Structure and property changes of the soy protein isolate glycated with maltose in an ionic liquid through the Maillard reaction,Food & Function

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Structure and property changes of the soy protein isolate glycated with maltose in an ionic liquid through the Maillard reaction
Food & Function ( IF 5.1 ) Pub Date : 2019-03-04 00:00:00 , DOI: 10.1039/c9fo00096h
Wei Xu _{1,

2,

3,

4,

5} , Xin-Huai Zhao _{1,

2,

3,

4,

5}

Affiliation

Protein glycation of the Maillard type is successfully applied to modify protein functionalities, mainly using low-water reaction media such as solid-state and wet-heating reaction systems. An ionic liquid (IL) was explored in this study as a promising reaction medium for the maltose glycation of soy protein isolate (SPI) to decrease water activity and to shift the reaction equilibrium. With serial single factor experiments, an SPI concentration of 150 g kg⁻¹, a mass ratio of SPI to maltose of 1 : 1, a reaction temperature of 100 °C, and a reaction time of 2 h were verified to be the suitable conditions for SPI glycation in this IL. Using the four conditions, two glycated SPI products, namely GSPI-I and GSPI-II with maltose contents of 19.88 and 6.26 g kg⁻¹ protein, were prepared with this IL and water, respectively. Compared with the unglycated SPI, both GSPI-I and GSPI-II had many –OH groups, disordered secondary structure, greater protein aggregation with larger hydrodynamic radius (76.7 versus 143.8 and 105.1 nm) and negative zeta-potential (−19.8 versus −20.6 and −20.3 mV) in aqueous dispersion, decreased surface hydrophobicity and in vitro digestibility, increased water-binding (6.69 versus 8.98 and 8.21 g g⁻¹ protein) and oil-binding (2.80 versus 3.11 and 3.09 g g⁻¹ protein) capacities, higher emulsifying activity index (32.4 versus 56.5 and 40.9 m² g⁻¹ protein) and emulsion stability index (58.4% versus 86.8% and 69.3%), reduced thermal stability with lower decomposition temperature (297.1 °C versus 289.1 °C and 292.9 °C), larger total mass loss (50.3% versus 57.7% and 51.3%), and smaller enthalpy change (9.9 versus 4.4 and 7.2 kJ g⁻¹). In general, GSPI-I always showed greater change in these important properties than GSPI-II, suggesting that the SPI glycation in this IL brought about greater property modification than that in water. This IL is thus verified as an interesting medium for protein glycation to increase glycation extent and to change product properties efficiently.

中文翻译：

通过美拉德反应在离子液体中被麦芽糖糖化的大豆分离蛋白的结构和性质变化

美拉德类型的蛋白质糖基化已成功应用于修饰蛋白质功能，主要使用低水反应介质，例如固态和湿热反应系统。在这项研究中，开发了一种离子液体（IL）作为大豆分离蛋白（SPI）的麦芽糖糖基化的有前途的反应介质，以降低水分活度并改变反应平衡。通过系列单因素实验，证明SPI浓度为150 g kg ^-1，SPI与麦芽糖的质量比为1：1，反应温度为100°C，反应时间为2 h是合适的条件该IL中的SPI糖基化。在这四个条件下，两种糖化的SPI产品，即麦芽糖含量分别为19.88和6.26 g kg ^-1的GSPI-I和GSPI-II用该IL和水分别制备蛋白。与未糖化的SPI相比，GSPI-I和GSPI-II都具有多个–OH基团，无序的二级结构，更大的蛋白质聚集和更大的流体动力学半径（76.7对143.8和105.1 nm）和负电动势（-19.8对−20.6）和-20.3 mV）在水分散液中，降低了表面疏水性和体外消化率，增加了水结合能力（6.69对8.98和8.21 gg ^-1蛋白）和油结合能力（2.80对3.11和3.09 gg ^-1蛋白），更高乳化活性指数（32.4对56.5和40.9 m ² g^-1蛋白）和乳状液稳定性指数（58.4％对86.8％和69.3％），较低的分解温度（297.1°C对289.1°C和292.9°C）降低的热稳定性，更大的总质量损失（50.3％对57.7％）和51.3％），以及较小的焓变（9.9对4.4和7.2 kJ g^-1）。通常，GSPI-I在这些重要特性上总是比GSPI-II表现出更大的变化，这表明该IL中的SPI糖基化比水中的SPI糖基化具有更大的特性修饰。因此，该IL被证明是蛋白质糖基化以增加糖基化程度并有效改变产品特性的一种有趣的培养基。

更新日期：2019-03-04

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