Sour cherry seed proteins devoted to covalently bonded carbohydrate moieties: efficacy of transaction and carbohydrate type on amino acid distribution and emulsifier behavior

This paper handled the Maillard reaction under controlled conditions to conjugate sour cherry seed protein isolate (SCPI) with gum Arabic (GA), carboxymethyl cellulose (CMC), and pectin (P) polysaccharides. Characteristic investigations for conjugates were conducted by browning intensity, glycation...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2024-04, Vol.18 (4), p.2685-2699
Main Authors: Akalan, Merve, Başyiğit, Bülent, Yücetepe, Melike, Karakuş, Mehmet Şükrü, Bayrak Akay, Kamile, Karaaslan, Asliye, Karaaslan, Mehmet
Format: Article
Language:English
Subjects:
Amino acids
Arginine
Behavior
Carbohydrates
Carboxymethyl cellulose
Carboxymethylcellulose
Cellulose
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Conjugates
Conjugation
Controlled conditions
Effectiveness
Emulsifiers
Emulsions
Engineering
Foaming
Food
Food Science
Glycosylation
Lysine
Maillard reaction
Original Paper
Pectin
Polysaccharides
Precipitation rate
Proteins
Saccharides
Seeds
Solubility
Stability
Stability index
Temperature effects
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Summary:This paper handled the Maillard reaction under controlled conditions to conjugate sour cherry seed protein isolate (SCPI) with gum Arabic (GA), carboxymethyl cellulose (CMC), and pectin (P) polysaccharides. Characteristic investigations for conjugates were conducted by browning intensity, glycation degree, amino acid, FTIR, SEM, and TGA analyses. After glycation, the level of lysine and arginine declined. Conjugation process displayed beneficial efficacy on techno-functional attributes, namely solubility, water holding capacity, oil holding capacity, foaming capacity/stability and emulsion activity/stability of SCPI but maximum values in terms of these attributes were variable according to conjugate type. Stability index of emulsions stabilized by using conjugates including SCPI-GA (0.87 R), SCPI-CMC (0.94 R), and SCPI-P (0.95 R) was superior than that of SCPI alone (0.60 R). Centrifugal precipitation rate was 59.17, 36.04, 32.61, and 30.92% for emulsions prepared in the presence of SCPI, SCPI-GA, SCPI-CMC, and SCPI-P, respectively. Resilience to freeze-thawed, pH-shifting, various salt concentrations, and different temperature applications of emulsions were investigated to evaluate emulsifier behavior of protein and conjugates in food systems. Findings showed that emulsifying properties of the conjugates prepared using P and CMC came to the fore compared to SCPI alone and SCPI-GA.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-023-02347-z