Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction
The aim of the present study was to use the Maillard reaction as a means to glycosylate protein hydrolysates obtained from Cajanus cajan and to evaluate the effects of this chemical modification on antioxidant and emulsifying properties. Chemical properties, amino acid composition, and molecular wei...
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| Format: | Article |
| Language: | English |
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Ferdowsi University of Mashhad
2022-01-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
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| Online Access: | https://ifstrj.um.ac.ir/article_40713_2601e3ae6e1026d789319d513bcf28d2.pdf |
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| author | Elham Ranjbar Nedamani Alireza Sadeghi Mahoonak Mohammad Ghorbani Charlotte Jacobsen Vahid Khouri |
| author_facet | Elham Ranjbar Nedamani Alireza Sadeghi Mahoonak Mohammad Ghorbani Charlotte Jacobsen Vahid Khouri |
| author_sort | Elham Ranjbar Nedamani |
| collection | DOAJ |
| description | The aim of the present study was to use the Maillard reaction as a means to glycosylate protein hydrolysates obtained from Cajanus cajan and to evaluate the effects of this chemical modification on antioxidant and emulsifying properties. Chemical properties, amino acid composition, and molecular weight distribution of the hydrolysates were evaluated. Glucose, galactose, and maltodextrin in the ratios of 1:2, 1:1, and 2:1 (hydrolysate: sugar, dry weight basis) were used for glycosylation. Antioxidant activity was evaluated by 1, 1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and nitric oxide scavenging. The sonication technique was used to prepare the (oil/water) emulsions. The droplet size distribution and zeta potential of the emulsions were measured during 4 days of storage. Results showed that glycosylation by glucose in the ratio of 2:1 increased DPPH scavenging activity from 37.96% to 85.53% and nitric oxide inhibition activity from 14.50% to 54.83%. Although glycosylation improved emulsifying stability of glycosylated hydrolysates compared to non-glycosylated hydrolysates, no significant difference was observed between the three examined sugars. |
| first_indexed | 2024-04-14T05:49:10Z |
| format | Article |
| id | doaj.art-1984d6d574714fcbbb344eb7215e600a |
| institution | Directory Open Access Journal |
| issn | 1735-4161 2228-5415 |
| language | English |
| last_indexed | 2024-04-14T05:49:10Z |
| publishDate | 2022-01-01 |
| publisher | Ferdowsi University of Mashhad |
| record_format | Article |
| series | مجله پژوهشهای علوم و صنایع غذایی ایران |
| spelling | doaj.art-1984d6d574714fcbbb344eb7215e600a2022-12-22T02:09:10ZengFerdowsi University of Mashhadمجله پژوهشهای علوم و صنایع غذایی ایران1735-41612228-54152022-01-0117613715210.22067/ifstrj.2021.70358.104640713Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reactionElham Ranjbar Nedamani0Alireza Sadeghi Mahoonak1Mohammad Ghorbani2Charlotte Jacobsen3Vahid Khouri4Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranGorgan University of Agricultural Sciences & Natural Resourcesگروه زراعت- دانشگاه گرگانtechnical university of DenmarkGolestan University of Medical Sciences.The aim of the present study was to use the Maillard reaction as a means to glycosylate protein hydrolysates obtained from Cajanus cajan and to evaluate the effects of this chemical modification on antioxidant and emulsifying properties. Chemical properties, amino acid composition, and molecular weight distribution of the hydrolysates were evaluated. Glucose, galactose, and maltodextrin in the ratios of 1:2, 1:1, and 2:1 (hydrolysate: sugar, dry weight basis) were used for glycosylation. Antioxidant activity was evaluated by 1, 1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and nitric oxide scavenging. The sonication technique was used to prepare the (oil/water) emulsions. The droplet size distribution and zeta potential of the emulsions were measured during 4 days of storage. Results showed that glycosylation by glucose in the ratio of 2:1 increased DPPH scavenging activity from 37.96% to 85.53% and nitric oxide inhibition activity from 14.50% to 54.83%. Although glycosylation improved emulsifying stability of glycosylated hydrolysates compared to non-glycosylated hydrolysates, no significant difference was observed between the three examined sugars.https://ifstrj.um.ac.ir/article_40713_2601e3ae6e1026d789319d513bcf28d2.pdfglycosylationmaillard reactionprotein hydrolysateantioxidantemulsion |
| spellingShingle | Elham Ranjbar Nedamani Alireza Sadeghi Mahoonak Mohammad Ghorbani Charlotte Jacobsen Vahid Khouri Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction مجله پژوهشهای علوم و صنایع غذایی ایران glycosylation maillard reaction protein hydrolysate antioxidant emulsion |
| title | Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction |
| title_full | Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction |
| title_fullStr | Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction |
| title_full_unstemmed | Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction |
| title_short | Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction |
| title_sort | improvement of antioxidant and emulsifying properties of cajanus cajan s protein hydrolysate by glycosylation through maillard reaction |
| topic | glycosylation maillard reaction protein hydrolysate antioxidant emulsion |
| url | https://ifstrj.um.ac.ir/article_40713_2601e3ae6e1026d789319d513bcf28d2.pdf |
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