Physicochemical Properties of Dry-Heated Peanut Protein Isolate Conjugated with Dextran or Gum Arabic

JAOCS, Journal of the American Oil Chemists' Society

Volumn 90, Issue 12, 2013, Pages 1801-1807

  Li, Chen ^a   Zhu, Bo ^a   Xue, Haoran ^a   Chen, Zhiyan ^a   Ding, Qiao ^a   Wang, Xingguo ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Dextran; Emulsifying properties; Glycation; Gum arabic; Peanut protein isolate; Protein solubility; Structural features

Indexed keywords

DEXTRAN; EMULSIFICATION; GLYCOSYLATION; OILSEEDS; PH; PHYSICOCHEMICAL PROPERTIES; PROTEINS; SOLUBILITY;

EMULSIFYING PROPERTY; GLYCATION; GUM ARABIC; PEANUT PROTEINS; PROTEIN SOLUBILITY; STRUCTURAL FEATURE;

STRUCTURAL PROPERTIES;

ACACIA SENEGAL; ARACHIS HYPOGAEA;

EID: 84892373685     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-013-2331-z     Document Type: Article

References (41)

1. Su G, Ren J, Yang B, Cui C, Zhao M (2011) Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases. Food Chem 126:1306-1311
2. Zhao G, Liu Y, Zhao M, Ren J, Yang B (2011) Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate. Food Chem 127:1438-1443
3. Wu H, Wang Q, Ma T, Ren J (2009) Comparative studies on the functional properties of various protein concentrate preparations of peanut protein. Food Res Int 42:343-348
4. Lawal OS, Adebowale KO, Adebowale YA (2007) Functional properties of native and chemically modified protein concentrates from bambarra groundnut. Food Res Int 40:1003-1011
5. Dong X, Zhao M, Yang B, Yang X, Shi J, Jiang Y (2011) Effect of high-pressure homogenization on the functional property of peanut protein. J Food Process Eng 34:2191-2204
6. Dong X, Zhao M, Shi J, Yang B, Li J, Luo D, Jiang G, Jiang Y (2011) Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins. Innov Food Sci Emerg 12:478-483
7. Hu X, Zhao M, Sun W, Zhao G, Ren J (2011) Effects of microfluidization treatment and transglutaminase cross-linking on physicochemical, functional, and conformational properties of peanut protein isolate. J Agr Food Chem 59:8886-8894
8. Jackson SP, Tjian R (1988) O-glycosylation of eukaryotic transcription factors: implications for mechanisms of transcriptional regulation. Cell 55(1):125-133
9. Liu J, Ru Q, Ding Y (2012) Glycation a promising method for food protein modification: physicochemical properties and structure, a review. Food Res Int 49:170-183
10. Kato A (2002) Industrial applications of maillard-type protein-polysaccharide conjugates. Food Sci Technol Res 8(3):193-199
11. Kato A, Mifuru R, Matsudomi N, Kobayashi K (1992) Functional casein-polysaccharides conjugates prepared by controlled dry heating. Biosci Biotechnol Biochem 56(4):567-571
12. Song Y, Babiker EE, Usui M, Saito A, Kato A (2002) Emulsifying properties and bactericidal action of chitosan-lysozyme conjugates. Food Res Int 35:459-466
13. Sun Y, Hayakawa S, Izumori K (2004) Modification of ovalbumin with a rare ketohexose through the Maillard reaction: effect on protein structure and gel properties. J Agr Food Chem 52:1293-1299
14. Liu Y, Zhao G, Zhao M, Ren J, Yang B (2012) Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction. Food Chem 131(3):901-906
15. Nakamura A, Sasaki F, Watanabe K, Ojima T, Ahn DH, Saeki H (2006) Changes in allergenicity and digestibility of squid tropomyosin during the Maillard reaction with ribose. J Agr Food Chem 54:9529-9534
16. Nakamur S, Suzuki Y, Ishikaw E, Yakushi T, Jing H, Miyamotoc T, Hashizumec K (2008) Reduction of in vitro allergenicity of buckwheat Fag e 1 through the Maillard-type glycosylation with polysaccharides. Food Chem 109(3):538-545
17. Yang ZH, Chen Li, Li YY, Wang ZH (2013) Effects of Maillard reaction on allergenicity of buckwheat allergen Fag t 3 during thermal processing. J Sci Food Agr 93(6):1510-1515
18. Jiménez-Castaño L, López-Fandiño R, Olano A, Villamiel M (2005) Study on β-lactoglobulin glycosylation with dextran: effect on solubility and heat stability. Food Chem 93:689-695
19. Diftis N, Kiosseoglou V (2006) Physicochemical properties of dry-heated soy protein isolate-dextran mixtures. Food Chem 96:228-233
20. Jiménez-Castaño L, Villamiel M, López-Fandiño R (2007) Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass. Food Hydrocoll 21:433-443
21. 2 and temperature. J Food Sci 67(1):120-125
22. Shepherd R, Robertson A, Ofman D (2000) Dairy glycoconjugate emulsifiers: casein-maltodextrins. Food Hydrocoll 14:281-286
23. Miralles B, Martínez-Rodríguez A, Santiago A, Van de Lagemaat J, Heras A (2007) The occurrence of a Maillard-type protein-polysaccharide reaction between β-lactoglobulin and chitosan. Food Chem 100:1071-1075
24. Chevalier F, Chobert JM, Popineau Y, Nicolas MG, Haertléa T (2001) Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar. Int Dairy J 11:145-152
25. Mu L, Zhao M, Yang B, Zhao H, Cui C, Zhao Q (2010) Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates. J Agr Food Chem 58:4494-4499
26. Alizadeh-Pasdar N, Li-Chan EC (2000) Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes. J Agr Food Chem 48:328-334
27. Lowry OH, Rosembroug HJ, Lewis A, Randall RJ (1951) Protein measurement with the Folin Phenol reagent. J Biol Chem 19:265-275
28. Pearce KN, Kinsella JE (1978) Emulsifying properties of proteins: evaluation of a turbidimetric technique. J Agr Food Chem 26(3):716-723
29. Islam AM, Phillips GO, Sljivo A, Snowden MJ, Williams PA (1997) A review of recent developments on the regulatory, structural and functional aspects of gum arabic. Food Hydrocoll 4(11):493-505
30. Schmitt C, Bovay C, Frossard P (2005) Kinetics of formation and functional properties of conjugates prepared by dry-state incubation of β-lactoglobulin/acacia gum electrostatic complexes. J Agr Food Chem 53:9089-9099
31. Chen L, Chen J, Ren J, Zhao M (2011) Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates. J Agr Food Chem 59:2600-2609
32. Hattori M, Nagasawa K, Ametani A, Kaminogawa S, Takahashi K (1994) Functional changes in β-lactoglobulin by conjugation with carboxymethyl dextran. J Agr Food Chem 42:2120-2125
33. Hayakawa S, Nakai S (1985) Relationships of hydrophobicity and net charge to the solubility of milk and soy proteins. J Food Sci 50:486-491
34. Hattori M, Ogino A, Nakai H, Takahashi K (1997) Functional improvement of β-lactoglobulin by conjugating with alginate lyase-lysate. J Agr Food Chem 45:703-708
35. Kobayashi K, Hirano A, Ohta A, Yoshida T, Takahashi K, Hattori M (2001) Reduced immunogenicity of β-lactoglobulin by conjugation with carboxymethyl dextran differing in molecular weight. J Agr Food Chem 49:823-831
36. Liu Y, Zhao G, Ren J, Zhao M, Yang B (2011) Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate. Innov Food Sci Emerg 12:375-380
37. Nakamura S, Kato A, Kobayashi K (1992) Bifunctional lysozyme- galactomannan conjugate having excellent emulsifying properties and bactericidal effect. J Agr Food Chem 40:735-739
38. Nagasawa K, Takahashi K, Hattori M (1996) Improved emulsifying properties of β-lactoglobulin by conjugating with carboxymethyl dextran. Food Hydrocoll 1(10):63-67
39. Diftis N, Kiosseoglou V (2003) Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose. Food Chem 81:1-6
40. Dickinson E (2009) Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocoll 23:1473-1482
41. Shu YW, Sahara S, Nakamura S, Kato A (1996) Effects of the length of polysaccharide chains on the functional properties of the Maillard-type lysozyme-polysaccharide conjugate. J Agr Food Chem 44:2544-2548