Whey protein isolate conjugated with xylo-oligosaccharides via maillard reaction: Characterization, antioxidant capacity, and application for lycopene microencapsulation

Jia, Chengsheng; Cao, Dandan; Ji, Suping; Wei, Lin; Zhang, Xiaoming; Muhoza, Bertrand

doi:10.1016/j.lwt.2019.108837

Cited by 98 publications

(55 citation statements)

References 48 publications

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“…In the last decade, the Maillard reaction—a non-enzymatic chemical reaction between a carbonyl compound (usually a reducing sugar) and protein amino groups—has been reported to remarkably improve the techno-functional properties of proteins and even endows them with novel functionality. The Maillard reaction (MR) leads to the formation of protein-sugar conjugates with the enhanced emulsifying ability [ 12 ], solubility, antibacterial, antioxidant properties [ 13 , 14 ], and even alleviates the allergenicity of proteins [ 15 – 17 ]. As reported by Medrano et al [ 18 ], glycation of β -lactoglobulin with glucose exhibited improved foaming stability, suggesting increased adsorption to the air/water interface.…”

Section: Introductionmentioning

confidence: 99%

“…The rate and degree of the MR are influenced by various factors such as temperature, time, relative humidity (RH), pH, and the molar ratio of the reactants, hence the nature of the products produced and their functional properties [ 24 ]. Recently, various scientific publications have studied the effect of heating temperature on the functional properties of conjugates generated from fructose-lysine and ribose-lysine [ 25 ], coconut sap [ 26 ], bovine serum albumin-glucose [ 15 ], and whey protein isolate with xylooligosaccharide [ 13 ] model systems. Guérard and Sumaya-Martinez [ 27 ] reported that the antiradical scavenging effect was improved by 75% when casein peptone and cod viscera hydrolysate were heated in the presence of glucose.…”

Section: Introductionmentioning

confidence: 99%

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Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties

Mshayisa

Wyk

2021

International Journal of Food Science

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The food industry is considering novel sources of proteins with enhanced functionalities to meet the increasing demand and population growth. Edible insect proteins have emerged as an alternative that is environmentally friendly and economically viable and thus could make a significant contribution to global food security. This study was aimed to establish the effect of conjugation via the Maillard reaction on the antioxidant and techno-functional properties of black soldier fly larvae protein concentrate. Reaction mixtures containing black soldier fly larvae protein concentrate and glucose (2 : 1 weight ratio) were wet-heated at 50, 70, and 90°C for 2, 4, 6, 8, and 10 h, respectively, with an initial pH of 9. The results showed that the browning indices of the black soldier fly larvae-glucose (BSFL-Glu) model system increased with an increase in reaction time and temperature, with conjugates formed at 90°C exhibiting the highest browning intensity at 420 nm. At 50°C, the DPPH-RS of the conjugates ranged from 15.47 to 32.37%. The ABTS+ radical scavenging activity of BSFL-Glu conjugates produced at 90°C exhibited significantly ( p < 0.05 ) higher scavenging activity as a function of reaction time. The foaming capacity of BSFL-Glu conjugates produced at 70°C showed a significant increase ( p < 0.05 ) as a function of reaction time. Principal component analysis was applied to browning and antioxidant indices. Component 1 of the score plot accounted for 89%, while component 2 accounted for 8% of the observed variability and allowed discrimination/differentiation of the samples based on the heating temperature. These findings provide a practical means to improve the functionality of novel edible insect proteins for food application.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties

Mshayisa

Wyk

2021

International Journal of Food Science

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“…In our study, similar values for microencapsulation efficiency of lycopene in both powders, with values of 41.06 ± 0.33% for P40 and 40.42 ± 0.59% for P45, respectively. Jia et al [ 14 ] encapsulated lycopene in whey protein isolate-xylo-oligosaccharide conjugates prepared by Maillard reaction, reporting significantly higher encapsulation efficiency and encapsulation of 94% and 86%, respectively, at specific conditions to prepare the conjugates of protein-oligosaccharide ratio of 1:2, heating time 3 h and pH 9.0. Jain et al [ 24 ] established maximum entrapment efficiencies (63.1 ± 3.6% for lycopene) at 1:2 of Gum tragacanth:casein and 0.75 wt% of total biopolymers concentration, by complex coacervation.…”

Section: Resultsmentioning

confidence: 99%

“…Precisely due to the high content of unsaturated bonds, responsible for the specific biological properties, isolated lycopene is prone to degradation, being sensitive to oxidants, light, and heat during storage and processing [ 12 ], especially in the presence of oxygen [ 13 ]. In addition, the application of lycopene in the food industry as an added-value ingredient is drastically limited, due to its characteristics of low solubility in an aqueous environment and low bioaccessibility [ 14 ]. Therefore, design strategies are needed to produce lycopene in a stable form, with improved solubility and bioaccessibility.…”

Section: Introductionmentioning

confidence: 99%

Supercritical CO2 Extraction and Microencapsulation of Lycopene-Enriched Oleoresins from Tomato Peels: Evidence on Antiproliferative and Cytocompatibility Activities

et al. 2021

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Tomato peels are used as a valuable material to extract lycopene-rich oleoresins by supercritical CO2 extraction. The extraction involves continuous circling of CO2 to the extractor after removing the solute in the separators, S40 and S45, where the solvent power of the CO2 is reduced by reducing pressure down to 20 MPa in S40 and 5 MPa in S45, respectively, leading to two extracts. Lycopene is found to be the major compound, representing 93% and 76% of the total carotenoids in S40 and S45 extracts, respectively. The two extracts are microencapsulated in whey protein concentrate and acacia gum by complex coacervation and freeze-drying, leading to corresponding P40 and P45 powders, with antioxidant activity of 8.57 ± 0.74 and 9.37 ± 0.48 mMol TEAC/g DW in P40 and P45, respectively. Different structural and morphological patterns are observed, with finer microparticles of 1–2 µm in P45. Both powders show dose and time-dependent antiproliferative activity. The half-maximal inhibitory concentration values are 100 µg/mL for P40 and 750 µg/mL for P45 sample, indicating a higher antiproliferative effect of P40 over P45 in HT-29 cell culture. The powders have an extended range of cytocompatibility, up to 1000 µg/mL, in L929 normal cells, stimulating the cell growth. Lycopene retention is tested, and values of 48% and 29% in P40 and P45 are found after 21 days at 25 °C, with the degradation rate in P45 significantly higher, due to the higher content of the surface lycopene, which favored its degradation.

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“…Moreover, XOS improves growth performance of livestock or poultry in breeding industry (2). Additionally, XOS can also be made into microcapsules to load drugs (3). With various functions, market demand for XOS has increased in recent years.…”

Section: Introductionmentioning

confidence: 99%

Biochemical Properties of an Alkaline Xylanase From Bacillus Agaradhaerens C9 and Its Application in Producing Xylo-oligosaccharides With High Degree of Polymerization From Wheat Bran

Liu¹,

Sun²,

Dong³

et al. 2021

Preprint

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A xylanase of Bacillus agaradhaerens C9 was heterologously expressed and was then investigated. The recombinant xylanase (rBaxyl11) showed maximal activity at 60°C and pH 8.0-9.0. Under optimal conditions, Kcat of rBaxyl11 for arabinoxylan and glucuronoxylan were 599 s-1 and 330 s-1, respectively. rBaxyl11 showed a good stability at pH ranging from 5.0 to 9.0, and retained 50% of activity after 6-hour incubation at 70°C. However, it was markedly inactivated by transition elements including Fe3+, Ni2+, Mn2+, Co2+, Zn2+, Cu2+ and Fe2+. rBaxyl11 generated xylo-oligosaccharides (XOS) whose degree of polymerization (DP) is greater than 3 when hydrolyzing arabinoxylan, while the DP of XOS ranged from 2 to 6 when acting on glucuronoxylan. Simultaneously producing xylanase and XOS by recombinant E. coli containing rBaxyl11 were then carried out. Results showed that the engineering E. coli generated xylanase and high-DP XOS extracellularly using wheat bran as substrate, and concentration of XOS reached 73 mg/g substrate after 12-hour fermentation. This study indicates the feasibility of producing XOS by a single-step fermentation approach with low cost using rBaxyl11.

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Whey protein isolate conjugated with xylo-oligosaccharides via maillard reaction: Characterization, antioxidant capacity, and application for lycopene microencapsulation

Cited by 98 publications

References 48 publications

Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties

Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties

Supercritical CO2 Extraction and Microencapsulation of Lycopene-Enriched Oleoresins from Tomato Peels: Evidence on Antiproliferative and Cytocompatibility Activities

Biochemical Properties of an Alkaline Xylanase From Bacillus Agaradhaerens C9 and Its Application in Producing Xylo-oligosaccharides With High Degree of Polymerization From Wheat Bran

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