Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

Abstract

Effect of ultrasound treatment on whey protein isolate (WPI)-gum Acacia (GA) conjugation via Maillard reaction was investigated. And the physicochemical properties of the conjugates obtained by ultrasound treatment were compared with those obtained by classical heating. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis, high-performance size exclusion chromatography and fourier transform infrared spectroscopy provided evidence on the formation of the Maillard type conjugation. Compared with classical heating, ultrasound treatment could accelerate the glycation reaction between WPI and GA. A degree of graft of 11.20 % was reached by classical heating for 48 h, whereas only 20 min was required by ultrasound treatment. Structural analyses suggested that the conjugates obtained by ultrasound treatment had less α-helix content, higher surface hydrophobicity and fluorescence intensity than those obtained by classical heating. Significantly lower level of browning intensity and significantly higher (p < 0.05) level of solubility (under alkaline conditions), thermal stability, emulsifying activity and emulsifying stability were observed for the conjugates obtained by ultrasound treatment as compared with those obtained by classical heating.

Time effect on structural and functional properties of whey protein isolate‐gum acacia conjugates prepared via Maillard reaction

“…The absorbance of WPI and conjugates at 420 nm was measured and used as an index to quantify the extent of the Maillard reaction, following Chen et al 's method . Briefly, sample solutions (2 mg mL −1 ) were diluted fivefold with 0.1% (w/v) sodium dodecyl sulfate, and the absorbance was recorded at 420 nm.…”

“…Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) was performed under denaturing conditions following the method described by Chen et al The stacking gel and separating gel were 5% and 12%, respectively. Sample solutions with a protein concentration of 2 mg mL −1 were incubated at 100 °C for 5 min with a fourfold volume of loading dye.…”

Use of Plant Proteins as Microencapsulating Agents of Bioactive Compounds Extracted from Annatto Seeds (Bixa orellana L.)

“…This structural modification allows the formation of new electrostatic and hydrophobic interactions, hydrogen bonding, and disulfide bonds between the denatured protein subunits. Glutaraldehyde is the most commonly used crosslinking agent to obtain stable microcapsules, and microcapsules with better mechanical properties employed proteins as the carrier material [28,29]. However, glutaraldehyde is a relatively toxic product, which limits its use in applications such as the food industry [19].…”

Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates

“…A solution of 5% (w/v) CLPH was pretreated by ultrasound with a 2.0-cm flat tip probe operating in a sequence of 2 s of sonication and 3 s of rest, which obtained the solution of SCLPH ( Zou et al., 2019a , Zou et al., 2019b ). A probe ultrasonic reactor (SCIENTZ-IID; Ningbo Xinzhi ultrasonic technology co., LTD, Zhejiang, China) working with a power of 200 W was used for 12 min ( Chen et al., 2019 ). Then, the mixture of hydrolysates and xylose was adjusted to a pH of 7.99 with NaOH (0.5 mol) and allowed to react at the optimal condition, which obtained CLPHM and SCLPHM, respectively.…”