Effects of cornstarch on the gel properties of black bean protein isolate

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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The Effect of (−)-Epigallocatechin-3-Gallate Non-Covalent Interaction with the Glycosylated Protein on the Emulsion Property

Polymers ◽

10.3390/polym11101688 ◽

2019 ◽

Vol 11 (10) ◽

pp. 1688 ◽

Cited By ~ 4

Author(s):

Feng ◽

Jin ◽

Gao ◽

Zhu ◽

Zhao ◽

...

Keyword(s):

Protein Conformation ◽

Protein Isolate ◽

Absolute Value ◽

Covalent Interaction ◽

Black Bean ◽

Disordered Protein ◽

Oil In Water ◽

Emulsification Property ◽

The Mean ◽

Bean Protein

The effect of (−)-epigallocatechin-3-gallate (EGCG) on protein structure and emulsion properties of glycosylated black bean protein isolate (BBPI-G) were studied and compared to native black bean protein isolate (BBPI). The binding affinity of BBPI and BBPI-G with EGCG belonged to non-covalent interaction, which was determined by fluorescence quenching. EGCG attachment caused more disordered protein conformation, leading to a higher emulsification property. Among the different EGCG concentrations (0.10, 0.25, 0.50 mg/mL), the result revealed that the highest level of the emulsification property was obtained with 0.25 mg/mL EGCG. Therefore, the BBPI-EGCG and BBPI-G-EGCG prepared by 0.25 mg/mL EGCG were selected to fabricate oil-in-water (O/W) emulsions. After the addition of EGCG, the mean particle size of emulsions decreased with the increasing absolute value of zeta-potential, and more compact interfacial film was formed due to the higher percentage of interfacial protein adsorption (AP%). Meanwhile, EGCG also significantly reduced the lipid oxidation of emulsions.

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Effect of glucose glycosylation following limited enzymatic hydrolysis on functional and conformational properties of black bean protein isolate

European Food Research and Technology ◽

10.1007/s00217-018-3032-5 ◽

2018 ◽

Vol 244 (6) ◽

pp. 1111-1120 ◽

Cited By ~ 5

Author(s):

Jing Xu ◽

Dong Han ◽

Zijing Chen ◽

Meng Li ◽

Hua Jin

Keyword(s):

Enzymatic Hydrolysis ◽

Protein Isolate ◽

Black Bean ◽

Conformational Properties ◽

Effect Of Glucose ◽

Bean Protein

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Effect of carbohydrate type on the structural and functional properties of Maillard‐reacted black bean protein

Journal of Food Science ◽

10.1111/1750-3841.15992 ◽

2021 ◽

Author(s):

Lu Han ◽

Shijiao Zhou ◽

Xiaoying Zhang ◽

Keyang Lu ◽

Baokun Qi ◽

...

Keyword(s):

Functional Properties ◽

Black Bean ◽

Structural And Functional Properties ◽

Bean Protein

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Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase

Food Science & Nutrition ◽

10.1002/fsn3.2706 ◽

2022 ◽

Author(s):

Zhanrui Huang ◽

Jing Sun ◽

Liangzhong Zhao ◽

Wanying He ◽

Teyuan Liu ◽

...

Keyword(s):

Soybean Protein ◽

Intermolecular Forces ◽

Protein Isolate ◽

Microstructural Characteristics ◽

Gel Properties ◽

Soybean Protein Isolate

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Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate

Foods ◽

10.3390/foods11020202 ◽

2022 ◽

Vol 11 (2) ◽

pp. 202

Author(s):

Saqib Gulzar ◽

Krisana Nilsuwan ◽

Navaneethan Raju ◽

Soottawat Benjakul

Keyword(s):

Fatty Acids ◽

Sodium Alginate ◽

Mung Bean ◽

Seed Oil ◽

Protein Isolate ◽

Tea Seed Oil ◽

Whole Wheat ◽

Wide Range ◽

Shrimp Oil ◽

Bean Protein

Shrimp oil (SO) rich in n-3 fatty acids and astaxanthin, mixed with antioxidant-rich tea seed oil (TSO), was microencapsulated using mung bean protein isolate and sodium alginate and fortified into whole wheat crackers. SO and TSO mixed in equal proportions were emulsified in a solution containing mung bean protein isolate (MBPI) and sodium alginate (SA) at varied ratios. The emulsions were spray-dried to entrap SO-TSO in MBPI-SA microcapsules. MBPI-SA microcapsules loaded with SO-TSO showed low to moderately high encapsulation efficiencies (EE) of 32.26–72.09% and had a fair flowability index. Two selected microcapsules with high EE possessed the particle sizes of 1.592 and 1.796 µm with moderate PDI of 0.372 and 0.403, respectively. Zeta potential values were −54.81 mV and −53.41 mV. Scanning electron microscopic (SEM) images indicated that microcapsules were spherical in shape with some shrinkage on the surface and aggregation took place to some extent. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analyses of samples empirically validated the presence of SO-TSO in the microcapsules. Encapsulated SO-TSO showed superior oxidative stability and retention of polyunsaturated fatty acids (PUFAs) to unencapsulated counterparts during storage of 6 weeks. When SO-TSO microcapsules were fortified in whole wheat crackers at varying levels (0–10%), the crackers showed sensorial acceptability with no perceivable fishy odor. Thus, microencapsulation of SO-TSO using MBPI-SA as wall materials could be used as an alternative carrier system, in which microcapsules loaded with PUFAs could be fortified in a wide range of foods.

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Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization

Food and Bioproducts Processing ◽

10.1016/j.fbp.2020.10.016 ◽

2021 ◽

Vol 125 ◽

pp. 68-78

Author(s):

Li Zheng ◽

Mingyu He ◽

Xuena Zhang ◽

Joe M. Regenstein ◽

Zhongjiang Wang ◽

...

Keyword(s):

High Pressure ◽

Spray Drying ◽

Soy Protein ◽

Structural Characteristics ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Gel Properties ◽

Salt Ions ◽

Dynamic High Pressure

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Correction: Black bean protein concentrate ameliorates hepatic steatosis by decreasing lipogenesis and increasing fatty acid oxidation in rats fed a high fat-sucrose diet

Food & Function ◽

10.1039/d0fo90059a ◽

2021 ◽

Author(s):

Irma Hernandez-Velazquez ◽

Monica Sanchez-Tapia ◽

Guillermo Ordaz-Nava ◽

Nimbe Torres ◽

Armando R. Tovar ◽

...

Keyword(s):

Fatty Acid ◽

Hepatic Steatosis ◽

Fatty Acid Oxidation ◽

Acid Oxidation ◽

Protein Concentrate ◽

High Fat ◽

Black Bean ◽

Sucrose Diet ◽

Bean Protein

Correction for ‘Black bean protein concentrate ameliorates hepatic steatosis by decreasing lipogenesis and increasing fatty acid oxidation in rats fed a high fat-sucrose diet’ by Irma Hernandez-Velazquez et al., Food Funct., 2020, DOI: 10.1039/d0fo02258f.

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