scholarly journals Improvement of protein emulsion stability through glycosylated black bean protein covalent interaction with (−)-epigallocatechin-3-gallate

RSC Advances ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 2546-2555
Author(s):  
Jubing Wang ◽  
Huanyu Zheng ◽  
Shenyi Zhang ◽  
Jishu Li ◽  
Xiuqing Zhu ◽  
...  
Keyword(s):  
Emulsion Stability ◽  
Covalent Interaction ◽  
Black Bean ◽  
Structure Changes ◽  
Protein Covalent ◽  
Bean Protein

Stability improvement of emulsions stabilized by covalent conjugation with glycosylated black bean protein and EGCG (BBPI-G–EGCG) was studied through structure changes of proteins and emulsion properties.

scholarly journals The Effect of (−)-Epigallocatechin-3-Gallate Non-Covalent Interaction with the Glycosylated Protein on the Emulsion Property

Polymers ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 1688 ◽  
Author(s):  
Feng ◽  
Jin ◽  
Gao ◽  
Zhu ◽  
Zhao ◽  
...  
Keyword(s):  
Protein Conformation ◽  
Protein Isolate ◽  
Absolute Value ◽  
Covalent Interaction ◽  
Black Bean ◽  
Disordered Protein ◽  
Oil In Water ◽  
Emulsification Property ◽  
The Mean ◽  
Bean Protein

The effect of (−)-epigallocatechin-3-gallate (EGCG) on protein structure and emulsion properties of glycosylated black bean protein isolate (BBPI-G) were studied and compared to native black bean protein isolate (BBPI). The binding affinity of BBPI and BBPI-G with EGCG belonged to non-covalent interaction, which was determined by fluorescence quenching. EGCG attachment caused more disordered protein conformation, leading to a higher emulsification property. Among the different EGCG concentrations (0.10, 0.25, 0.50 mg/mL), the result revealed that the highest level of the emulsification property was obtained with 0.25 mg/mL EGCG. Therefore, the BBPI-EGCG and BBPI-G-EGCG prepared by 0.25 mg/mL EGCG were selected to fabricate oil-in-water (O/W) emulsions. After the addition of EGCG, the mean particle size of emulsions decreased with the increasing absolute value of zeta-potential, and more compact interfacial film was formed due to the higher percentage of interfacial protein adsorption (AP%). Meanwhile, EGCG also significantly reduced the lipid oxidation of emulsions.

scholarly journals Correction: Black bean protein concentrate ameliorates hepatic steatosis by decreasing lipogenesis and increasing fatty acid oxidation in rats fed a high fat-sucrose diet

2021 ◽  
Author(s):  
Irma Hernandez-Velazquez ◽  
Monica Sanchez-Tapia ◽  
Guillermo Ordaz-Nava ◽  
Nimbe Torres ◽  
Armando R. Tovar ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Hepatic Steatosis ◽  
Fatty Acid Oxidation ◽  
Acid Oxidation ◽  
Protein Concentrate ◽  
High Fat ◽  
Black Bean ◽  
Sucrose Diet ◽  
Bean Protein

Correction for ‘Black bean protein concentrate ameliorates hepatic steatosis by decreasing lipogenesis and increasing fatty acid oxidation in rats fed a high fat-sucrose diet’ by Irma Hernandez-Velazquez et al., Food Funct., 2020, DOI: 10.1039/d0fo02258f.

scholarly journals Black bean protein concentrate ameliorates hepatic steatosis by decreasing lipogenesis and increasing fatty acid oxidation in rats fed a high fat-sucrose diet

2020 ◽  
Vol 11 (12) ◽  
pp. 10341-10350
Author(s):  
Irma Hernandez-Velazquez ◽  
Monica Sanchez-Tapia ◽  
Guillermo Ordaz-Nava ◽  
Nimbe Torres ◽  
Armando R. Tovar ◽  
...  
Keyword(s):  
Latin America ◽  
Fatty Acid ◽  
Hepatic Steatosis ◽  
Fatty Acid Oxidation ◽  
Acid Oxidation ◽  
Protein Concentrate ◽  
High Fat ◽  
Black Bean ◽  
Sucrose Diet ◽  
Bean Protein

The black bean is a legume widely consumed in Latin America, however its consumption has decreased significantly in recent decades.

scholarly journals Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment

Polymers ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 848 ◽  
Author(s):  
Hua Jin ◽  
Qingshan Zhao ◽  
Haiying Feng ◽  
Yuxin Wang ◽  
Jubing Wang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Maillard Reaction ◽  
Bathochromic Shift ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Black Bean ◽  
Secondary Structure Analysis ◽  
Emulsification Property ◽  
Ultrasound Pretreatment ◽  
Bean Protein

The conjugates of black bean protein isolate (BBPI) and glucose (G) were prepared via the wet heating Maillard reaction with ultrasound pretreatment. The physicochemical properties of UBBPI-G conjugates prepared by ultrasound pretreatment Maillard reaction had been compared with classical Maillard reaction (BBPI-G). The reaction rate between BBPI and glucose was speeded up by ultrasound pretreatment. A degree of glycation (DG) of 20.49 was achieved by 2 h treatment for UBBPI-G, whereas 5 h was required using the classical heating. SDS-PAGE patterns revealed that the BBPI-G conjugates with higher molecular weight were formed after glycosylation. The results of secondary structure analysis suggested that the α-helix and β-sheet content of UBBPI-G were lower than that of BBPI-G. In addition, UBBPI-G conjugates had exhibited bathochromic shift compared with BBPI by fluorescence spectroscopy analysis. Finally, UBBPI-G achieved higher level of surface hydrophobicity, solubility, emulsification property and antioxidant activity than BBPI and BBPI-G (classical Maillard reaction).

scholarly journals Physicochemical Characteristics of Black Bean Protein Concentrate Based on the Variation of Heating Time

2021 ◽  
Vol 1 (1) ◽  
pp. 12-18
Author(s):  
Syane Palijama ◽  
Priscillia Picauly ◽  
Windarti Windarti
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Protein Content ◽  
Bulk Density ◽  
Physicochemical Characteristics ◽  
Heating Time ◽  
Ash Content ◽  
Protein Concentrate ◽  
Black Bean ◽  
Bean Protein

One type of beans that can be used as a source of protein is the black bean (Phaseolus vulgaris. L); because it has a sufficiently high protein content of 16.6%, it has the potential to be developed into protein concentrate. This study aimed to characterize the physicochemical characteristics of black bean protein concentrate based on heating time. An experiment was carried out and arranged in a Completely Randomized Design, with four levels of treatments, i.e. heating time of 15 minutes, 30 minutes, 45 minutes, and 60 minutes. The observed variables were yield, bulk density, water absorption, protein content, moisture content, and ash content. The results showed that the yield value was 7.66 - 12.11%, bulk density 0.78 - 0.81 g/mL, water absorption 1.84 - 1.97%, protein content 71.39 - 76.00%, moisture content 11.85 - 12.94% and ash content 3.30 - 3.57%.

Improving antioxidant activity of black bean protein by hydrolysis with protease combinations

2018 ◽  
Vol 54 (1) ◽  
pp. 34-41 ◽  
Author(s):  
Jessika Gonçalves dos Santos Aguilar ◽  
Victor Granato Cason ◽  
Ruann Janser Soares de Castro
Keyword(s):  
Antioxidant Activity ◽  
Black Bean ◽  
Bean Protein

Electrospun Ultrafine Fibers from Black Bean Protein Concentrates and Polyvinyl Alcohol

2019 ◽  
Vol 14 (4) ◽  
pp. 446-455 ◽  
Author(s):  
Shanise Lisie Mello El Halal ◽  
Laura Martins Fonseca ◽  
Jarine Amaral do Evangelho ◽  
Graziella Pinheiro Bruni ◽  
Helen Cristina dos Santos Hackbart ◽  
...  
Keyword(s):  
Polyvinyl Alcohol ◽  
Ultrafine Fibers ◽  
Black Bean ◽  
Protein Concentrates ◽  
Bean Protein

Techno-functional properties of thermally treated black bean protein concentrate generated through ultrafiltration process

LWT ◽  
2021 ◽  
Vol 136 ◽  
pp. 110296
Author(s):  
A. Alfaro-Diaz ◽  
J.E. Urías-Silvas ◽  
G. Loarca-Piña ◽  
M. Gaytan-Martínez ◽  
R. Prado-Ramirez ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Concentrate ◽  
Black Bean ◽  
Ultrafiltration Process ◽  
Bean Protein ◽  
Thermally Treated
Sign in / Sign up

Export Citation Format

Share Document