Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel

Sun, Wei‐Zen; Yu, Shujuan; Yang, Xiao‐Quan; Wang, Jinmei; Zhang, Jinbo; Zhang, Ye; Zheng, Er-Li

doi:10.1016/j.foodres.2011.09.019

Cited by 107 publications

(63 citation statements)

References 36 publications

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“…The DG of the CPH‐NOCC conjugates after 48 hr determined by OPA was 53.3%, which shows that the free amino groups of the CPH decreased by a large margin under the condition of dry heat reaction. In Sun's study (Sun et al., ), the content of the free amino group was markedly decreased by around 35.9% in the whey protein isolate–dextran conjugate through the Maillard reaction applied with the dry heating means. These results show that the CPH could be easier to undergo the Maillard reaction than the whey protein isolate under dry heating conditions.…”

Section: Conclusion and Discussionmentioning

confidence: 99%

An Enhanced Stability Nanoparticle Preparation by Corn Protein Hydrolysate‐Carboxymethyl Chitosan Maillard Conjugates Loaded with Rutin

Han

Wang

Jiang

et al. 2019

Journal of Food Science

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Rutin‐loaded corn protein hydrolysate–carboxymethyl chitosan (CPH‐NOCC) Maillard conjugate nanoparticles (NPs) with superior stability under different NaCl concentrations (0–0.25 mol/L) and pH levels (7.0 to 3.0) were investigated. Results showed that the degree of glycosylation of 53.3%, browning index of 0.6, and SDS‐PAGE lane of CPH‐NOCC conjugates were obtained after dry heating for 48 hr (60 °C, 79% RH). The high encapsulation efficiency (EE, 97.8%–98.8%) and CPH‐NOCC‐rutin (98.8%) was significantly higher than CPH‐rutin (97.8%) and CPH/NOCC‐rutin (98.4%) NPs illustrated that hydrolysis was positive for zein encapsulation, and conjugation of NOCC to CPH increased the EE. Hairy carbohydrate protrusions on the surface of CPH‐NOCC‐rutin NPs produced a stronger steric effect and hampered the formation of salt bridges and the particle aggregation under CPH isoelectric point at pH 4.0. Therefore, the CPH‐NOCC conjugate NPs may be suitable carrier for hydrophobic bioactive substances in a board range of business foodstuffs.

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Section: Conclusion and Discussionmentioning

confidence: 99%

An Enhanced Stability Nanoparticle Preparation by Corn Protein Hydrolysate‐Carboxymethyl Chitosan Maillard Conjugates Loaded with Rutin

Han

Wang

Jiang

et al. 2019

Journal of Food Science

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show abstract

“…Browning intensity was measured by the absorbance at 420 nm and often used as an indicator of the Maillard reaction progress (Sun et al 2011), which symbolized an advanced stage of the Maillard reaction. Figure 2 shows the absorbance at 420 nm of SPI and SPI/ sugar MRPs with and without ultrasonic pretreatment.…”

Section: Browning Intensitymentioning

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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“…Maillard reactions, usually occurring in thermal process of foods, are considered to be a promising approach for protein modification (Akhtar & Dickinson, 2003;Sun et al, 2011). It has been well established that the covalent attachment of polysaccharide chains to proteins could lead to great improvements in functional properties of proteins, including solubility, thermal stability, emulsification ability and foaming property (Evans, Ratcliffe, & Williams, 2013;Liu, Zhao, Zhao, Ren, & Yang, 2012;Xu, Wang, Jiang, Yuan, & Gao, 2012).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates

Liu

Wang

et al. 2016

Food Chemistry

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Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel

Cited by 107 publications

References 36 publications

An Enhanced Stability Nanoparticle Preparation by Corn Protein Hydrolysate‐Carboxymethyl Chitosan Maillard Conjugates Loaded with Rutin

An Enhanced Stability Nanoparticle Preparation by Corn Protein Hydrolysate‐Carboxymethyl Chitosan Maillard Conjugates Loaded with Rutin

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

Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates

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