Gum Arabic mediated synthesis of glyco-pea protein hydrolysate via Maillard reaction improves solubility, flavor profile, and functionality of plant protein.

Pea protein hydrolysate (PPH) is successfully conjugated with gum arabic (GA) through Maillard-driven chemistry. The effect of cross-linking conjugation on the structure, solubility, volatile substances, emulsification, and antioxidative activity of glyco-PPH is investigated, and found to improve all properties. The formation of glyco-PPH is confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier-transform infrared (FTIR), and scanning electron microscopy (SEM). Size exclusion chromatography-multi angle light scattering (SEC-MALS) unveils that the maximum molecular mass of glyco-PPH occurs after 1 day of conjugation and approximately 1.2 mole of gum arabic conjugates on one mole of PPH. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) reveals the odor changes of glycoprotein before and after cross-linking. We have also prepared oil-in-water emulsions using glyco-PPH which have enhanced physical stability against pH changes and chemical stability against lipid oxidation. The mechanism proposed involves Maillard-driven synthesis of the cross-linked PPH-GA conjugates which increase the surface hydrophilicity and steric hindrance of glyco-PPH. These findings could provide a rational foundation for tailoring the physicochemical properties and functionalities of plant-based protein, which are attractive for food and functional materials applications.

• Publication year

  2019

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  2019-08-22

• Fields of study

  Agricultural and Food Sciences, Medicine, Materials Science, Chemistry

• Identifiers
  DOI 10.1021/acs.jafc.9b04099PMID 31436982
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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