Improvement of functional properties of C/i/ore//a-inulin conjugates via Maillard reaction
美拉德反应改善c/i/ore/a-菊粉偶联物功能性质
Rabaila Riaz 1Ozan Tas 2Mecit Halil Oztop 2Muhammad Bilal Khan Niazi 3Hussnain Ahmed Janjua1
作者信息
- 1. Department of Microbiology and Biotechnology, Atta-ur-Rahman School of Applied Biosciences, National University of sciences and Technology, Sector H-12, Islamabad, Pakistan
- 2. Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey
- 3. School of Chemical and Materials Engineering, National University of Sciences and Technology, Sector H-12, Islamabad, Pakistan
- 折叠
摘要
蛋白质的功能对于蛋白质强化产品的配制是至关重要的，影响了来自可持续来源的蛋白质的使用。糖基化（美拉德褐变反应的初始步骤）是一种为改善蛋白质在食品基质中的功能而探索的突出改性技术。采用湿法糖化法将小球藻粉与菊粉偶联。它是一种快速、可扩展和简便的改善食品蛋白质功能的方法。在本研究中，对三种不同的小球藻与菊粉摩尔比(S 1:1，S3:1和S5:1)进行缀合。将各摩尔比的溶液在碱性状态(9.0 pH)下于90℃加热30分钟。采用OPA测定、褐变强度和FTIR光谱技术进行了表征。结果表明,C/;/ORE/A-菊粉比为1:1时,糖基化程度最高。糖基化程度对偶联物在酸性介质中的溶解度有显著影响(P<0.05)。与未改性的小球藻粉相比，小球藻粉的水化、吸湿性、结油性和乳化活性也显著提高（P<0.05）。摩尔比为1∶1的小球藻缀合物也显示出较高的抗氧化性能，表明糖基化在提高小球藻粉末清除自由基能力(1.25倍增加)和还原能力(2.24倍增加)方面发挥了作用。S1:1的总清除活性和总还原力分别为2.526×10~(-3)和1.872×10~(-3)mg mL~(-1)mg~(-1)(Trolox当量)。该结果提供了对糖基化偶联物不同功能的理解，有希望在食品和饮料工业中应用。
Abstract
Functionalities of proteins for the formulation of protein-fortified products are crucial, impacting the use of protein from sustainable sources such as algae. Glycation (the initial step of the Maillard browning reaction) is a standout modification technique explored to improve the functions of the protein in the food matrices. In this study, Chlorella powder was conjugated with inulin using a wet glycation method. It is a quick, scalable and easy method for improving the functionality of food proteins. In this study, conjugation was performed for three different Chlorella to inulin molar ratios (S 1:1, S3:1 and S5:1). The solution of each molar ratio was heated at 90℃ for 30 min under alkaline state (9.0 pH). Characterisation was conducted employing OPA assay, browning intensity and FTIR spectroscopy techniques. The results suggested glycation achieved the highest for the C/;/ore//a-inulin ratio of 1:1. Glycation extent influenced the solubility of this conjugate significantly (P < 0.05) under an acidic medium. Other functional properties including hydration, moisture uptake, oil-binding and emulsifying activity were also significantly (P < 0.05) enhanced compared to unmodified Chlorella powder. Chlorella conjugate with molar ratio 1:1 also displayed higher antioxidant properties suggesting glycation's role in improving Chlorella powder free radical scavenging capabilities (1.25-fold increase) and reducing power (2.24-fold increase). The total scavenging activity and total reducing power of S1: 1 were 2.526 × 10~(-3) and 1.872 × 10~(-3) mg mL~(-1) mg~(-1)(Trolox Eq.), respectively. The results provide an understanding of different functionalities for glycated conjugates promising utilisation in the food and beverage industry.
Key words
Chlorella-inulin conjugates, Chlorella glycoconjugates, emulsifying activity, glycation, inulin, Maillard reaction, TD-NMR relaxometry引用本文复制引用
出版年
2024
NETL
NSTL
Wiley