Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction
| Autor: | Elham Ranjbar Nedamani, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Charlotte Jacobsen, Vahid Khouri |
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| Jazyk: | English<br />Persian |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 17, Iss 6, Pp 137-152 (2022) |
| Druh dokumentu: | article |
| ISSN: | 1735-4161 2228-5415 |
| DOI: | 10.22067/ifstrj.2021.70358.1046 |
| Popis: | 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. |
| Databáze: | Directory of Open Access Journals |
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