Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates

Carbohydrate Polymers

Volumn 163, Issue , 2017, Pages 181-190

  Wang, Li ^a,b   Wu, Min ^a,b   Liu, Hua Min ^a  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

^b ZHENGZHOU UNIVERSITY   (China)

Author keywords

Emulsification; Maillard reaction; Soy hull hemicelluloses; Soy protein isolate

Indexed keywords

CELLULOSE; CHEMICAL REACTIONS; CHEMICAL STABILITY; EMULSIONS; GLYCOSYLATION; OILS AND FATS; PROTEINS;

EMULSIFICATION CAPACITIES; EMULSIFICATION PROPERTIES; MAILLARD REACTION; OIL-IN-WATER (O/W) EMULSION; PHARMACEUTICAL PRODUCTS; PHYSICOCHEMICAL PROPERTY; SOY HULL HEMICELLULOSES; SOY PROTEIN ISOLATES;

EMULSIFICATION;

HEMICELLULOSE; POLYSACCHARIDE; SOYBEAN PROTEIN;

CHEMISTRY; EMULSION; GLYCATION;

EMULSIONS; MAILLARD REACTION; POLYSACCHARIDES; SOYBEAN PROTEINS;

EID: 85010369558     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2017.01.069     Document Type: Article

References (44)

1. Akhtar, M., Dickinson, E., Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations. Colloids & Surfaces B Biointerfaces 31 (2003), 125–132.
2. Akhtar, M., Dickinson, E., Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic. Food Hydrocolloids 21 (2007), 607–616.
3. Ames, J.M., The maillard reaction. 1992, Springer, US.
4. Carpenter, J.F., Crowe, J.H., An infrared spectroscopic study of the interactions of carbohydrates with dried proteins. Biochemistry 28 (1989), 3916–3922.
5. Chevalier, F., Chobert, J.M., Dalgalarrondo, M., Haertlé, T., Characterization of the Maillard reaction products of β-lactoglobulin glucosylated in mild conditions. Journal of Food Biochemistry 25 (2001), 33–55.
6. Chiu, T.H., Chen, M.L., Chang, H.C., Comparisons of emulsifying properties of Maillard reaction products conjugated by green: red seaweeds and various commercial proteins. Food Hydrocolloids 23 (2009), 2270–2277.
7. Corzo-Martínez, M., Sánchez, C.C., Moreno, F.J., Patino, J.M.R., Villamiel, M., Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates. Food Hydrocolloids 27 (2012), 438–447.
8. Díaz, O., Candia, D., Cobos, Effects of ultraviolet radiation on properties of films from whey protein concentrate treated before or after film formation. Food Hydrocolloids 55 (2016), 189–199.
9. Das, S.N., Routray, M., Nayak, P.L., Spectral, thermal, and mechanical properties of furfural and formaldehyde cross-linked soy protein concentrate: A comparative study. Polymer-Plastics Technology and Engineering 47 (2008), 576–582.
10. Dickinson, E., Galazka, V.B., Emulsion stabilization by ionic and covalent complexes of β-lactoglobulin with polysaccharides. Food Hydrocolloids 5 (1991), 281–296.
11. Dickinson, E., Semenova, M.G., Emulsifying properties of covalent protein-dextran hybrids. Colloids & Surfaces 64 (1992), 299–310.
12. Diftis, N., Kiosseoglou, V., Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose. Food Chemistry 81 (2003), 1–6.
13. Diftis, N., Kiosseoglou, V., Stability against heat-induced aggregation of emulsions prepared with a dry-heated soy protein isolate–dextran mixture. Food Hydrocolloids 20 (2006), 787–792.
14. Ettoumi, Y.L., Chibane, M., Romero, A., Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength. LWT-Food Science and Technology 66 (2016), 260–266.
15. Farzi, M., Saffari, M.M., Emam-Djomeh, Z., Mohammadifar, M.A., Effect of ultrasonic treatment on the rheological properties and particle size of gum tragacanth dispersions from different species. International Journal of Food Science & Technology 46 (2011), 849–854.
16. Farzi, M., Emam-Djomeh, Z., Mohammadifar, M.A., A comparative study on the emulsifying properties of various species of gum tragacanth. International Journal of Biological Macromolecules 57 (2013), 76–82.
17. Gu, F.L., Jin, M.K., Abbas, S., Zhang, X.M., Xia, S.Q., Chen, Z.X., Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose. Food Chemistry 120 (2010), 505–511.
18. Guo, X., Xiong, Y.L., Characteristics and functional properties of buckwheat protein–sugar Schiff base complexes. Lebensmittel-Wissenschaft und-Technologie 51 (2013), 397–404.
19. Hui, Y., Xiao, L.W., Shan, G.G., Ming, T.C., Ai, M.J., Lai, L.S., Physical, antioxidant and structural characterization of blend films based on hsian-tsao gum (HG) and casein (CAS). Carbohydrate Polymers 134 (2015), 222–229.
20. Jiménez-Castaño, L., Villamiel, M., López-Fandiño, R., Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass. Food Hydrocolloids 21 (2007), 433–443.
21. Kasran, M., Cui, S.W., Goff, H.D., Emulsifying properties of soy whey protein isolate?fenugreek gum conjugates in oil-in-water emulsion model system. Food Hydrocolloids 30 (2013), 691–697.
22. Liu, H., Li, Q., Zhu, D., Li, J., Liu, J., Geng, P., et al. Effects of sucrose and urea on soy hull pectic polysaccharide gel induced by D-glucono-1,5-lactone. Carbohydrate Polymers 98 (2013), 542–545.
23. Liu, H., Li, C., Sun, X.S., Improved water resistance in undecylenic acid (UA)-modified soy protein isolate (SPI)-based adhesives. Industrial Crops & Products 74 (2015), 577–584.
24. Liu, H.M., Wang, F.Y., Liu, Y.L., Hot-compressed water extraction of polysaccharides from soy hulls. Food Chemistry 202 (2016), 104–109.
25. Ma, M.G., Ning, J., Zhu, J.F., Li, S.M., Feng, P., Sun, R.C., Isolation and characterization of hemicelluloses extracted by hydrothermal pretreatment. Bioresource Technology 114 (2012), 677–683.
26. Mohammadifar, M.A., Musavi, S.M., Kiumarsi, A., Williams, P.A., Solution properties of targacanthin (water-soluble part of gum tragacanth exudate from Astragalus gossypinus). International Journal of Biological Macromolecules 38 (2006), 31–39.
27. Muppalla, S.R., Sonavale, R., Chawla, S.P., Sharma, A., Functional properties of nisin-carbohydrate conjugates formed by radiation induced Maillard reaction. Radiation Physics & Chemistry 7 (1997), 1495–1503.
28. Oliver, C.M., Insight into the glycation of milk proteins: An ESI- and MALDI-MS perspective (review). Critical Reviews in Food Science & Nutrition 51 (2011), 410–431.
29. Pal, S., Mal, D., Singh, R.P., Cationic starch: An effective flocculating agent. Carbohydrate Polymers 59 (2005), 417–423.
30. Peng, F., Peng, P., Xu, F., Sun, R.C., Fractional purification and bioconversion of hemicelluloses. Biotechnology Advances 30 (2012), 879–903.
31. Qu, P., Huang, H., Wu, G., Sun, E., Chang, Z., Effects of hydrolysis degree of soy protein isolate on the structure and performance of hydrolyzed soy protein isolate/urea/formaldehyde copolymer resin. Journal of Applied Polymer Science 132 (2015), 41469–41476.
32. Rufian-Henares, J.A., Guerra-Hernández, E., Garcı́A-Villanova, B., Maillard reaction in enteral formula processing: Furosine, loss of o-hthaldialdehyde reactivity, and fluorescence. Food Research International 35 (2002), 527–533.
33. Schmidt, V., Giacomelli, C., Soldi, V., Thermal stability of films formed by soy protein isolate–sodium dodecyl sulfate. Polymer Degradation & Stability 87 (2005), 25–31.
34. Seo, S., Karboune, S., Yaylayan, V., L'Hocine, L., Glycation of lysozyme with galactose: galactooligosaccharides and potato galactan through the Maillard reaction and optimization of the production of prebiotic glycoproteins. Process Biochemistry 47 (2012), 297–304.
35. Shepherd, R., Robertson, A., Ofman, D., Dairy glycoconjugate emulsifiers: Casein–maltodextrins. Food Hydrocolloids 14 (2000), 281–286.
36. Soliman, A.A.A., El-Shinnawy, N.A., Mobarak, F., Thermal behaviour of starch and oxidized starch. Thermochimica Acta 296 (1997), 149–153.
37. Su, J.F., Yuan, X.Y., Huang, Z., Wang, X.Y., Lu, X.Z., Zhang, L.D., et al. Physicochemical properties of soy protein isolate/carboxymethyl cellulose blend films crosslinked by Maillard reactions: Color, transparency and heat-sealing ability. Materials Science & Engineering C 32 (2012), 40–46.
38. Sun, Y., Hayakawa, S., Puangmanee, S., Izumori, K., Chemical properties and antioxidative activity of glycated β-lactalbumin with a rare sugar, d-allose, by Maillard reaction. Food Chemistry 95 (2006), 509–517.
39. Teng, Z., Luo, Y., Wang, Q., Nanoparticles synthesized from soy protein: Preparation, characterization, and application for nutraceutical encapsulation. Journal of Agricultural & Food Chemistry 60 (2012), 2712–2720.
40. Wang, Q., Ismail, B., Erratum to Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey protein [Int. Dairy J. 25 (2012) 112–122]. International Dairy Journal 27 (2012), 112–122.
41. Wnorowski, A., Yaylayan, V.A., Monitoring carbonyl-amine reaction between pyruvic acid and alpha-amino alcohols by FTIR spectroscopy-a possible route to Amadori products. Journal of Agricultural & Food Chemistry 51 (2003), 6537–6543.
42. Xu, D., Wang, X., Jiang, J., Yuan, F., Gao, Y., Impact of whey protein-beet pectin conjugation on the physicochemical stability of β-carotene emulsions. Food Hydrocolloids 28 (2012), 258–266.
43. Yang, Y., Cui, S.W., Gong, J., Guo, Q., Wang, Q., Hua, Y., A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral. Food Hydrocolloids 48 (2015), 155–164.
44. Zafeiropoulos, N.E., Baillie, C.A., Matthews, F.L., A study of transcrystallinity and its effect on the interface in flax fibre reinforced composite materials. Composites Part A Applied Science & Manufacturing 32 (2001), 525–543.