Impact of dextran conjugation on physicochemical and gelling properties of sweet potato protein through Maillard reaction

被引:11
作者
Arogundade, Lawrence A. [1 ,2 ,3 ]
Mu, Tai-Hua [1 ,2 ]
Zhang, Miao [1 ,2 ]
Khan, Nasir M. [1 ,2 ,4 ]
机构
[1] Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China
[2] Minist Agr & Rural Affairs, Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China
[3] Fed Univ Agr, Chem Dept, Coll Phys Sci, Alabata 110109, Abeokuta Ogun S, Nigeria
[4] Shaheed Benazir Bhutto Univ, Dept Chem, Dir 18000, Pakistan
基金
对外科技合作项目(国际科技项目);
关键词
Dextran; gel; Maillard reaction conjugates; mechanical properties; secondary structure; sweet potato protein; FUNCTIONAL-PROPERTIES; BETA-LACTOGLOBULIN; RHEOLOGICAL PROPERTIES; ISOLATE; DIGESTIBILITY; CAROTENE; PRODUCTS; RELEASE; GLUCOSE; MILK;
D O I
10.1111/ijfs.14787
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Covalently linked sweet potato protein (SPP)-dextran conjugates were produced through Maillard reaction, and the effects of this conjugation on physicochemical and gelling properties of SPP were studied. Formation of SPP-dextran-conjugated product was confirmed with increase in browning intensity and molecular weight, with concomitant reduction in free amino group content of the protein. Dry-heating period of 0, 1, 3, 5 and 7 days gave rise to 0%, 12.8%, 19.0%, 25.2% and 22.8% degree of conjugation (DC), respectively. High molecular weight protein polymer with polydispersed band above 50 kDa was formed. FTIR spectroscopic analysis showed that the C-O (amide I) and C-N (amide II) stretching bands were modified by the Maillard reaction. Conjugation of SPP with dextran reduced its denaturation temperature. SPP-dextran conjugate gels' network structures were sustained by both physical interactions and covalent bonds. SPP-dextran conjugates' gels had significantly improved hardness and resilience in comparison with the unmodified SPP (P< 0.05).
引用
收藏
页码:1661 / 1670
页数:10
相关论文
共 37 条
[1]   Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate [J].
Arogundade, Lawrence A. ;
Mu, Tai-Hua ;
Akinhanmi, Temilade F. .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 69 :400-408
[2]   Nutrition, gelation rheology and gel microstructure of isoelectric and ultrafiltered/diafiltered African yam bean (Sphenostylis stenocarpa) protein isolates [J].
Arogundade, Lawrence A. ;
Mu, Tai-Hua ;
Deng, Fu-Ming ;
Abegunde, Oluwaseyi K. ;
Sun, Min-Jie .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 59 (02) :1018-1024
[3]   Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure [J].
Arogundade, Lawrence A. ;
Mu, Tai-Hua ;
Anon, Maria C. .
FOOD RESEARCH INTERNATIONAL, 2012, 49 (01) :216-225
[4]   Physicochemical properties and microstructure of soy protein hydrogels co-induced by Maillard type cross-linking and salts [J].
Caillard, R. ;
Remondetto, G. E. ;
Subirade, M. .
FOOD RESEARCH INTERNATIONAL, 2009, 42 (01) :98-106
[5]   SPECTROPHOTOMETRIC ASSAY USING ORTHO-PHTHALDIALDEHYDE FOR DETERMINATION OF PROTEOLYSIS IN MILK AND ISOLATED MILK-PROTEINS [J].
CHURCH, FC ;
SWAISGOOD, HE ;
PORTER, DH ;
CATIGNANI, GL .
JOURNAL OF DAIRY SCIENCE, 1983, 66 (06) :1219-1227
[6]   Rheological characterization of a gel formed during extensive enzymatic hydrolysis [J].
Doucet, D ;
Gauthier, SF ;
Foegeding, EA .
JOURNAL OF FOOD SCIENCE, 2001, 66 (05) :711-715
[7]   DYNAMIC RHEOLOGICAL MEASUREMENTS ON HEAT-INDUCED MYOSIN GELS - AN EVALUATION OF THE METHODS SUITABILITY FOR THE FILAMENTOUS GELS [J].
EGELANDSDAL, B ;
FRETHEIM, K ;
HARBITZ, O .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1986, 37 (09) :944-954
[8]   Stability and release properties of double-emulsions stabilised by caseinate-dextran conjugates [J].
Fechner, Anita ;
Knoth, Annett ;
Scherze, Inta ;
Muschiolik, Gerald .
FOOD HYDROCOLLOIDS, 2007, 21 (5-6) :943-952
[9]   Improved bioavailability of curcumin in ovalbumin-dextran nanogels prepared by Maillard reaction [J].
Feng, Jin ;
Wu, Shanshan ;
Wang, Hua ;
Liu, Songbai .
JOURNAL OF FUNCTIONAL FOODS, 2016, 27 :55-68
[10]  
Horax R, 2004, J FOOD SCI, V69, pC114