Department of Food Engineering, Faculty Engineering, Erciyes University, Kayseri, Turkey.
J Sci Food Agric. 2022 Jan 30;102(2):550-556. doi: 10.1002/jsfa.11383. Epub 2021 Jul 5.
This study examined the functional and antioxidant properties of Maillard reaction (MR) products of lupin protein isolate (LPI), fermented (FLPI), and germinated (GLPI) with glucose (G), treated with ultrasound (US) at different power levels (20-40-60-80%) for 15 min. The MR was conducted in a water bath for 180 min at 90 °C.
The Trolox-equivalent antioxidant capacity (TEAC) values were found to be 46.79%, 56.43%, and 35.56% for the control (C), 58.99%, 80.17%, and 69.73% for conjugates of LPI-G, FLPI-G, and GLPI-G treated at 80% US, respectively. The maximum 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity of LPI-G, FLPI-G, and GLPI-G was found to be 39.68%, 59.54%, and 48.41%, respectively after 80% US. The FLPI-G sample showed the highest antioxidant activity compared with the samples treated at the same power level for DPPH and TEAC. The Fe-chelating activity of GLPI-G showed significant differences when compared with FLPI-G. The solubility of LPI-G, FLPI-G, and GLPI-G increased with increasing US power. The highest solubility was 74.29% for 80% US-treated GLPI-G. The emulsifying activity index (EAI) increased at 20% US and decreased with further increase in the US power. The EAI and emulsifying stability index (ESI) were negatively affected by the MR and US processes.
The findings of current study proved that conjugation of LPI with G with the MR and with US pretreatment is an effective method for improving the bio- and techno-functional properties of LPI. It is therefore likely that the properties of plant proteins modified by biochemical and physical treatments may widen their applications in the food industry. © 2021 Society of Chemical Industry.
本研究考察了羽扇豆蛋白分离物（LPI）、发酵（FLPI）和发芽（GLPI）与葡萄糖（G）的美拉德反应（MR）产物的功能和抗氧化特性，用不同功率水平（20-40-60-80%）的超声波（US）处理 15 分钟。MR 在 90°C 的水浴中进行 180 分钟。
对于对照（C），Trolox 等效抗氧化能力（TEAC）值分别为 46.79%、56.43%和 35.56%；LPI-G、FLPI-G 和 GLPI-G 结合物分别为 58.99%、80.17%和 69.73%。LPI-G、FLPI-G 和 GLPI-G 的最大 2,2-二苯基-1-苦基肼基（DPPH）清除活性分别为 39.68%、59.54%和 48.41%。FLPI-G 样品在 DPPH 和 TEAC 方面显示出与相同功率水平处理的样品相比具有最高的抗氧化活性。与 FLPI-G 相比，GLPI-G 的铁螯合活性有显著差异。LPI-G、FLPI-G 和 GLPI-G 的溶解度随 US 功率的增加而增加。80%US 处理的 GLPI-G 的溶解度最高，为 74.29%。乳化活性指数（EAI）在 20%US 下增加，随着 US 功率的进一步增加而降低。EAI 和乳化稳定性指数（ESI）受到 MR 和 US 处理的负面影响。
本研究结果证明，LPI 与 G 的美拉德反应和 US 预处理的结合是提高 LPI 的生物和技术功能特性的有效方法。因此，经过生化和物理处理改性的植物蛋白的特性可能会拓宽它们在食品工业中的应用。© 2021 化学工业协会。
