Published October 2019 | Version v1
Journal article Metadata-only

Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate

Creators

  • 1. Shaheed Benazir Bhutto University, Sheringal, Department of Chemistry (Pakistan)
  • 2. Shaheed Benazir Bhutto University, Sheringal, Department of Agriculture (Pakistan)
  • 3. Shaheed Benazir Bhutto University, Sheringal, Department of Pharmacy (Pakistan)
  • 4. Abdul Wali Khan University, Department of Agriculture (Pakistan)
  • 5. COMSATS Institute of Information Technology, Interdisciplinary Research Center in Biomedical Materials (IRCBM) (Pakistan)

Description

In this study, the Maillard reaction (MR) of glucose was applied to improve the physicochemical and functional properties of walnut protein isolate (WNPI). The MR products (MRPs) were prepared with glucose at 0 h (MRP0), 1 h (MRP1), 2 h (MRP2) and 3 h (MRP3) heating at 95 °C. The Infra-Red spectrum showed reduction of amide and S–H functionalities in MRPs with complete intermixing of glucose in MRP3. Scanning electron microscopy indicated changes in the morphology of MRP3 which also exhibited promising antioxidant effect. Significant decrease (P < 0.05) in hydrophobicity values (Ho) and increase (P < 0.05) in emulsifying activity/emulsifying stability indexes values were observed for MRPs. Uniform droplet distribution was observed in microscopy of emulsions while an increase in the interfacial protein concentration (Г) was obtained for MRPs. These results suggest that MR is useful in improving the utilization of this protein in food product development.

Additional details

Identifiers

DOI
10.1007/s10068-019-00590-z;

Publishing Information

Journal Title
Food Science and Biotechnology (Seoul)
Journal Volume
28
Journal Issue
5
Journal Page Range
p. 1391-1399
ISSN
1226-7708

INIS

Country of Publication
Korea, Republic of
Country of Input or Organization
International Atomic Energy Agency (IAEA)
INIS RN
51092892
Subject category
S60: APPLIED LIFE SCIENCES;
Descriptors DEI
AMIDES; ANTIOXIDANTS; FOOD; GLUCOSE; HEATING; PROTEINS; SCANNING ELECTRON MICROSCOPY
Descriptors DEC
ALDEHYDES; CARBOHYDRATES; ELECTRON MICROSCOPY; HEXOSES; MICROSCOPY; MONOSACCHARIDES; ORGANIC COMPOUNDS; ORGANIC NITROGEN COMPOUNDS; SACCHARIDES

Optional Information

Copyright
Copyright (c) 2019 The Korean Society of Food Science and Technology