| Sonstiges: |
- Nachgewiesen in: MEDLINE
- Sprachen: English
- Publication Type: Evaluation Study; Journal Article
- Language: English
- [J Sci Food Agric] 2022 Jan 30; Vol. 102 (2), pp. 550-556. <i>Date of Electronic Publication: </i>2021 Jul 05.
- MeSH Terms: Antioxidants / *chemistry ; Food Handling / *methods ; Glucose / *chemistry ; Lupinus / *chemistry ; Seed Storage Proteins / *chemistry ; Fermentation ; Food Handling / instrumentation ; Germination ; Lupinus / growth & development ; Maillard Reaction ; Seeds / chemistry ; Seeds / growth & development ; Ultrasonics
- References: Córdova-Ramos JS, Glorio-Paulet P, Camarena F, Brandolini A and Hidalgo A, Andean lupin (Lupinus mutabilis sweet): processing effects on chemical composition, heat damage, and in vitro protein digestibility. Cereal Chem 97:827-835 (2020). ; Siger A, Czubinski J, Kachlicki P, Dwiecki K, Lampart-Szczapa E and Nogala-Kalucka M, Antioxidant activity and phenolic content in three lupin species. J Food Compos Anal 25:190-197 (2012). ; Jul LB, Flengmark P, Gylling M and Itenov K, Lupin seed (Lupinus albus and Lupinus luteus) as a protein source for fermentation use. Ind Crops Prod 18:199-211 (2003). ; Aguilera Y, Díaz MF, Jiménez T, Benítez V, Herrera T, Cuadrado C et al., Changes in nonnutritional factors and antioxidant activity during germination of nonconventional legumes. J Agric Food Chem 61:8120-8125 (2013). ; Bartkiene E, Krungleviciute V, Juodeikiene G, Vidmantiene D and Maknickiene Z, Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean. J Sci Food Agric 95:1336-1342 (2015). ; Nesterenko A, Alric I, Violleau F, Silvestre F and Durrieu V, The effect of vegetable protein modifications on the microencapsulation process. Food Hydrocoll 41:95-102 (2014). ; Liu L, Li X, Du L, Zhang X, Yang W and Zhang H, Effect of ultrasound assisted heating on structure and antioxidant activity of whey protein peptide grafted with galactose. LWT - J Food Sci Technol 109:130-136 (2019). ; Liu Y, Zhao G, Zhao M, Ren J and Yang B, Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction. Food Chem 131:901-906 (2012). ; Li C, Xue H, Chen Z, Ding Q and Wang X, Comparative studies on the physicochemical properties of peanut protein isolate-polysaccharide conjugates prepared by ultrasonic treatment or classical heating. Food Res Int 57:1-7 (2014). ; Huang X, Tu Z, Xiao H, Wang H, Zhang L, Hu Y et al., Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment. Food Res Int 48:866-872 (2012). ; Wu S, Hu J, Wei L, Du Y, Shi X and Zhang L, Antioxidant and antimicrobial activity of Maillard reaction products from xylan with chitosan/chitooligomer/glucosamine hydrochloride/taurine model systems. Food Chem 148:196-203 (2014). ; Nasrollahzadeh F, Varidi M, Koocheki A and Hadizadeh F, Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction. Food Res Int 100:289-297 (2017). ; Tu Z-C, Hu Y-M, Wang H, Huang X-Q, Xia S-Q and Niu P-P, Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state. J Food Sci Technol 52:1453-1461 (2015). ; Wang J, Guan Y-G, Yu S-J, Zeng X-A, Liu Y-Y, Yuan S et al., Study on the Maillard reaction enhanced by pulsed electric field in a glycin-glucose model system. Food Bioprocess Technol 4:469-474 (2011). ; Guan Y-G, Lin H, Han Z, Wang J, Yu S-J, Zeng X-A et al., Effects of pulsed electric field treatment on a bovine serum albumin-dextran model system, a means of promoting the Maillard reaction. Food Chem 123:275-280 (2010). ; Li C, Liu F, Gong Y, Wang Y, Xu H, Yuan F et al., Investigation into the Maillard reaction between ɛ-polylysine and dextran in subcritical water and evaluation of the functional properties of the conjugates. LWT - Food Sci Technol 57:612-617 (2014). ; Knorr D, Zenker M, Heinz V and Lee D-U, Applications and potential of ultrasonics in food processing. Trends Food Sci Technol 15:261-266 (2004). ; Zhao C-B, Zhou L-Y, Liu J-Y, Zhang Y, Chen Y and Wu F, Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products. J Food Sci Technol 53:2342-2351 (2016). ; Jin H, Zhao Q, Feng H, Wang Y, Wang J, Liu Y et al., Changes on the structural and physicochemical properties of conjugates prepared by the Maillard reaction of black bean protein isolates and glucose with ultrasound pretreatment. Polymers 11:848 (2019). ; Abdelhedi O, Mora L, Jemil I, Jridi M, Toldrá F, Nasri M et al., Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates. Food Chem 230:507-515 (2017). ; Guan Y-G, Zhang B-S, Yu S-J, Wang X-R, Xu X-B, Wang J et al., Effects of ultrasound on a glycin-glucose model system-a means of promoting maillard reaction. Food Bioprocess Technol 4:1391-1398 (2011). ; Kaczmarska KT, Chandra-Hioe MV, Frank D and Arcot J, Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma. LWT - J Food Sci Technol 87:225-233 (2018). ; Mohammed MA, Mohamed EA, Yagoub AEA, Mohamed AR and Babiker EE, Effect of processing methods on alkaloids, phytate, phenolics, antioxidants activity and minerals of newly developed lupin (Lupinus albus L.) cultivar. J Food Process Preserv 41:e12960 (2017). ; Snowden J, Sipsas S and John CS, Method to produce lupin protein-based dairy substitutes, Ed Google Patents (2007). ; Corzo-Martínez M, Montilla A, Megías-Pérez R, Olano A, Moreno FJ and Villamiel M, Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates. Food Chem 157:186-192 (2014). ; Church FC, Swaisgood HE, Porter DH and Catignani GL, Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins1. J Dairy Sci 66:1219-1227 (1983). ; Orhan I, Kartal M, Naz Q, Ejaz A, Yilmaz G, Kan Y et al., Antioxidant and anticholinesterase evaluation of selected Turkish salvia species. Food Chem 103:1247-1254 (2007). ; Dinis TC, Madeira VM and Almeida LM, Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys 315:161-169 (1994). ; Re R, Pellegrini N, Proteggente A, Pannala A, Yang M and Rice-Evans C, Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad Biol Med 26:1231-1237 (1999). ; Pearce KN and Kinsella JE, Emulsifying properties of proteins: evaluation of a turbidimetric technique. J Agric Food Chem 26:716-723 (1978). ; Bradford MM. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochem 72:1-2:248-254 (1976). ; Schägger H, Tricine-sds-page. Nat Protoc 1:16 (2006). ; Brands CM and van Boekel MA, Kinetic modelling of reactions in heated disaccharide-casein systems. Food Chem 83:13-26 (2003). ; Wang Z, Han F, Sui X, Qi B, Yang Y, Zhang H et al., Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates. J Sci Food Agric 96:1532-1540 (2016). ; Zhuo XY, Qi JR, Yin SW, Yang XQ, Zhu JH and Huang LX, Formation of soy protein isolate-dextran conjugates by moderate Maillard reaction in macromolecular crowding conditions. J Sci Food Agric 93:316-323 (2013). ; Morel MH, Dehlon P, Autran J, Leygue J and Bar-L'Helgouac'h C, Effects of temperature, sonication time, and power settings on size distribution and extractability of total wheat flour proteins as determined by size-exclusion high-performance liquid chromatography. Cereal Chem 77:685-691 (2000). ; Li C, Huang X, Peng Q, Shan Y and Xue F, Physicochemical properties of peanut protein isolate-glucomannan conjugates prepared by ultrasonic treatment. Ultrason Sonochem 21:1722-1727 (2014). ; Shirsath S, Sonawane S and Gogate P, Intensification of extraction of natural products using ultrasonic irradiations-a review of current status. Chem Eng Process 53:10-23 (2012). ; Mu L, Zhao M, Yang B, Zhao H, Cui C and Zhao Q, Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates. J Agric Food Chem 58:4494-4499 (2010). ; Chen W, Ma X, Wang W, Lv R, Guo M, Ding T et al., Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction. Food Hydrocoll 95:298-307 (2019). ; Wen C, Zhang J, Qin W, Gu J, Zhang H, Duan Y et al., Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions. Food Chem 331:127374 (2020). ; Li Y, Zhong F, Ji W, Yokoyama W, Shoemaker CF, Zhu S et al., Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo-and polysaccharides. Food Hydrocoll 30:53-60 (2013). ; Abderrahim F, Huanatico E, Repo-Carrasco-Valencia R, Arribas S, Gonzalez M and Condezo-Hoyos L, Effect of germination on total phenolic compounds, total antioxidant capacity, Maillard reaction products and oxidative stress markers in canihua (Chenopodium pallidicaule). J Cereal Sci 56:410-417 (2012). ; Yilmaz Y and Toledo R, Antioxidant activity of water-soluble Maillard reaction products. Food Chem 93:273-278 (2005). ; Guan YG, Wang J, Yu SJ, Xu XB and Zhu SM, Effects of ultrasound intensities on a glycin-maltose model system-a means of promoting Maillard reaction. Int J Food Sci Technol 45:758-764 (2010). ; Frias J, Miranda ML, Doblado R and Vidal-Valverde C, Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa. Food Chem 92:211-220 (2005). ; Ayyash M, Johnson SK, Liu S-Q, Al-Mheiri A and Abushelaibi A, Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: in-vitro investigations. LWT - J Food Sci Technol 95:295-302 (2018). ; Rizzello CG, Lorusso A, Russo V, Pinto D, Marzani B and Gobbetti M, Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria. Int J Food Microbiol 241:252-261 (2017). ; Xiong G, Chen X, Zhang X, Miao Y, Zou Y, Wang D et al., Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates. Poult Sci 99:3733-3741 (2020). ; Zhang H, Yang J and Zhao Y, High intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products. LWT - J Food Sci Technol 60:253-262 (2015). ; Limsuwanmanee J, Chaijan M, Manurakchinakorn S, Panpipat W, Klomklao S and Benjakul S, Antioxidant activity of Maillard reaction products derived from stingray (Himantura signifier) non-protein nitrogenous fraction and sugar model systems. LWT - J Food Sci Technol 57:718-724 (2014). ; Zhu D, Damodaran S and Lucey JA, Physicochemical and emulsifying properties of whey protein isolate (WPI)− dextran conjugates produced in aqueous solution. J Agric Food Chem 58:2988-2994 (2010). ; Akhtar M and Dickinson E, Whey protein-maltodextrin conjugates as emulsifying agents: an alternative to gum arabic. Food Hydrocoll 21:607-616 (2007).
- Contributed Indexing: Keywords: Maillard reaction; bioactivity; fermentation; germination; ultrasound
- Substance Nomenclature: 0 (Antioxidants) ; 0 (Seed Storage Proteins) ; 1391-07-7 (conglutin protein, Lupinus angustifolius) ; IY9XDZ35W2 (Glucose)
- Entry Date(s): Date Created: 20210619 Date Completed: 20211215 Latest Revision: 20211215
- Update Code: 20231215
|
