دورية أكاديمية
Enhancing the foaming properties of brewer's spent grain protein by ultrasound treatment and glycation reaction.
| العنوان: | Enhancing the foaming properties of brewer's spent grain protein by ultrasound treatment and glycation reaction. |
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| المؤلفون: | Li Q; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. hfzhao@scut.edu.cn., Li W; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. hfzhao@scut.edu.cn., Li L; School of Biological Engineering, Sichuan University of Science & Engineering, Yibin 644000, China., Zong X; School of Biological Engineering, Sichuan University of Science & Engineering, Yibin 644000, China., Coldea TE; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca 400372, Romania., Yang H; College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China. zyjyhr@sina.com., Zhao H; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. hfzhao@scut.edu.cn. |
| المصدر: | Food & function [Food Funct] 2023 Mar 20; Vol. 14 (6), pp. 2781-2792. Date of Electronic Publication: 2023 Mar 20. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Royal Society of Chemistry Country of Publication: England NLM ID: 101549033 Publication Model: Electronic Cited Medium: Internet ISSN: 2042-650X (Electronic) Linking ISSN: 20426496 NLM ISO Abbreviation: Food Funct Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Cambridge : Royal Society of Chemistry |
| مواضيع طبية MeSH: | Maillard Reaction* , Grain Proteins*, Maltose ; Solubility |
| مستخلص: | The denaturation state and relatively poor solubility of brewer's spent grain protein (BSGP) have limited its industrial application. Ultrasound treatment and glycation reaction were applied to improve the structural and foaming properties of BSGP. The results showed that all ultrasound, glycation, and ultrasound-assisted glycation treatments increased the solubility and surface hydrophobicity of BSGP while decreasing its zeta potential, surface tension and particle size. Meanwhile, all these treatments resulted in a more disordered and flexible conformation of BSGP, as observed by CD spectroscopy and SEM. After grafting, the result of FTIR spectroscopy confirmed the covalent binding of -OH between maltose and BSGP. Ultrasound-assisted glycation treatment further improved the free SH and S-S content, which might be due to -OH oxidation, indicating that ultrasound promoted the glycation reaction. Furthermore, all these treatments significantly increased the foaming capacity (FC) and foam stability (FS) of BSGP. Notably, BSGP treated with ultrasound showed the best foaming properties, increasing the FC from 82.22% to 165.10% and the FS from 10.60% to 131.20%, respectively. In particular, the foam collapse rate of BSGP treated with ultrasound-assisted glycation was lower than that of ultrasound or traditional wet-heating glycation treatment. The enhanced hydrogen bonding ability and hydrophobic interaction between protein molecules caused by ultrasound and glycation might be responsible for the improved foaming properties of BSGP. Thus, ultrasound and glycation reactions were efficient methods for producing BSGP-maltose conjugates with superior foaming properties. |
| المشرفين على المادة: | 0 (Grain Proteins) 69-79-4 (Maltose) |
| تواريخ الأحداث: | Date Created: 20230302 Date Completed: 20230322 Latest Revision: 20230322 |
| رمز التحديث: | 20240628 |
| DOI: | 10.1039/d2fo03734c |
| PMID: | 36861319 |
| قاعدة البيانات: | MEDLINE |
| تدمد: | 2042-650X |
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| DOI: | 10.1039/d2fo03734c |