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

Producción científica: Article › revisión exhaustiva

88 Citas (Scopus)

Resumen

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.

Idioma original	English
Páginas (desde-hasta)	397-404
Número de páginas	8
Publicación	LWT
Volumen	51
N.º	2
DOI	https://doi.org/10.1016/j.lwt.2012.12.003
Estado	Published - may 2013

Nota bibliográfica

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.

Financiación

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.

Financiadores	Número del financiador
Ministry of Science and Technology, China	SKLF-MB-200803
National Natural Science Foundation of China (NSFC)	30900999
U.S. Department of Agriculture	KY007071
China Scholarship Council

ASJC Scopus subject areas

Food Science

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10.1016/j.lwt.2012.12.003

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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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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 - Xiong, Youling L.

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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

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