Characterisation of chicken breast and soy proteins glycated with konjac glucomannan hydrolysate

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-08 DOI:10.1111/ijfs.17531

Pachara Pomsang, Putthapong Phumsombat, Chaleeda Borompichaichartkul

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引用次数: 0

Abstract

This study investigated the enhancement of food proteins through glycation with bioactive saccharides derived from Konjac glucomannan hydrolysate (KGMH) via the Maillard reaction. The focus was on how the degree of polymerisation (DP) of KGMH influences the glycation process and the properties of conjugates with chicken breast and soy proteins. KGMH samples with low, medium, and high DPs (4.20, 5.21, and 6.11, respectively) were glycated under wet-heating conditions with varying pH levels (8, 9, and 10) at 70 °C for 15 min to 6 h. Results demonstrated that higher pH and longer reaction times significantly enhanced (P < 0.05) glycation and browning, particularly with lower DP saccharides. The optimal conjugates markedly improved protein solubility (1.3 to 1.9 times), heat stability (1.1 to 2.4 times), and emulsification properties (1.2 to 1.5 times), with the highest DP showing the strongest correlation. Additionally, these conjugates exhibited significantly enhanced in vitro bioaccessibility (58.69% to 66.65%) and antioxidant activity (P < 0.05). This study highlights the novel potential of KGMH-protein conjugation through the Maillard reaction for developing functional food ingredients with superior quality.

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用魔芋葡甘聚糖水解物糖化鸡胸肉和大豆蛋白的特征

摘要本研究调查了魔芋葡甘聚糖水解物（KGMH）与生物活性糖通过马氏反应糖化食品蛋白质的情况。研究重点是 KGMH 的聚合度（DP）如何影响糖化过程以及与鸡胸肉和大豆蛋白共轭的特性。在不同 pH 值（8、9 和 10）的湿热条件下，分别对低、中和高 DP 值（4.20、5.21 和 6.11）的 KGMH 样品在 70 °C 下糖化 15 分钟至 6 小时。结果表明，较高的 pH 值和较长的反应时间可显著增强（P < 0.05）糖化和褐变，尤其是较低 DP 值的糖。最佳共轭物明显提高了蛋白质的溶解度（1.3 至 1.9 倍）、热稳定性（1.1 至 2.4 倍）和乳化性能（1.2 至 1.5 倍），其中 DP 值最高的共轭物的相关性最强。此外，这些共轭物的体外生物可接受性（58.69% 至 66.65%）和抗氧化活性（P < 0.05）均显著增强。这项研究强调了通过马氏反应进行 KGMH 蛋白共轭以开发优质功能性食品配料的新潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.