l-Theanine improves emulsification stability and antioxidant capacity of diacylglycerol by hydrophobic binding β-lactoglobulin as emulsion surface stabilizer

Xue, Xiaoli; Hua, He; Liu, Cunjun; Wang, Li; Wang, Lu; Wang, Yueji; Wang, Luping; Yang, Chen; Wang, Juhua; Hou, Ruyan

doi:10.1016/j.foodchem.2021.130557

Cited by 14 publications

(8 citation statements)

References 39 publications

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“…According to the report of Diao et al [17] , myofibrillar protein composite gel containing DAG had higher gel strength and WHC than that containing ordinary oil, with a more compact and orderly microstructure. Nevertheless, DAG activity will be reduced due to oxidation; however, its stability can be improved through pre-emulsification to ensure its function in the food matrix [18] , [19] .…”

Section: Introductionmentioning

confidence: 99%

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

Zhao

et al. 2022

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 99%

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

Zhao

et al. 2022

Ultrasonics Sonochemistry

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“…Although several in vitro and animal models have proposed health benefits and antioxidant activity of L-THE (Williams et al 2016 , 2018 ), the antioxidant effects of L-THE in foods are still relatively limited and unexplored. To the best of our knowledge, only two studies have reported the antioxidant activity of food products after the addition of L-THE (Kim et al 2021 ; Xue et al 2022 ). In a study by Kim et al ( 2021 ), L-THE (extract) was used for the production of green tea jellies (a traditional dessert in several Asian cultures) using different types of jellying agents.…”

Section: Resultsmentioning

confidence: 99%

“…Unfortunately, the authors did not provide any detailed potential mechanisms of action that show how the addition of L-THE may exhibit antioxidant activity. Furthermore, a study by Xue et al ( 2022 ) investigated the use of L-THE on improvements in emulsification stability and antioxidant capacity of diacylglycerol (commonly used as a fat substitute). The findings of this study proposed that L-THE can bind to the β-lactoglobulin (globular protein and major whey protein in milk).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, antioxidant and sensory properties of Mango Sorbet containing L-theanine as a potential functional food product

et al. 2022

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The non-proteinous amino acid L-theanine (L-THE) is associated with a range of health benefits including improvements in immune function, cardiovascular outcomes and cognition. The aims of this study were to develop a food product (mango sorbet; ms-L-THE) containing physiologically relevant doses of L-THE (0.2/100 g w/w) and determine its antioxidant, physicochemical and sensory properties in comparison to a mango sorbet without L-THE (ms). Total phenolic and flavanol content, and antioxidant analysis (DPPH, FRAP and ABTS) were determined spectrophotometrically. Both products were also evaluated for acceptability and likeability in healthy participants using the 9-point hedonic scale. Any differences that could be caused by the addition of L-THE were examined using the triangle test. Results indicated no significant differences between ms-L-THE and ms in taste of the products (p > 0.05), and the ms-L-THE was well received and accepted as a potential commercial product. Findings of the DPPH assay indicated significant difference between the two products (p < 0.05). In conclusion, we have successfully created a mango sorbet that contains a potentially physiologically relevant concentration of L-THE with antioxidant properties that could be used as a novel method of L-THE delivery to clinical and healthy populations.

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“…Recent studies have also demonstrated that L-Th has food processing-enhancing effects. It can stabilize diacylglycerol emulsions and improve the antioxidant capacity of β-lactoglobulin [29]. In a dough system, L-Th promotes the formation of disulfide bonds and the beta-sheet structures of gluten, improving dough ductility [30].…”

Section: Introductionmentioning

confidence: 99%

L-Theanine Improves the Gelation of Ginkgo Seed Proteins at Different pH Levels

Zhang,

Ge,

Zhao

et al. 2024

Gels

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L-theanine (L-Th), a non-protein amino acid naturally found in teas and certain plant leaves, has garnered considerable attention due to its health benefits and potential to modify proteins such as ginkgo seed proteins, which have poor gelling properties, thereby expanding their applications in the food industry. The objective of this study was to investigate the impact of varying concentrations of L-Th (0.0%, 0.5%, 1.0%, and 2.0%) on the gelling properties of ginkgo seed protein isolate (GSPI) at various pH levels (5.0, 6.0, and 7.0). The GSPI gels exhibited the highest strength at a pH of 5.0 (132.1 ± 5.6 g), followed by a pH of 6.0 (95.9 ± 3.9 g), while a weak gel was formed at a pH of 7.0 (29.5 ± 0.2 g). The incorporation of L-Th increased the hardness (58.5–231.6%) and springiness (3.0–9.5%) of the GSPI gels at a pH of 7.0 in a concentration-dependent manner. However, L-Th did not enhance the gel strength or water holding capacity at a pH of 5.0. The rheological characteristics of the GSPI sols were found to be closely related to the textural properties of L-Th-incorporated gels. To understand the underlying mechanism of L-Th’s effects, the physicochemical properties of the sols were analyzed. Specifically, L-Th promoted GSPI solubilization (up to 7.3%), reduced their hydrophobicity (up to 16.2%), reduced the particle size (up to 40.9%), and increased the ζ potential (up to 21%) of the sols. Overall, our findings suggest that L-Th holds promise as a functional ingredient for improving gel products.

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l-Theanine improves emulsification stability and antioxidant capacity of diacylglycerol by hydrophobic binding β-lactoglobulin as emulsion surface stabilizer

Cited by 14 publications

References 39 publications

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

Physicochemical, antioxidant and sensory properties of Mango Sorbet containing L-theanine as a potential functional food product

L-Theanine Improves the Gelation of Ginkgo Seed Proteins at Different pH Levels

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