Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction

2019 ◽  
Vol 87 ◽  
pp. 459-469 ◽  
Author(s):  
Lei Zhong ◽  
Ning Ma ◽  
Yiliang Wu ◽  
Liyan Zhao ◽  
Gaoxing Ma ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Pleurotus Ostreatus ◽  
Protein Isolate ◽  
Functional Evaluation

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

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 143 ◽  
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.

Gastrointestinal fate and antioxidation of β-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus β-glucan conjugate

2019 ◽  
Vol 221 ◽  
pp. 10-20 ◽  
Author(s):  
Lei Zhong ◽  
Ning Ma ◽  
Yiliang Wu ◽  
Liyan Zhao ◽  
Gaoxing Ma ◽  
...  
Keyword(s):  
Pleurotus Ostreatus ◽  
Protein Isolate ◽  
Β Carotene

scholarly journals Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment

Polymers ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 848 ◽  
Author(s):  
Hua Jin ◽  
Qingshan Zhao ◽  
Haiying Feng ◽  
Yuxin Wang ◽  
Jubing Wang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Maillard Reaction ◽  
Bathochromic Shift ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Black Bean ◽  
Secondary Structure Analysis ◽  
Emulsification Property ◽  
Ultrasound Pretreatment ◽  
Bean Protein

The conjugates of black bean protein isolate (BBPI) and glucose (G) were prepared via the wet heating Maillard reaction with ultrasound pretreatment. The physicochemical properties of UBBPI-G conjugates prepared by ultrasound pretreatment Maillard reaction had been compared with classical Maillard reaction (BBPI-G). The reaction rate between BBPI and glucose was speeded up by ultrasound pretreatment. A degree of glycation (DG) of 20.49 was achieved by 2 h treatment for UBBPI-G, whereas 5 h was required using the classical heating. SDS-PAGE patterns revealed that the BBPI-G conjugates with higher molecular weight were formed after glycosylation. The results of secondary structure analysis suggested that the α-helix and β-sheet content of UBBPI-G were lower than that of BBPI-G. In addition, UBBPI-G conjugates had exhibited bathochromic shift compared with BBPI by fluorescence spectroscopy analysis. Finally, UBBPI-G achieved higher level of surface hydrophobicity, solubility, emulsification property and antioxidant activity than BBPI and BBPI-G (classical Maillard reaction).

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