Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating.

Autor: Amiratashani F; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran., Yarmand MS; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran. Electronic address: myarmand@ut.ac.ir., Kiani H; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran. Electronic address: hokiani@ut.ac.ir., Askari G; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran., Naeini KK; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran., Parandi E; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran. Electronic address: ehsan_parandi@ut.ac.ir.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Jan; Vol. 254 (Pt 3), pp. 127283. Date of Electronic Publication: 2023 Oct 06.
DOI: 10.1016/j.ijbiomac.2023.127283
Abstrakt: The purpose of this work was to use a controlled wet-heating process to promote Maillard reaction (MR) between grass pea protein (GPPI) and xanthan gum (XG), and then analyse structural, functional and antioxidant properties of the conjugate (GPPI-XGCs). During heating, the degree of glycation of all conjugated samples was raised (up to 37.43 %) and, after heating for 24 h, the lightness of the samples decreased by 24.75 %. Circular dichroism showed changes in secondary structure with lower content of α-helix and random coil in conjugates. XRD patterns showed that MR destroyed the crystalline structure of the protein. In addition, Lys and Arg content of the produced conjugates decreased by 16.94 % and 6.17 %, respectively. Functional properties including foaming capacity and stability were increased by 45.17 % and 37.17 %, and solubility reached 98.88 %, due to the protein unfolding driven by MR. GPPI-XGCs showed significantly higher antioxidant activities with maximum ABTS-RS value of 49.57 %. This study revealed how MR can improve GPPI's properties, which can aid the food industry in producing a wide range of plant-based foods. Especially, among other characteristics, the foaming properties were significantly improved and the final product can be introduced as a promising foaming agent to be used in food formulation.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023. Published by Elsevier B.V.)
Databáze: MEDLINE
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