Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates

Journal of the Science of Food and Agriculture

Volumn 96, Issue 5, 2016, Pages 1532-1540

  Wang, Zhongjiang ^a   Han, Feifei ^a   Sui, Xiaonan ^a   Qi, Baokun ^a   Yang, Yong ^b   Zhang, Hui ^c   Wang, Rui ^a   Li, Yang ^a   Jiang, Lianzhou ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b QIQIHAR UNIVERSITY   (China)

^c High Technology Research and Development Center   (China)

Author keywords

Glucose; Mung bean protein isolates; Structural and physico chemical properties; Ultrasound treatment; Wet heating Maillard reaction

Indexed keywords

EMULSIFYING AGENT; GLUCOSE; PLANT PROTEIN;

CHEMICAL PHENOMENA; CHEMICAL STRUCTURE; CHEMISTRY; GLYCATION; GLYCOSYLATION; HEAT; SOLUBILITY; ULTRASOUND; VIGNA;

CHEMICAL PHENOMENA; EMULSIFYING AGENTS; GLUCOSE; GLYCOSYLATION; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MAILLARD REACTION; MOLECULAR STRUCTURE; PLANT PROTEINS; SOLUBILITY; ULTRASONICS; VIGNA;

EID: 84959452048     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7255     Document Type: Article

References (51)

1. Del Rosario RR and Flores DM, Functional properties of four types of mung bean flour. J Sci Food Agric 32:175-180 (1981).
2. Tachibana N, Wanezaki S, Nagata M, Motoyama T, Kohno M and Kitagawa S, Intake of mung bean protein isolate reduces plasma triglyceride level in rats. Functional Foods in Health and Disease 3:365-376 (2013).
3. Li G-H, Shi Y-H, Liu H and Le G-W, Antihypertensive effect of alcalase generated mung bean protein hydrolysates in spontaneously hypertensive rats. Eur Food Res Technol 222:733-736 (2006).
4. Adsule R, Kadam S, Salunkhe D and Luh B, Chemistry and technology of green gram (Vigna radiata [L.] Wilczek). Crit Rev Food Sci Nutr 25:73-105 (1986).
5. El Adawy T, Chemical, nutritional and functional properties of mung bean protein isolate and concentrate. Menofiya J Agric Res 21:657-672 (1996).
6. Fan T and Sosulski F, Dispersibility and isolation of proteins from legume flours. Can Inst Food Sci Technol J 7:256-259 (1974).
7. Thompson L, Hung L, Wang N, Rasper V and Gade H, Preparation of mung bean flour and its application in bread making. Can Inst Food Sci Technol J 9:1-5 (1976).
8. Mizrahi S, Berk Z and Cogan U, Use of isolated soybean proteins in bread. Cereal Chem 44:193 (1967).
9. Coffmann C and Garciaj V, Functional properties and amino acid content of a protein isolate from mung bean flour. Int J Food Sci Technol 12:473-484 (1977).
10. Sun Y, Hayakawa S and Izumori K, Modification of ovalbumin with a rare ketohexose through the Maillard reaction: effect on protein structure and gel properties. J Agric Food Chem 52:1293-1299 (2004).
11. Zhu D, Damodaran S and Lucey JA, Physicochemical and emulsifying properties of whey protein isolate (WPI)-dextran conjugates produced in aqueous solution. J Agric Food Chem 58:2988-2994 (2010).
12. Qi JR, Yang XQ and Liao JS, Improvement of functional properties of acid-precipitated soy protein by the attachment of dextran through Maillard reaction. Int J Food Sci Technol 44:2296-2302 (2009).
13. Jimenez-Castano L, Villamiel M and López-Fandiño R, Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass. Food Hydrocolloids 21:433-443 (2007).
14. Li Y, Lu F, Luo C, Chen Z, Mao J, Shoemaker C et al., Functional properties of the Maillard reaction products of rice protein with sugar. Food Chem 117:69-74 (2009).
15. Zhang B, Chi YJ and Li B, Effect of ultrasound treatment on the wet heating Maillard reaction between β-conglycinin and maltodextrin and on the emulsifying properties of conjugates. Eur Food Res Technol 238:129-138 (2014).
16. Chemat F and Khan MK, Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry 18:813-835 (2011).
17. Li C, Huang X, Peng Q, Shan Y, Xue F. Physicochemical properties of peanut protein isolate-glucomannan conjugates prepared by ultrasonic treatment. Ultrason Sonochem 21:1722-1727 (2014).
18. Mu L, Zhao M, Yang B, Zhao H, Cui C and Zhao Q, Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates. J Agric Food Chem 58:4494-4499 (2010).
19. Kudre TG, Benjakul S and Kishimura H, Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut. J Sci Food Agric 93:2429-2436 (2013).
20. Church FC, Swaisgood HE, Porter DH and Catignani GL, Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. J Dairy Sci 66:1219-1227 (1983).
21. Diftis N and Kiosseoglou V, Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose. Food Chem 81:1-6 (2003).
22. Lowry OH, Rosebrough NJ, Farr AL and Randall RJ, Protein measurement with the Folin phenol reagent. J Biol Chem 193:265-275 (1951).
23. Laemmli UK, Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680-685 (1970).
24. Xue F, Li C, Zhu X, Wang L and Pan S, Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction. Food Res Int 51:490-495 (2013).
25. Sreerama N, Venyaminov SY and Woody RW, Estimation of the number of α-helical and β-strand segments in proteins using circular dichroism spectroscopy. Protein Sci 8:370-380 (1999).
26. Laroque D, Inisan C, Berger C, Vouland É, Dufossé L and Guérard F, Kinetic study on the Maillard reaction. Consideration of sugar reactivity. Food Chem 111:1032-1042 (2008).
27. Zhuo XY, Qi JR, Yin SW, Yang XQ, Zhu JH and Huang LX, Formation of soy protein isolate-dextran conjugates by moderate Maillard reaction in macromolecular crowding conditions. J Sci Food Agric 93:316-323 (2013).
28. Chandrapala J, Zisu B, Palmer M, Kentish S and Ashokkumar M, Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate. Ultrason Sonochem 18:951-957 (2011).
29. Li Y, Zhong F, Ji W, Yokoyama W, Shoemaker CF, Zhu S et al., Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides. Food Hydrocolloids 30:53-60 (2013).
30. Liu Y, Zhao G, Zhao M, Ren J and Yang B, Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction. Food Chem 131:901-906 (2012).
31. Kasran M, Cui SW and Goff HD, Emulsifying properties of soy whey protein isolate-fenugreek gum conjugates in oil-in-water emulsion model system. Food Hydrocolloids 30:691-697 (2013).
32. Tian S, Chen J and Small DM, Enhancement of solubility and emulsifying properties of soy protein isolates by glucose conjugation. J Food Proc Preserv 35:80-95 (2011).
33. Tang C-H, Wang X-Y, Yang X-Q and Li L, Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties. J Food Eng 92:432-437 (2009).
34. Arzeni C, Martinez K, Zema P, Arias A, Perez O and Pilosof A, Comparative study of high intensity ultrasound effects on food proteins functionality. J Food Eng 108:463-472 (2012).
35. Chen L, Chen J, Ren J and Zhao M, Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates. J Agric Food Chem 59:2600-2609 (2011).
36. Puppo C, Chapleau N, Speroni F, de Lamballerie-Anton M, Michel F, Añón C et al., Physicochemical modifications of high-pressure-treated soybean protein isolates. J Agric Food Chem 52:1564-1571 (2004).
37. Zhang X, Qi J-R, Li K-K, Yin S-W, Wang J-M, Zhu J-H et al., Characterization of soy β-conglycinin-dextran conjugate prepared by Maillard reaction in crowded liquid system. Food Res Int 49:648-654 (2012).
38. Jiang L, Wang J, Li Y, Wang Z, Liang J, Wang R et al., Effects of ultrasound on the structure and physical properties of black bean protein isolates. Food Res Int 62:595-601 (2014).
39. Hu H, Li-Chan EC, Wan L, Tian M and Pan S, The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate. Food Hydrocolloids 32:303-311 (2013).
40. Hall GM, Methods of Testing Protein Functionality. Springer Science & Business Media, London, pp. 1-10 (1996).
41. Kato A, Preparation and functional properties of protein-polysaccharide conjugates, in Surface activity of proteins: Chemical and physicochemical modifications. ed. by Magdassi S, New York, pp. 115-129 (1996).
42. Arogundade LA, Eromosele CO, Eromosele IC, Ademuyiwa O, Etafo NO and A'Quadri OA, Effect of glycosylation via maillard reaction and acylation on African yam bean (Sphenostylis stenocarpa) protein functionality. Food Sci Biotechnol 22:951-960 (2013).
43. Hu H, Wu J, Li-Chan EC, Zhu L, Zhang F, Xu X et al., Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions. Food Hydrocolloids 30:647-655 (2013).
44. Soria AC and Villamiel M, Effect of ultrasound on the technological properties and bioactivity of food: A review. Trends Food Sci Technol 21:323-331 (2010).
45. Pallarès I, Vendrell J, Avilés FX and Ventura S, Amyloid fibril formation by a partially structured intermediate state of α-chymotrypsin. J Mol Biol 342:321-331 (2004).
46. Li C, Xue H, Chen Z, Ding Q and Wang X, Comparative studies on the physicochemical properties of peanut protein isolate-polysaccharide conjugates prepared by ultrasonic treatment or classical heating. Food Res Int 57:1-7 (2014).
47. Mendoza EMT, Adachi M, Bernardo AEN and Utsumi S, Mungbean [Vigna radiata (L.) Wilczek] globulins: Purification and characterization. J Agric Food Chem 49:1552-1558 (2001).
48. Bernardo AEN, Garcia RN, Adachi M, Angeles JGC, Kaga A, Ishimoto M et al., 8S globulin of mungbean [Vigna radiata (L.) Wilczek]: cloning and characterization of its cDNA isoforms, expression in Escherichia coli, purification, and crystallization of the major recombinant 8S isoform. J Agric Food Chem 52:2552-2560 (2004).
49. Diftis N and Kiosseoglou V, Physicochemical properties of dry-heated soy protein isolate-dextran mixtures. Food Chem 96:228-233 (2006).
50. Hattori M, Nagasawa K, Ametani A, Kaminogawa S and Takahashi K, Functional changes in. beta-lactoglobulin by conjugation with carboxymethyl dextran. J Agric Food Chem 42:2120-2125 (1994).
51. Wooster TJ and Augustin MA, Rheology of whey protein-dextran conjugate films at the air/water interface. Food Hydrocolloids 21:1072-1080 (2007).