Article
Engineering, Chemical
A. Paul, C. Gaiani, L. Cvetkovska, C. Paris, M. Alexander, C. Ray, G. Francius, S. EL-Kirat-Chatel, J. Burgain
Summary: Whey protein concentrate powders can undergo chemical and structural modifications when affected by certain storage conditions. This study evaluated the impact of storage temperature, duration, and heat load on protein modification in whey protein powders. The results showed that higher temperatures had a greater effect on protein modification, while duration and total heat load did not significantly impact protein changes. Lactose content was found to be important in powder browning, but additional browning during storage was independent of lactose content. Protein aggregates were formed by non-disulphide covalent bonds and contained both β-lactoglobulin and α-lactalbumin. Interestingly, despite structural changes, the rehydration properties of the powder were not affected.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Zhao Zhang, Wenchao Chen, Xin Zhou, Qianchun Deng, Xuyan Dong, Chen Yang, Fenghong Huang
Summary: The Maillard reaction products (MRPs) of whey protein and flaxseed gum prepared by ultrasonic assisted wet-heating have enhanced functional properties with higher grafting degree and expanded structures. These MRPs improve the water holding capacity, encapsulation efficiency, and stability of emulsion gels, leading to increased bioaccessibility of loaded astaxanthin. This highlights the potential of MRPs in enhancing protein functionality and serving as delivery carriers for bioactive compounds in the food industry.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agriculture, Multidisciplinary
Matias Miguel Alancay, Manuel Oscar Lobo, Norma Cristina Samman
Summary: Protein-pectin conjugates obtained through controlled Maillard reaction have been studied for their contribution to improving emulsifying and thermal properties of proteins. The results showed that the formation of conjugates enhanced the emulsifying properties and improved the thermal stability of whey protein concentrate (WPC).
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Nutrition & Dietetics
Gerlof P. Bosman, Sergio Oliveira, Peter J. Simons, Javier Sastre Torano, Govert W. Somsen, Leon M. J. Knippels, Rob Haselberg, Roland J. Pieters, Johan Garssen, Karen Knipping
Summary: This study identified lactosylation sites of BLG using CE-MS and found that lactosylated BLG significantly reduced antibody binding and degranulation of mast cells. These findings suggest that lactosylation may be a promising approach to decrease the allergenicity of cow's milk allergens.
Article
Food Science & Technology
Zhehui Jiang, Yunpeng Huangfu, Lu Jiang, Tianhao Wang, Yihong Bao, Wei Ma
Summary: This study investigated the effects of reaction time on the preparation and functional properties of Whey Protein-Carboxymethyl Cellulose (WPCMC) conjugates. The preparation of WP-CMC conjugates was carried out using wet heating in the Maillard reaction. The response degree was determined by variations in pH value, browning degree, and grafting. The conjugates showed improved emulsification performance, solubility, DPPH scavenging capacity, and iron-reducing power. Analytical techniques confirmed changes in molecular weight, hydrophobic structure, and functional groups. The optimal treatment time for WP-CMC was found to be 140 min.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sarizan Sabari, Norliza Julmohammad, Haque Akanda Md Jahurul, Patricia Matanjun, Noorakmar Ab. Wahab
Summary: The research used an in vitro infant digestive static model to investigate the digestibility of whey protein isolate-lactose (WPI-Lac). The results showed that WPI-Lac was completely digested after 5 minutes of gastric digestion, while WPI was not digested within 60 minutes. The beta-lactoglobulin of WPI-Lac was found to be similar to that of WPI at pH 3.0. After 60 minutes of duodenal digestion at pH 6.5, WPI-Lac was completely digested, and the alpha-lactalbumin of WPI decreased. The peptides identified were similar to 2 kilodalton (kDa) in conjugated protein, indicating a high level of protein degradation due to hydrolysis.
Article
Food Science & Technology
Yaochang Li, Lian Zhou, Haizhi Zhang, Gang Liu, Xinguang Qin
Summary: A glycosylated protein/procyanidin complex was prepared by self-assembly, and its properties were characterized. The optimal binding ratio of protein:PCs was found to be 1:1, and the solution pH was 6.0. The resulting complex exhibited excellent antioxidant and free radical-scavenging abilities, and improved oxidation resistance in emulsion, indicating its potential in the functional food industry.
Article
Food Science & Technology
Duanquan Lin, Le-Chang Sun, Yu-Lei Chen, Guang-Ming Liu, Song Miao, Min-Jie Cao
Summary: This paper provides an update on the current knowledge of peptide-based emulsifiers in the field of foods, including the surface behavior of surface-active peptides and peptide assemblies, factors affecting the stability of peptide-stabilized emulsions, and the potential applications of peptide-stabilized emulsions in the food industry.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Xiaofeng Ni, Yirong Jiang, Yinsheng Zhang, Ya Zhou, Yaju Zhao, Fangjie Guo, Haiyan Wang
Summary: Raman spectroscopy combined with lactose indexed screening (LIS) and support vector machine (SVM) was used to rapidly identify pasteurised milk and UHT milk, as well as detecting liquid milk adulteration in various forms. The final LIS-CARS-SVM model achieved 100% classification accuracy in the test set, demonstrating the potential for the rapid and accurate identification of pasteurised milk and UHT milk.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Engineering, Chemical
Zehan Hong, Nan Xiao, Lu Li, Yan Li, Xinan Xie
Summary: In this study, WPI-dextran conjugates were prepared via Maillard reaction to improve the functional properties of WPI. The grafting reaction destroyed intermolecular hydrogen bonds and affected the spatial structure of WPI, forming macromolecular colored substances. The glycosylation modification enhanced the electrostatic and spatial repulsion of WPI, resulting in improved stability of nanoemulsions.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Chemistry, Physical
Farzaneh Kouravand, Fakhri Shahidi, Arash Koocheki, Milad Fathi
Summary: The present study aimed to optimize the preparation conditions of whey protein isolate-basil seed gum (WPI-BSG) conjugates and investigate the stability of emulsions stabilized by WPI-BSG conjugate. The results showed that the best emulsifying properties of the conjugates were achieved at a weight ratio of 1:2 (WPI to BSG) and a reaction time of 2 hours. Moreover, the emulsions stabilized by WPI-BSG conjugates were found to be more stable than those stabilized by unheated WPI and WPI-BSG mixture.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Xinyu Meng, Huan Liu, Yongmei Xia, Xueyi Hu
Summary: In this study, a natural resource platform of polysaccharide-peptide conjugates was constructed through Maillard reaction, leading to conjugates with improved emulsifying ability and higher antioxidant capacity. These conjugates provided stable emulsion systems with effective encapsulation, protection, and controlled release of curcumin.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Xiaoying Zhang, Baokun Qi, Fengying Xie, Miao Hu, Yufan Sun, Lu Han, Liang Li, Shuang Zhang, Yang Li
Summary: At pH 2.0-8.0, the interaction between SPI and WPI at the interface resulted in unstable emulsions, while at pH 8.0-11.0, electrostatic repulsion between the proteins led to stable emulsions. This study provides insights for pH treatment selection of SPI-WPI composite emulsions with different stabilities and rheological behaviors, and potential applications for bioactive compound delivery systems.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Jingrong Cheng, Shuangwei Shen, Huaigu Yang, Daobang Tang, Xuping Wang, Yaosheng Lin, Xueming Liu
Summary: In this study, the impact of casein-caffeic acid-glucose ternary conjugate (CSC) on the physicochemical properties and bioaccessibility of astaxanthin-loaded emulsion was investigated and compared with a commonly used synthetic emulsifier, sodium caseinate (CSN). The results showed that CSC-stabilized emulsion had similar droplet characteristics to CSN-stabilized emulsion and exhibited better stability under different conditions. CSC-stabilized emulsion also showed higher astaxanthin protection and bioaccessibility compared with CSN. This study provides a platform for designing astaxanthin-fortified food or beverage systems with improved stability and targeted delivery.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Shuangwei Shen, Huaigu Yang, Xueming Liu, Daobang Tang, Jingrong Cheng
Summary: Two ternary conjugates were constructed using free radical grafting and glycosylation techniques, and their conformational and functional properties were investigated. The glycosylation and polyphenol modification induced structural and functional changes in the proteins. This study provides new insights into the potential applications of protein-polyphenol-carbohydrate ternary conjugates.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)