Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature


Dursun Çapar T. , Yalçın H.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.152, pp.1-10, 2021 (Journal Indexed in SCI)

  • Publication Type: Article / Article
  • Volume: 152
  • Publication Date: 2021
  • Doi Number: 10.1016/j.lwt.2021.112252
  • Title of Journal : LWT-FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.1-10

Abstract

It is generally accepted that protein-polysaccharide interactions improve the functional properties of proteins. One of the main issues, to our knowledge, of the effects of protein type and reaction conditions, is a lack of production of Maillard conjugates. This paper focuses on the effects of protein type and ratio, reaction time and temperature on the protein/polysaccharide conjugation by Maillard reactions in an aqueous media. Response Surface Methodology D-Optimal Design was used to optimize the results. Protein type, protein-polysaccharide ratio, reaction time (min) and temperature (°C) were described as factors, whereas conjugation yield (CY), conjugation efficiency (CE), and protein solubility (PS) were described as responses. The optimized parameters for maximum CE and CY determined were found to be as; reaction temperature, 90 °C; reaction time, 60 min; protein type, faba bean protein concentrate (FPC), and protein-polysaccharide ratio 1:2. SEM images, FT-IR spectra, amino acid profile, SDS-PAGE and browning index were the analyses conducted for the optimum point (FPC-Carrageenan). Conjugation was achieved successfully by the confirmation of FT-IR results. Browning index and SDS-PAGE results revealed that Maillard reactions were limited in the initial stage of the Schiff base. These findings confirm that FPC was the most suitable protein type for preparing Maillard-glycated conjugates as a promising agent.