Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties
The reaction of commercially available soluble chitosans of equal acetylation degree (11–12%) and differing in their molecular weight (56–1.3 kDa) and β-lactoglobulin by Maillard reaction has been conducted in order to evaluate the resulting products and their functional properties. The characterization of the reaction products was performed by measurement of z-potential interactions, solubility, size exclusion chromatography, electrophoretic pattern, and absorbance and fluorescence spectroscopic compounds formation. Higher molecular weight chitosans (39 and 56 kDa) showed a slow progression and a gelled insoluble material appeared. In filtered products, emulsifying properties of the conjugates were improved with regard to those of the unreacted protein. Conjugates formed with the enzymatically depolymerized chitosan (1.3 kDa) displayed a sharp formation of advanced and final products of Maillard reaction. Products with all three chitosans gave rise to antioxidant activity superior to the protein after 2 days of reaction (2 and 3 times in ferric reducing power for 39 and 56 kDa chitosans, and 7 times for the 1.3 kDa chitosan, respectively), and the values correlated well with the spectroscopic and fluorescent compounds from the Maillard reaction. The results are useful with a view to selecting chitosans for development of new ingredients with tailored functional properties.
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Elsevier
2017
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Subjects: | Conjugates, Reducing power ability, DPPH radical scavenging, Emulsifying activity index, Chitosan, |
Online Access: | http://hdl.handle.net/10261/150692 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100003329 |
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dig-cial-es-10261-1506922018-09-19T11:56:01Z Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties Mengíbar, Marian Miralles, Beatriz Heras, Ángeles Ministerio de Economía y Competitividad (España) Ministerio de Ciencia e Innovación (España) Conjugates Reducing power ability DPPH radical scavenging Emulsifying activity index Chitosan The reaction of commercially available soluble chitosans of equal acetylation degree (11–12%) and differing in their molecular weight (56–1.3 kDa) and β-lactoglobulin by Maillard reaction has been conducted in order to evaluate the resulting products and their functional properties. The characterization of the reaction products was performed by measurement of z-potential interactions, solubility, size exclusion chromatography, electrophoretic pattern, and absorbance and fluorescence spectroscopic compounds formation. Higher molecular weight chitosans (39 and 56 kDa) showed a slow progression and a gelled insoluble material appeared. In filtered products, emulsifying properties of the conjugates were improved with regard to those of the unreacted protein. Conjugates formed with the enzymatically depolymerized chitosan (1.3 kDa) displayed a sharp formation of advanced and final products of Maillard reaction. Products with all three chitosans gave rise to antioxidant activity superior to the protein after 2 days of reaction (2 and 3 times in ferric reducing power for 39 and 56 kDa chitosans, and 7 times for the 1.3 kDa chitosan, respectively), and the values correlated well with the spectroscopic and fluorescent compounds from the Maillard reaction. The results are useful with a view to selecting chitosans for development of new ingredients with tailored functional properties. This work was partially funded through Project MAT2010-21621-C02-01 and MAT2013-46692-C2-1-R of the Spanish Ministry of Science. M. Mengíbar wants to thank the Ministry of Science (Spain) for a FPU grant. Peer Reviewed 2017-05-31T06:58:52Z 2017-05-31T06:58:52Z 2017 2017-05-31T06:58:53Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.lwt.2016.09.016 issn: 0023-6438 Food Science and Tecnology 75: 440-446 (2017) http://hdl.handle.net/10261/150692 10.1016/j.lwt.2016.09.016 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100003329 #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/MAT2013-46692-C2-1-R Publisher's version https://doi.org/10.1016/j.lwt.2016.09.016 Sí open Elsevier |
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Conjugates Reducing power ability DPPH radical scavenging Emulsifying activity index Chitosan Conjugates Reducing power ability DPPH radical scavenging Emulsifying activity index Chitosan |
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Conjugates Reducing power ability DPPH radical scavenging Emulsifying activity index Chitosan Conjugates Reducing power ability DPPH radical scavenging Emulsifying activity index Chitosan Mengíbar, Marian Miralles, Beatriz Heras, Ángeles Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties |
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The reaction of commercially available soluble chitosans of equal acetylation degree (11–12%) and differing in their molecular weight (56–1.3 kDa) and β-lactoglobulin by Maillard reaction has been conducted in order to evaluate the resulting products and their functional properties. The characterization of the reaction products was performed by measurement of z-potential interactions, solubility, size exclusion chromatography, electrophoretic pattern, and absorbance and fluorescence spectroscopic compounds formation. Higher molecular weight chitosans (39 and 56 kDa) showed a slow progression and a gelled insoluble material appeared. In filtered products, emulsifying properties of the conjugates were improved with regard to those of the unreacted protein. Conjugates formed with the enzymatically depolymerized chitosan (1.3 kDa) displayed a sharp formation of advanced and final products of Maillard reaction. Products with all three chitosans gave rise to antioxidant activity superior to the protein after 2 days of reaction (2 and 3 times in ferric reducing power for 39 and 56 kDa chitosans, and 7 times for the 1.3 kDa chitosan, respectively), and the values correlated well with the spectroscopic and fluorescent compounds from the Maillard reaction. The results are useful with a view to selecting chitosans for development of new ingredients with tailored functional properties. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Mengíbar, Marian Miralles, Beatriz Heras, Ángeles |
format |
artículo |
topic_facet |
Conjugates Reducing power ability DPPH radical scavenging Emulsifying activity index Chitosan |
author |
Mengíbar, Marian Miralles, Beatriz Heras, Ángeles |
author_sort |
Mengíbar, Marian |
title |
Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties |
title_short |
Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties |
title_full |
Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties |
title_fullStr |
Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties |
title_full_unstemmed |
Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties |
title_sort |
use of soluble chitosans in maillard reaction products with β-lactoglobulin. emulsifying and antioxidant properties |
publisher |
Elsevier |
publishDate |
2017 |
url |
http://hdl.handle.net/10261/150692 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100003329 |
work_keys_str_mv |
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_version_ |
1777671270859538432 |