Rawat Rashmi, Saini Charanjiv Singh
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, India.
J Food Sci. 2024 Dec;89(12):8983-8998. doi: 10.1111/1750-3841.17490. Epub 2024 Nov 4.
This study aims to obtain sunnhemp protein isolate (SHPI) and dextran conjugates by dry heating method of Maillard conjugation. The effects of different incubation time (0, 1, 3, 5, 7, and 9 days) on the molecular flexibility, available lysine content, antioxidant properties, molecular structure, and thermal and micro-structural properties of conjugates were compared with SHPI (no conjugation) at 60°C and 79% relative humidity. The results indicated the formation of SHPI-dextran conjugates as confirmed by the change in molecular flexibility, lysine content, antioxidant activities, color, and water activity values. The molecular structure revealed the confirmation of covalent bonding between SHPI and dextran. Differential scanning calorimetry and thermo-gravimetric analysis results exhibited improvement in the thermal stability of SHPI when conjugated with dextran. The microstructural characterization showed that Maillard conjugation changed the surface structure of SHPI. The analysis of amino acid composition displayed that lysine, arginine, and phenylalanine were the dominant Maillard reaction sites of SHPI and dextran. Among all the conjugated samples, 5 days of incubation time was selected as an optimum condition for the development of SHPI-dextran conjugates on the basis of the aforementioned characterization. Overall, it was concluded that Maillard conjugation of sunnhemp protein with dextran via dry-heating technique could modify and improve its various attributes. PRACTICAL APPLICATION: The conjugation of plant proteins with polysaccharide through the Maillard reaction under dry heating conditions represents a natural and green technique for improving the techno-functional properties of proteins. The study has the potential to establish framework for the utilization of Sunnhemp protein isolate-dextran conjugates. This approach offers the potential for cost-effective production of emulsifiers and development of effective encapsulating matrices. The investigation expands on an underutilized plant protein source facilitating an alternative to animal-based proteins and contributing to the development of a sustainable circular bioeconomy.
本研究旨在通过美拉德共轭的干热法获得太阳麻蛋白分离物（SHPI）与葡聚糖的共轭物。在60°C和79%相对湿度条件下，将不同孵育时间（0、1、3、5、7和9天）对共轭物的分子柔韧性、可用赖氨酸含量、抗氧化性能、分子结构以及热性能和微观结构性能的影响与未进行共轭的SHPI进行比较。结果表明，通过分子柔韧性、赖氨酸含量、抗氧化活性、颜色和水分活度值的变化证实了SHPI - 葡聚糖共轭物的形成。分子结构表明SHPI与葡聚糖之间形成了共价键。差示扫描量热法和热重分析结果显示，与葡聚糖共轭后SHPI的热稳定性有所提高。微观结构表征表明美拉德共轭改变了SHPI的表面结构。氨基酸组成分析显示，赖氨酸、精氨酸和苯丙氨酸是SHPI与葡聚糖美拉德反应的主要位点。基于上述表征，在所有共轭样品中，选择5天的孵育时间作为制备SHPI - 葡聚糖共轭物的最佳条件。总体而言，得出结论：通过干热技术使太阳麻蛋白与葡聚糖进行美拉德共轭可以改变并改善其各种特性。实际应用：在干热条件下通过美拉德反应使植物蛋白与多糖共轭是一种改善蛋白质技术功能特性的天然绿色技术。该研究有潜力为太阳麻蛋白分离物 - 葡聚糖共轭物的利用建立框架。这种方法为经济高效地生产乳化剂和开发有效的包封基质提供了潜力。该研究拓展了一种未充分利用的植物蛋白来源，有助于替代动物源蛋白，并为可持续循环生物经济的发展做出贡献。
