Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products
Covalent complexes of peanut protein isolate (PPI) and corn silk polysaccharide (CSP) (PPI-CSP) were prepared using an ultrasonic-assisted moist heat method to improve the functional properties of peanut protein isolate. The properties of the complexes were affected by the level of corn silk polysac...
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| Format: | Article |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/15/2214 |
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| author | Xinxin Han Yilin Zhao Sining Mao Nannan Hu Dijing Sun Qi Yang Zejun Chu Qihang Zheng Lin Xiu Jingsheng Liu |
| author_facet | Xinxin Han Yilin Zhao Sining Mao Nannan Hu Dijing Sun Qi Yang Zejun Chu Qihang Zheng Lin Xiu Jingsheng Liu |
| author_sort | Xinxin Han |
| collection | DOAJ |
| description | Covalent complexes of peanut protein isolate (PPI) and corn silk polysaccharide (CSP) (PPI-CSP) were prepared using an ultrasonic-assisted moist heat method to improve the functional properties of peanut protein isolate. The properties of the complexes were affected by the level of corn silk polysaccharide. By increasing the polysaccharide addition, the grafting degree first increased, and then tended to be flat (the highest was 38.85%); the foaming, foam stability, and solubility were also significantly improved. In a neutral buffer, the solubility of the sample with a protein/polysaccharide ratio of 2:1 was 73.69%, which was 1.61 times higher than that of PPI. As compared with PPI, the complexes had higher thermal stability and lower surface hydrophobicity. High addition of CSP could made the secondary structure of PPI change from ordered <i>α</i>-helix to disordered <i>β</i>-sheet, <i>β</i>-turn, and random coil structure, and the complex conformation become more flexible and loose. The results of multiple light scattering showed that the composite solution exhibited high stability, which could be beneficial to industrial processing, storage, and transportation. Therefore, the functional properties of peanut protein isolate glycosylation products could be regulated by controlling the amount of polysaccharide added. |
| first_indexed | 2024-03-09T12:38:07Z |
| format | Article |
| id | doaj.art-a54a5a2f148f4ba2898718c205e6365e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:38:07Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a54a5a2f148f4ba2898718c205e6365e2023-11-30T22:22:15ZengMDPI AGFoods2304-81582022-07-011115221410.3390/foods11152214Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation ProductsXinxin Han0Yilin Zhao1Sining Mao2Nannan Hu3Dijing Sun4Qi Yang5Zejun Chu6Qihang Zheng7Lin Xiu8Jingsheng Liu9College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCovalent complexes of peanut protein isolate (PPI) and corn silk polysaccharide (CSP) (PPI-CSP) were prepared using an ultrasonic-assisted moist heat method to improve the functional properties of peanut protein isolate. The properties of the complexes were affected by the level of corn silk polysaccharide. By increasing the polysaccharide addition, the grafting degree first increased, and then tended to be flat (the highest was 38.85%); the foaming, foam stability, and solubility were also significantly improved. In a neutral buffer, the solubility of the sample with a protein/polysaccharide ratio of 2:1 was 73.69%, which was 1.61 times higher than that of PPI. As compared with PPI, the complexes had higher thermal stability and lower surface hydrophobicity. High addition of CSP could made the secondary structure of PPI change from ordered <i>α</i>-helix to disordered <i>β</i>-sheet, <i>β</i>-turn, and random coil structure, and the complex conformation become more flexible and loose. The results of multiple light scattering showed that the composite solution exhibited high stability, which could be beneficial to industrial processing, storage, and transportation. Therefore, the functional properties of peanut protein isolate glycosylation products could be regulated by controlling the amount of polysaccharide added.https://www.mdpi.com/2304-8158/11/15/2214peanut protein isolateglycosylationcorn silk polysaccharidefunctional properties |
| spellingShingle | Xinxin Han Yilin Zhao Sining Mao Nannan Hu Dijing Sun Qi Yang Zejun Chu Qihang Zheng Lin Xiu Jingsheng Liu Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products Foods peanut protein isolate glycosylation corn silk polysaccharide functional properties |
| title | Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products |
| title_full | Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products |
| title_fullStr | Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products |
| title_full_unstemmed | Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products |
| title_short | Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products |
| title_sort | effects of different amounts of corn silk polysaccharide on the structure and function of peanut protein isolate glycosylation products |
| topic | peanut protein isolate glycosylation corn silk polysaccharide functional properties |
| url | https://www.mdpi.com/2304-8158/11/15/2214 |
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