title: Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction.
abstract: In this work, peanut protein isolate (PPI) was grafted with maltodextrin (MD) through the ultrasound-assisted Maillard reaction. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed a link between PPI and MD. The substantially increased accessibility of the major subunits (conarachin, acidic subunit of arachin, and basic subunit of arachin) in PPI under high-intensity ultrasound treatment led to changes in the degree of graft (DG), zeta-potential, protein solubility, and surface hydrophobicity of conjugates. Emulsion systems (20% v/v oil, 2.0% w/v PPI equivalent, pH 3.8) formed by untreated PPI, PPI-MDC (PPI-MD conjugates obtained with wet-heating alone), and UPPI-MDC (PPI-MD conjugates obtained with ultrasound-assisted wet heating) were characterized using a light-scatter particle size analyzer and confocal laser scanning microscope. Results showed that emulsions of untreated PPI and PPI-MDC were not stable due to immediate bridging flocculation and coalescence of droplets, whereas that formed by UPPI-MDC with 32.4% DG was stable with a smaller mean droplet size. It was believed that high-intensity ultrasound promoted production of glycated PPI, which was soluble and surface active at pH 3.8 and thus improved emulsification properties for UPPI-MDC. This study shows that glycated PPI by ultrasound-assisted Maillard reaction is an effective emulsifying agent for low pH applications.
authors.affiliation: College of Chemical Engineering and Light Industry, Guangdong University of Technology , Guangzhou 510006, China.
authors.forename: Lin
authors.initials: L
authors.lastname: Chen
authors.affiliation: School of Food Science and Biotechnology, Zhejiang Gongshang University , Hangzhou 310018, China.|School of Food Science and Nutrition, University of Leeds , LS2 9JT Leeds, United Kingdom.
authors.forename: Jianshe
authors.initials: J
authors.lastname: Chen
authors.affiliation: College of Chemical Engineering and Light Industry, Guangdong University of Technology , Guangzhou 510006, China.
authors.forename: Kegang
authors.initials: K
authors.lastname: Wu
authors.affiliation: College of Chemical Engineering and Light Industry, Guangdong University of Technology , Guangzhou 510006, China.
authors.forename: Lin
authors.initials: L
authors.lastname: Yu
mesh_terms: D010367:Arachis / Q000737:chemistry*; D045703:Emulsifying Agents / Q000737:chemistry; D004655:Emulsions / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D057927:Hydrophobic and Hydrophilic Interactions; D015416:Maillard Reaction; D010940:Plant Proteins / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry; D012995:Solubility; D014465:Ultrasonics
chemical_list: D045703:Emulsifying Agents; D004655:Emulsions; D010940:Plant Proteins; D011134:Polysaccharides; C008315:maltodextrin
keywords: emulsification property; glycation; maltodextrin; peanut protein isolate; ultrasound treatment