Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction

مجله پژوهشهای علوم و صنایع غذایی ایران

Volume 17, Issue 6 - Serial Number 72, January and February 2022, Pages 137-152   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.2021.70358.1046

Authors

Elham Ranjbar Nedamani¹; Alireza Sadeghi Mahoonak^{* 2}; Mohammad Ghorbani; Charlotte Jacobsen³; Vahid Khouri⁴

¹Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

²Gorgan University of Agricultural Sciences & Natural Resources

³technical university of Denmark

⁴Golestan University of Medical Sciences.

Abstract

The aim of the present study was to use the Maillard reaction as a means to glycosylate protein hydrolysates obtained from Cajanus cajan and to evaluate the effects of this chemical modification on antioxidant and emulsifying properties. Chemical properties, amino acid composition, and molecular weight distribution of the hydrolysates were evaluated. Glucose, galactose, and maltodextrin in the ratios of 1:2, 1:1, and 2:1 (hydrolysate: sugar, dry weight basis) were used for glycosylation. Antioxidant activity was evaluated by 1, 1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and nitric oxide scavenging. The sonication technique was used to prepare the (oil/water) emulsions. The droplet size distribution and zeta potential of the emulsions were measured during 4 days of storage. Results showed that glycosylation by glucose in the ratio of 2:1 increased DPPH scavenging activity from 37.96% to 85.53% and nitric oxide inhibition activity from 14.50% to 54.83%. Although glycosylation improved emulsifying stability of glycosylated hydrolysates compared to non-glycosylated hydrolysates, no significant difference was observed between the three examined sugars.

Keywords

Glycosylation; Maillard reaction; Protein hydrolysate; Antioxidant; Emulsion

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