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 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 Improvement of glucose and lipid metabolism via mung bean protein consumption: clinical trials of GLUCODIA™ isolated mung bean protein in the USA and Canada

2018 ◽  
Vol 7 ◽  
Author(s):  
Mitsutaka Kohno ◽  
Hideo Sugano ◽  
Yuhko Shigihara ◽  
Yoshiaki Shiraishi ◽  
Takayasu Motoyama
Keyword(s):  
Insulin Resistance ◽  
Lipid Metabolism ◽  
Liver Function ◽  
Mung Bean ◽  
Protein Isolate ◽  
Soya Protein ◽  
Beneficial Effects ◽  
Glucose And Lipid Metabolism ◽  
The Mean ◽  
Bean Protein

AbstractThe aim of the present study was to confirm the effects of a commercially available mung bean protein isolate (GLUCODIA™) on glucose and lipid metabolism. The main component of GLUCODIA™ is 8S globulin, which constitutes 80 % of the total protein. The overall structure of this protein closely resembles soyabean β-conglycinin, which accounts for 20 % of total soya protein (soya protein isolate; SPI). Many physiological beneficial effects of β-conglycinin have been reported. GLUCODIA™ is expected to produce beneficial effects with fewer intakes than SPI. We conducted two independent double-blind, placebo-controlled clinical studies. In the first (preliminary dose decision trial) study, mung bean protein was shown to exert physiological beneficial effects when 3·0 g were ingested per d. In the second (main clinical trial) study, mung bean protein isolate did not lower plasma glucose levels, although the mean insulin level decreased with consumption of mung bean protein. The homeostatic model assessment of insulin resistance (HOMA-IR) values significantly decreased with mung bean protein. The mean TAG level significantly decreased with consumption of mung bean protein isolate. A significant increase in serum adiponectin levels and improvement in liver function enzymes were observed. These findings suggest that GLUCODIA™ could be useful in the prevention of insulin resistance and visceral fat accumulation, which are known to trigger the metabolic syndrome, and in the prevention of liver function decline.

Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil

LWT ◽  
2021 ◽  
Vol 138 ◽  
pp. 110644
Author(s):  
Lu Han ◽  
Keyang Lu ◽  
Shijiao Zhou ◽  
Shuang Zhang ◽  
Fengying Xie ◽  
...  
Keyword(s):  
Water Emulsion ◽  
Black Bean ◽  
Perilla Oil ◽  
Oil In Water ◽  
Oil In Water Emulsion ◽  
Bean Protein

scholarly journals The importance of the non-protein components of the diet in the plasma cholesterol response of rabbits to casein

1985 ◽  
Vol 54 (1) ◽  
pp. 87-94 ◽  
Author(s):  
E. C. Allotta ◽  
S. Samman ◽  
D. C. K. Roberts
Keyword(s):  
Trace Elements ◽  
Plasma Cholesterol ◽  
Young Male ◽  
Protein Isolate ◽  
Soya Bean ◽  
Casein Diet ◽  
The Mean ◽  
Protein Components ◽  
Mean Concentration ◽  
Bean Protein

1. To characterize the hypercholesterolaemic effect of casein further, four groups of young male rabbits in two separate experiments were placed on cholesterol-free semi-purified diets for 12 weeks. The diets were similar in composition, with either casein or soya-bean-protein isolate providing the protein source (250 g/kg). In two of these diets the salt mix was reduced by 45% (normally 40 g/kg) and replaced by potassium bicarbonate.2. Growth was unaffected by these alterations in dietary salts except for one group given the soya-bean-reduced-salts diet.3. The mean concentrations of plasma cholesterol were significantly higher in all casein-fed groups as compared with their soya-bean-fed counterparts but the response was much greater in those given the casein—reduced-salts diet.4. Contrary to expectations, analysis of the diets showed the zinc and copper concentrations of the casein diets to be less than those of the soya-bean diets. This was due to the greater concentrations of Cu (threefold) and Zn (twofold) in the soya-bean-protein isolate compared with casein.5. The mean concentration of Zn in fur was significantly decreased in casein-fed rabbits and these animals also excreted less Zn but more Cu in their urine than those given the casein—reduced-salts diet.6. The rabbits given the casein diet with the least salt mix showed the greatest degree of hypercholesterolaemia, suggesting an interaction between trace elements and the casein effect.

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 Effects of cornstarch on the gel properties of black bean protein isolate

2018 ◽  
Vol 49 (5) ◽  
pp. 548-555 ◽  
Author(s):  
Xiu-Ying Xu ◽  
Yong Cao ◽  
Hao Zhang ◽  
Sanabil Yaqoob ◽  
Ming-Zhu Zheng ◽  
...  
Keyword(s):  
Protein Isolate ◽  
Gel Properties ◽  
Black Bean ◽  
Bean Protein

Relation of Statistically Significant, Abnormal, and Typical WAIS-R VIQ-PIQ Discrepancies to Full Scale IQs

2000 ◽  
Vol 16 (2) ◽  
pp. 107-114 ◽  
Author(s):  
Louis M. Hsu ◽  
Judy Hayman ◽  
Judith Koch ◽  
Debbie Mandell
Keyword(s):  
Graphical Method ◽  
The United States ◽  
Full Scale ◽  
True Score ◽  
Absolute Value ◽  
Normative Population ◽  
The Us ◽  
The Mean ◽  
And Performance ◽  
Quadratic Models

Summary: In the United States' normative population for the WAIS-R, differences (Ds) between persons' verbal and performance IQs (VIQs and PIQs) tend to increase with an increase in full scale IQs (FSIQs). This suggests that norm-referenced interpretations of Ds should take FSIQs into account. Two new graphs are presented to facilitate this type of interpretation. One of these graphs estimates the mean of absolute values of D (called typical D) at each FSIQ level of the US normative population. The other graph estimates the absolute value of D that is exceeded only 5% of the time (called abnormal D) at each FSIQ level of this population. A graph for the identification of conventional “statistically significant Ds” (also called “reliable Ds”) is also presented. A reliable D is defined in the context of classical true score theory as an absolute D that is unlikely (p < .05) to be exceeded by a person whose true VIQ and PIQ are equal. As conventionally defined reliable Ds do not depend on the FSIQ. The graphs of typical and abnormal Ds are based on quadratic models of the relation of sizes of Ds to FSIQs. These models are generalizations of models described in Hsu (1996) . The new graphical method of identifying Abnormal Ds is compared to the conventional Payne-Jones method of identifying these Ds. Implications of the three juxtaposed graphs for the interpretation of VIQ-PIQ differences are discussed.

scholarly journals Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1244
Author(s):  
Malik Adil Nawaz ◽  
Tanoj Kumar Singh ◽  
Regine Stockmann ◽  
Hema Jegasothy ◽  
Roman Buckow
Keyword(s):  
Physicochemical Properties ◽  
Faba Bean ◽  
Protein Concentration ◽  
High Concentration ◽  
Molecular Weights ◽  
Oil In Water ◽  
Sds Page ◽  
Lower Protein ◽  
7S Globulin ◽  
Bean Protein

The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the protein molecular weight of both faba and soy (mainly 11S globulin ~Glycinin and 7S globulin ~β-conglycinin). Thus, faba can be considered as a potential soy replica in plant-based milk beverages. Oil-in-water emulsions (5–8% w/w available protein) were prepared using faba bean protein concentrate (FPC), 1% sunflower oil, and 0.2% sunflower lecithin. These emulsions were used as model beverages and were further investigated for UHT processibility, stability, and physicochemical properties. The physicochemical properties of emulsions at various processing stages viz., coarse emulsification, homogenisation, and UHT, were measured. An increase in the protein concentration and thermal treatment resulted in an increased oil droplet size, coalescence and flocculation, and protein aggregation. Lower protein concentrations viz., 5–6%, showed greater negative ζ-potential, and thereby, high dispersibility through enhanced electrostatic repulsions than those of higher concentrations (7–8%). Furthermore, an increase in protein concentration and UHT treatment resulted in an increased creaming index. In total, 21 different volatile compounds were detected and quantified, representing different chemical classes, namely alcohols, aldehydes, ketones, esters, furan, and acids. These volatiles have major consequences for the overall flavour chemistry of the model beverage product. Overall, this study showed the potential for application of faba bean as a protein source in UHT-treated legume-based beverages and identified areas for further development.

Sign in / Sign up

Export Citation Format

Share Document