Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein

2019 ◽  
Vol 67 (36) ◽  
pp. 10195-10206 ◽  
Author(s):  
Fengchao Zha ◽  
Zhongyu Yang ◽  
Jiajia Rao ◽  
Bingcan Chen
Keyword(s):  
Maillard Reaction ◽  
Protein Hydrolysate ◽  
Gum Arabic ◽  
Plant Protein ◽  
Pea Protein ◽  
Flavor Profile

Effect of anchovy (Coilia mystus) protein hydrolysate and its Maillard reaction product on combating memory-impairment in mice

2016 ◽  
Vol 82 ◽  
pp. 112-120 ◽  
Author(s):  
Guowan Su ◽  
Tiantian Zhao ◽  
Yaqi Zhao ◽  
Dongxiao Sun-Waterhouse ◽  
Chaoying Qiu ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Memory Impairment ◽  
Protein Hydrolysate ◽  
Maillard Reaction Product ◽  
Coilia Mystus

Intragastric infusion of pea protein hydrolysate reduces food intake more than pea protein.

Appetite ◽  
2007 ◽  
Vol 49 (1) ◽  
pp. 295
Author(s):  
C.D. Häberer ◽  
K. Diepvens ◽  
N. Geary ◽  
W. Langhans
Keyword(s):  
Food Intake ◽  
Protein Hydrolysate ◽  
Pea Protein

scholarly journals Improvement of pea protein isolate powder properties by agglomeration in a fluidized bed: comparison between binder solutions

2018 ◽  
Author(s):  
Osvaldir Pereira Taranto ◽  
R. F. Nascimento ◽  
K Andreola ◽  
J. G. Rosa
Keyword(s):  
Fluidized Bed ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Free Flow ◽  
Pea Protein ◽  
Agglomeration Process ◽  
Powder Properties ◽  
Wetting Time ◽  
Binder Liquid ◽  
Pea Protein Isolate

This study aimed to compare the agglomeration process of pea protein isolate (PPI) using water and aqueous gum Arabic solution as binder liquids. Drying air temperature and binder flow rate were set at 75 °C and 3.1 mL/min, respectively. Moisture content, mean particle size, wetting time and flowability were analyzed. Using water as binder liquid, the responses were (4.0 ± 0.4)%, 316.13 ± 16.73 μm, 10 s and free flow, respectively. Aqueous gum Arabic solution provided (2.9 ± 0.5)%, 462.67 ± 51.23 μm, 3 s and free flow as responses. Gum Arabic solution showed to be a more promising binder.Keywords: Agglomeration; Pulsed fluidized bed; Pea protein isolate; Wetting time; Flowability

scholarly journals Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction

Biomolecules ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 721
Author(s):  
Liang ◽  
Chen ◽  
Yang ◽  
Lai ◽  
Yang ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Maillard Reaction ◽  
Gum Arabic ◽  
Coating Material ◽  
Model Systems ◽  
Simultaneous Increase ◽  
Maize Starch ◽  
Coating Materials ◽  
Normal Maize ◽  
High Amylose

Advanced glycation end products (AGEs), which are present in heat-processed foods, have been associated with several chronic diseases. Sodium chloride (NaCl) modulates the formation of furfurals and acrylamide in the Maillard reaction; however, the effects of NaCl on AGE formation are inconsistent. In this study, we investigated the effects of NaCl on pyrraline formation using glucose-lysine model systems. NaCl, especially at 0.50%, promoted Maillard browning and pyrraline formation, with a simultaneous increase in the 3-deoxyglucosone concentration. To reduce the rate of pyrraline formation, NaCl coated with different gums and starches were used. The results showed that NaCl encapsulation is an effective approach to mitigate pyrraline and 3-deoxyglucosone formation. The content of NaCl in the microparticles were 284 ± 12, 269 ± 6, 258 ± 8, 247 ± 10, 273 ± 16, and 288 ± 15 mg/g (coated with waxy maize starch, normal maize starch, HYLON VII high amylose maize starch, gelatinized resistant starch, xanthan gum, and gum arabic, respectively). The heat resistance of the coating material was negatively correlated with the pyrraline and 3-deoxyglucosone formation, whereas the solubility of the coating material had the opposite results. Coating the material with gum had little effects on the reduction of pyrraline and 3-deoxyglucosone.

Encapsulation of black pepper seed oil using maltodextrin and pea protein

2019 ◽  
Vol 26 (5) ◽  
pp. 369-378
Author(s):  
Asli Can Karaca
Keyword(s):  
Droplet Size ◽  
Seed Oil ◽  
Gum Arabic ◽  
Black Pepper ◽  
Pea Protein ◽  
Carrier Materials ◽  
Creaming Stability ◽  
Oil Emulsions ◽  
Pepper Seed ◽  
Spray Dried

The goal of this research was to determine the physicochemical and emulsifying properties of pea protein, gum arabic, and maltodextrin and to investigate their potential for stabilizing black pepper seed oil emulsions and acting as carrier materials for spray dried microcapsules. The moisture content and water activity of pea protein and maltodextrin (∼5.5 g/100 g and ∼0.22) were found to be significantly lower than that of gum arabic (11.5 g/100 g and 0.46) whereas the glass transition temperatures of pea protein and maltodextrin (∼99.4 ℃) was significantly higher than that of gum arabic (72 ℃). Pea protein showed the highest viscosity (53.8 mPa s), the lowest surface tension (42.5 mN/m), and interfacial tension (10.5 mN/m) among the biopolymer materials studied. A mixture design was employed to investigate the effect of biopolymer formulation on droplet size and creaming stability of black pepper seed oil emulsions. Stable emulsions with relatively smaller droplet size were spray dried to produce microcapsules. Spray dried black pepper seed oil microcapsules produced with 1% pea protein and 39% maltodextrin had low surface oil (∼0.8%) and high encapsulation efficiency (95%). The results of this study suggest that pea protein in combination with maltodextrin can be used as carrier materials in encapsulation of black pepper seed oil.

The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells

2015 ◽  
Vol 6 (6) ◽  
pp. 1919-1927 ◽  
Author(s):  
Fengchao Zha ◽  
Binbin Wei ◽  
Shengjun Chen ◽  
Shiyuan Dong ◽  
Mingyong Zeng ◽  
...  
Keyword(s):  
Reactive Oxygen Species ◽  
Maillard Reaction ◽  
Hepg2 Cells ◽  
Nutritional Quality ◽  
Protein Hydrolysate ◽  
Reactive Oxygen ◽  
Cellular Damage ◽  
Oxygen Species ◽  
Chemical Changes

A shrimp by-product protein hydrolysate via the Maillard reaction could alleviate cellular damage, but result in higher HMF and loss of nutritional quality.

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