et al 2014). The pigment and aroma produced by MR can influence the food sensory quality, which lead to wide application of MR in the food industry (Amarowicz 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

et al. 2016

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Maillard reaction products (MRPs) of soybean protein isolate (SPI) and sugars (glucose and maltose) were prepared by heating in the aqueous dispersion at 95°C for 15 min with ultrasonic pretreatment (ultrasonic power of 200 W) for 20 min. Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of SPI/sugar MRPs was investigated. SPI/sugar MRPs prepared with ultrasonic pretreatment had higher degree of glycation (DG), lower browning and less compact tertiary conformation than that with non-ultrasonic pretreatment. Surface hydrophobicity (H 0 ), particle size and rheological properties were measured by fluorescence spectrophotometry, laser particle size analysis and dynamic oscillatory rheometry, respectively. Glycation reduced H 0 and particle size as well as weaken the gel network formed by the acidification of GDL. However, ultrasound increased H 0 and decreased particle size. This is desirable for the formation of acid-induced gel structure. The ultrasonic pretreatments reduced/eliminate the weakening effect of glycation on the gel network of SPI/sugar MRPs, and even improved the gel properties.

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Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

Cited by 94 publications

References 43 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

Evaluation of Antioxidant, Antiglycant and ACE-Inhibitory Activity in Enzymatic Hydrolysates of <i>α</i>-Lactalbumin

Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

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Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

Cited by 94 publications

References 43 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

Evaluation of Antioxidant, Antiglycant and ACE-Inhibitory Activity in Enzymatic Hydrolysates of &lt;i&gt;α&lt;/i&gt;-Lactalbumin

Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

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Evaluation of Antioxidant, Antiglycant and ACE-Inhibitory Activity in Enzymatic Hydrolysates of <i>α</i>-Lactalbumin