Characteristics and functional properties of buckwheat protein-sugar Schiff base complexes

Xiaona Guo; Youling L. Xiong

doi:10.1016/j.lwt.2012.12.003

Characteristics and functional properties of buckwheat protein-sugar Schiff base complexes

Xiaona Guo, Youling L. Xiong

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

86 Scopus citations

Abstract

Maillard-type functional complexes were produced by reacting buckwheat protein (BWP) with five different saccharides (xylose, fructose, glucose, dextran, and maltodextrin) in aqueous solutions at 60 °C, pH 6.5. Xylose was the most reactive sugar with BWP as evidenced by losses of free amines (22.4% in 12 h) and strong difference UV absorption at 310 nm. The covalent attachments of different sugars/polysaccharides to BWP were confirmed by SDS-PAGE with both protein and carbohydrate staining. Conjugation did not significantly alter the solubility of BWP, but the BWP-dextran complex had superior emulsifying activity over control BWP (P < 0.05). Emulsions prepared with the complexes were substantially more stable (P < 0.05) than emulsion prepared with control BWP in the order of: dextran > maltodextrin > xylose > glucose > fructose > control. The conjugation also improved thermal stability of BWP.

Original language	English
Pages (from-to)	397-404
Number of pages	8
Journal	LWT
Volume	51
Issue number	2
DOIs	https://doi.org/10.1016/j.lwt.2012.12.003
State	Published - May 2013

Bibliographical note

Funding Information:
This research was a part of the USDA HATCH project (grant KY007071 ) and was supported, in part, by the National Natural Science Foundation, China (Grant 30900999 ), the Ministry of Science and Technology, China (Grant SKLF-MB-200803 ), and an Oversea Study Fellowship from the China Scholarship Council (to X.G.). Approved for publication as journal article 12-07-057 by the Director of the Kentucky Agricultural Experiment Station.

Keywords

Buckwheat protein
Emulsifying properties
Maillard reaction
Protein-polysaccharide conjugation
Solubility

ASJC Scopus subject areas

Food Science

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10.1016/j.lwt.2012.12.003

Cite this

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title = "Characteristics and functional properties of buckwheat protein-sugar Schiff base complexes",

abstract = "Maillard-type functional complexes were produced by reacting buckwheat protein (BWP) with five different saccharides (xylose, fructose, glucose, dextran, and maltodextrin) in aqueous solutions at 60 °C, pH 6.5. Xylose was the most reactive sugar with BWP as evidenced by losses of free amines (22.4% in 12 h) and strong difference UV absorption at 310 nm. The covalent attachments of different sugars/polysaccharides to BWP were confirmed by SDS-PAGE with both protein and carbohydrate staining. Conjugation did not significantly alter the solubility of BWP, but the BWP-dextran complex had superior emulsifying activity over control BWP (P < 0.05). Emulsions prepared with the complexes were substantially more stable (P < 0.05) than emulsion prepared with control BWP in the order of: dextran > maltodextrin > xylose > glucose > fructose > control. The conjugation also improved thermal stability of BWP.",

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author = "Xiaona Guo and Xiong, {Youling L.}",

note = "Funding Information: This research was a part of the USDA HATCH project (grant KY007071 ) and was supported, in part, by the National Natural Science Foundation, China (Grant 30900999 ), the Ministry of Science and Technology, China (Grant SKLF-MB-200803 ), and an Oversea Study Fellowship from the China Scholarship Council (to X.G.). Approved for publication as journal article 12-07-057 by the Director of the Kentucky Agricultural Experiment Station.",

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AU - Guo, Xiaona

AU - Xiong, Youling L.

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PY - 2013/5

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N2 - Maillard-type functional complexes were produced by reacting buckwheat protein (BWP) with five different saccharides (xylose, fructose, glucose, dextran, and maltodextrin) in aqueous solutions at 60 °C, pH 6.5. Xylose was the most reactive sugar with BWP as evidenced by losses of free amines (22.4% in 12 h) and strong difference UV absorption at 310 nm. The covalent attachments of different sugars/polysaccharides to BWP were confirmed by SDS-PAGE with both protein and carbohydrate staining. Conjugation did not significantly alter the solubility of BWP, but the BWP-dextran complex had superior emulsifying activity over control BWP (P < 0.05). Emulsions prepared with the complexes were substantially more stable (P < 0.05) than emulsion prepared with control BWP in the order of: dextran > maltodextrin > xylose > glucose > fructose > control. The conjugation also improved thermal stability of BWP.

AB - Maillard-type functional complexes were produced by reacting buckwheat protein (BWP) with five different saccharides (xylose, fructose, glucose, dextran, and maltodextrin) in aqueous solutions at 60 °C, pH 6.5. Xylose was the most reactive sugar with BWP as evidenced by losses of free amines (22.4% in 12 h) and strong difference UV absorption at 310 nm. The covalent attachments of different sugars/polysaccharides to BWP were confirmed by SDS-PAGE with both protein and carbohydrate staining. Conjugation did not significantly alter the solubility of BWP, but the BWP-dextran complex had superior emulsifying activity over control BWP (P < 0.05). Emulsions prepared with the complexes were substantially more stable (P < 0.05) than emulsion prepared with control BWP in the order of: dextran > maltodextrin > xylose > glucose > fructose > control. The conjugation also improved thermal stability of BWP.

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KW - Protein-polysaccharide conjugation

KW - Solubility

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Characteristics and functional properties of buckwheat protein-sugar Schiff base complexes

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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