Formation of acid-precipitated soy protein-dextran conjugates by Maillard reaction in liquid systems

International Journal of Food Science and Technology

Volumn 45, Issue 12, 2010, Pages 2573-2580

  Qi, Jun Ru ^a   Liao, Jin Song ^b   Yin, Shou Wei ^a   Zhu, Jian Hua ^c   Yang, Xiao Quan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA NORMAL UNIVERSITY   (China)

^c Shaoguan College   (China)

Author keywords

Acid precipitated soy protein; Conjugates; Dextran; Functional properties; Liquid systems; Maillard reaction

Indexed keywords

CONJUGATES; FUNCTIONAL PROPERTIES; LIQUID SYSTEMS; MAILLARD REACTION; SOY PROTEIN;

CHEMICAL REACTIONS; ELECTROPHORESIS; EMULSIFICATION; ETHANOL; GELS; GLUCOSE; HEATING; LIQUIDS; PROTEINS; SODIUM;

DEXTRAN;

GLYCINE MAX;

EID: 78649620626     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02433.x     Document Type: Article

References (32)

1. Akhtar, M. & Dickinson, E. (2007). Whey protein-maltodextrin conjugates as emulsifying agents: an alternative to gum Arabic. Food Hydrocolloids, 21, 607-616.
2. Aoki, T., Hiidome, Y., Sugimoto, Y., Ibrahim, H.R. & Kato, Y. (2001). Modification of ovalbumin with oligogalacturonic acids through the Maillard reaction. Food Research International, 34, 127-132.
3. Babiker, E.E. & Kato, A. (1998). Improvement of the functional properties of sorghum protein by protein-polysaccharide and protein-protein complexes. Nahrung/Food, 42, 286-289.
4. Bainy, E.M., Tosh, S.M., Corredig, M., Woodrow, L. & Poysa, V. (2008). Protein subunit composition effects on thermal denaturation at different stages during the soy protein isolate processing and gelation profile of soy proteins isolates. Journal of American Oil Chemist Society, 85, 581-590.
5. Chevalier, F., Chobert, J.-M., Popineau, Y., Nicolas, M.G. & Haertle, T. (2001). Improvement of functional properties of β-Lg glycated through the Maillard-reaction is related to the nature of the sugar. International Dairy Journal, 11, 145-152.
6. Dickinson, E. & Galazka, V.B. (1991). Emulsion stabilization by ionic and covalent complexes of β-lactoglobulin with polysaccharides. Food Hydrocolloids, 5, 281-296.
7. Diftis, N. & Kiosseoglou, V. (2004). Competitive adsorption between a dry-heated soy protein-dextran mixture and surface-active materials in oil-in-water emulsions. Food Hydrocolloids, 18, 639-646.
8. Diftis, N. & Kiosseoglou, V. (2006). Physicochemical properties of dry-heated soy protein isolate-dextran mixtures. Food Chemistry, 96, 228-233.
9. Diftis, N.G., Biliaderis, C.G. & Kiosseoglou, V.D. (2005). Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate-dextran mixture. Food Hydrocolloids, 19, 1025-1031.
10. Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. & Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28, 350-356.
11. Einhorn-Stoll, U., Ulbrich, M., Sever, S. & Kunzek, H. (2005). Formation of milk protein-pectin conjugates with improved emulsifying properties by controlled dry heating. Food Hydrocolloids, 19, 329-340.
12. Handa, A. & Kuroda, N. (1999). Functional improvements in dried egg white through the Maillard-reaction. Journal of Agricultural and Food Chemistry, 47, 1845-1850.
13. Iwabuchi, S. & Yamauchi, F. (1987). Determination of glycinin and β-conglycinin in soy protein by immunological methods. Journal of Agricultural and Food Chemistry, 35, 200-205.
14. Kato, A. (2002). Industrial application of Maillard-type protein-polysaccharide conjugates. Food Science and Technology Research, 8, 193-199.
15. Kato, A., Murata, K. & Kobayashi, K. (1988). Preparation and characterization of ovalbumin-dextran conjugate having excellent emulsifying properties. Journal of Agricultural and Food Chemistry, 36, 421-425.
16. Kato, A., Sasaki, Y., Furuta, R. & Kobayashi, K. (1990). Functional protein-polysaccharide conjugate prepared by controlled dry-heating of ovalbumin-dextran mixture. Agricultural and Biology Chemistry, 54, 107-112.
17. Kato, Y., Aoki, T., Kato, N., Nakamura, R. & Matsuda, T. (1995). Modification of ovalbumin with glucose 6-phosphate by amino-carbonyl reaction. Improvement of protein heat stability and emulsifying activity. Journal of Agricultural and Food Chemistry, 43, 301-305.
18. Kato, A., Nakamura, S., Takasaki, H. & Maki, S. (1996). Novel functional properties of glycosylated lysozymes constructed by chemical and genetic modifications. In: Macromolecular Interactions in Food Technology (edited by N. Parris, A. Kato, L. Creamer & J. Pearce). Pp. 37-49. Washington, DC: American Chemical Society.
19. Keerati-u-rai, M. & Corredig, M. (2009). Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate. Food Hydrocolloids, 23, 2141-2148.
20. Kim, H.J., Choi, S.J., Shin, W.S. & Moon, T.W. (2003). Emulsifying properties of bovine serum albumin-galactomannan conjugates. Journal of Agricultural and Food Chemistry, 51, 1049-1056.
21. Kroh, L.W. & Schulz, A. (2001). News on the Maillard reaction of oligomeric carbohydrates: a survey. Nahrung/Food, 45, 160-163.
22. Laemmli, U.K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680-685.
23. Laura, J.C., Mar, V., Pedro, J.M.-A., Agustin, O. & Rosina, L.F. (2005). Effect of the dry-heating conditions on the glycosylation of β-lactoglobulin with dextran through the Maillard reaction. Food Hydrocolloids, 19, 831-837.
24. Malec, L.S., Pereyra, G.A.S., Naranjo, G.B. & Vigo, M.S. (2002). Influence of water activity and storage temperature on lysine availability of a milk like system. Food Research International, 35, 849-853.
25. Nagasawa, K., Takahashi, K. & Hattori, M. (1996). Improved emulsifying properties of b-lactoglobulin by conjugating with carboxymethyl dextran. Food Hydrocolloids, 10, 63-67.
26. Nakamura, S., Kato, A. & Kobayashi, K. (1991). New antimicrobial characteristics of lysozyme-dextran conjugate. Journal of Agricultural and Food Chemistry, 39, 647-650.
27. Pearce, K.N. & Kinsella, J.E. (1978). Emulsifying properties of proteins: evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry, 26, 716-723.
28. Qi, J.R., Yang, X.Q. & Liao, J.S. (2009). Improvement of functional properties of acid-precipitated soy protein by the attachment of dextran through Maillard reaction. International Journal of Food Science & Technology, 44, 2296-2302.
29. Song, Y., Babiker, E.E., Usui, M., Saito, A. & Kato, A. (2002). Emulsifying properties and bactericidal action of chitosan-lysozyme conjugates. Food Research International, 35, 459-466.
30. Warmbier, H.C., Schnickels, R.A. & Labuza, T.P. (1976). Effect of glycerol on nonenzymatic browning in a solid intermediate moisture model food system. Journal of Food Science, 41, 528-531.
31. Zacharius, R.M., Zell, T.E., Morrison, J.H. & Woodcock, J.J. (1969). Glycoprotein staining following electrophoresis on acrylamide gels. Analytical Biochemisty, 30, 148-152.
32. Zhu, D., Damodaran, S. & Lucey, J.A. (2008). Formation of whey protein isolate (WPI)-dextran conjugates in aqueous solutions. Journal of Agricultural and Food Chemistry, 56, 7113-7118.