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Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein.
J Agric Food Chem 2019; 67(36):10195-10206JA

Abstract

Pea protein hydrolysate (PPH) is successfully conjugated with gum arabic (GA) through Maillard-driven chemistry. The effect of cross-linking conjugation on the structure, solubility, volatile substances, emulsification, and antioxidative activity of glyco-PPH is investigated, and found to improve all properties. The formation of glyco-PPH is confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier-transform infrared (FTIR), and scanning electron microscopy (SEM). Size exclusion chromatography-multi angle light scattering (SEC-MALS) unveils that the maximum molecular mass of glyco-PPH occurs after 1 day of conjugation and approximately 1.2 mol of gum arabic conjugates on one mole of PPH. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) reveals the odor changes of glycoprotein before and after cross-linking. We have also prepared oil-in-water emulsions using glyco-PPH, which have enhanced physical stability against pH changes and chemical stability against lipid oxidation. The mechanism proposed involves Maillard-driven synthesis of the cross-linked PPH-GA conjugates, which increase the surface hydrophilicity and steric hindrance of glyco-PPH. These findings could provide a rational foundation for tailoring the physicochemical properties and functionalities of plant-based protein, which are attractive for food and functional materials applications.

Authors

No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31436982

Citation

Zha, Fengchao, et al. "Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate Via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein." Journal of Agricultural and Food Chemistry, vol. 67, no. 36, 2019, pp. 10195-10206.
Zha F, Yang Z, Rao J, et al. Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein. J Agric Food Chem. 2019;67(36):10195-10206.
Zha, F., Yang, Z., Rao, J., & Chen, B. (2019). Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein. Journal of Agricultural and Food Chemistry, 67(36), pp. 10195-10206. doi:10.1021/acs.jafc.9b04099.
Zha F, et al. Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate Via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein. J Agric Food Chem. 2019 Sep 11;67(36):10195-10206. PubMed PMID: 31436982.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein. AU - Zha,Fengchao, AU - Yang,Zhongyu, AU - Rao,Jiajia, AU - Chen,Bingcan, Y1 - 2019/08/28/ PY - 2019/8/23/pubmed PY - 2019/10/29/medline PY - 2019/8/23/entrez KW - Maillard-driven KW - antioxidant KW - conjugation KW - emulsification KW - glycoprotein KW - pea protein hydrolysate KW - volatile substance SP - 10195 EP - 10206 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 67 IS - 36 N2 - Pea protein hydrolysate (PPH) is successfully conjugated with gum arabic (GA) through Maillard-driven chemistry. The effect of cross-linking conjugation on the structure, solubility, volatile substances, emulsification, and antioxidative activity of glyco-PPH is investigated, and found to improve all properties. The formation of glyco-PPH is confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier-transform infrared (FTIR), and scanning electron microscopy (SEM). Size exclusion chromatography-multi angle light scattering (SEC-MALS) unveils that the maximum molecular mass of glyco-PPH occurs after 1 day of conjugation and approximately 1.2 mol of gum arabic conjugates on one mole of PPH. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) reveals the odor changes of glycoprotein before and after cross-linking. We have also prepared oil-in-water emulsions using glyco-PPH, which have enhanced physical stability against pH changes and chemical stability against lipid oxidation. The mechanism proposed involves Maillard-driven synthesis of the cross-linked PPH-GA conjugates, which increase the surface hydrophilicity and steric hindrance of glyco-PPH. These findings could provide a rational foundation for tailoring the physicochemical properties and functionalities of plant-based protein, which are attractive for food and functional materials applications. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/31436982/Gum_Arabic_mediated_synthesis_of_glyco-pea_protein_hydrolysate_via_Maillard_reaction_improves_solubility,_flavor_profile,_and_functionality_of_plant_protein L2 - https://dx.doi.org/10.1021/acs.jafc.9b04099 DB - PRIME DP - Unbound Medicine ER -