Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions

Abstract This research focuses on the use of protein-polyphenol complex and protein-polyphenol: polysaccharide complexes to prepare oleogels through an emulsion-templated approach. Electrolysis soy protein isolate (ESPI) could be effectively adsorbed on the surface of a single-layer emulsion to increase the particle size. The order of the negative charges of the emulsion after adding polysaccharides was xanthan gum (XG)> pectin> carboxymethyl cellulose (CMC). Rheological behavior showed that the stability of the double-layer emulsions increased, and the viscoelasticity increased around one order of magnitude with the addition of polysaccharides. The oil binding capacity (OBC) of the oleogel prepared by adding polysaccharides increased to more than 97%. The peroxide value (PV) and anisidine value (AV) of XG oleogel were the minimum values in all samples. The AV and POV were within the regulatory limits of China after storage for 21 days. This provides a reference to design of ESPI-based oleogel for different applications.

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Novel Antioxidative Wall Materials for Lactobacillus casei Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.1c02907 ◽

2021 ◽

Author(s):

Shu-Rui Zhong ◽

Meng-Fan Li ◽

Zhi-Hua Zhang ◽

Min-Hua Zong ◽

Xiao-Ling Wu ◽

...

Keyword(s):

Maillard Reaction ◽

Soy Protein ◽

Lactobacillus Casei ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Wall Materials ◽

Prebiotic Oligosaccharides

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Effect of high‐pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein‐prepared oil‐in‐water emulsions

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.10433 ◽

2020 ◽

Vol 100 (10) ◽

pp. 3910-3919

Author(s):

Haining Guan ◽

Xiaoqin Diao ◽

Danyi Liu ◽

Jianchun Han ◽

Baohua Kong ◽

...

Keyword(s):

High Pressure ◽

Oxidative Stability ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Myofibrillar Protein ◽

High Pressure Processing ◽

Enzymatic Hydrolysates ◽

Oil In Water

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Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction

Foods ◽

10.3390/foods9020143 ◽

2020 ◽

Vol 9 (2) ◽

pp. 143 ◽

Cited By ~ 3

Author(s):

Tolulope Joshua Ashaolu ◽

Guohua Zhao

Keyword(s):

Maillard Reaction ◽

Soy Protein ◽

Dietary Fibre ◽

Activity Index ◽

Soy Protein Isolate ◽

Stability Index ◽

Amino Acid Profile ◽

Protein Isolate ◽

Interfacial Behaviour ◽

Droplet Sizes

Okara is underutilized despite its numerous values explorable in food products. In this study, okara dietary fibre (ODF) was micronized and decorated with soy protein isolate (SPI) through a Maillard reaction by dry heating at 60 °C. The resulting ODF-SPI conjugates were thermally stable, hydrophilic rather than hydrophobic, and exhibited excellent Pickering emulsion stabilization potentials as indicated in their interfacial behaviour, microstructure, droplet sizes, emulsifying activity index (EAI) and emulsion stability index (ESI). In addition, the conjugates’ structure–function relationships, amino acid profile, and emulsifying potentials are indicative of being employed in the formulation of emulsion-based foods or non-edible products.

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