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SOYA PROTEİNİ İZOLATI-FRUKTOZ GLİKASYON KONJUGATLARININ YAPISI VE BAZI TEKNOFONKSİYONEL ÖZELLİKLERİ ÜZERİNE ULTRASON İŞLEMİNİN ETKİSİ

Year 2023, , 1351 - 1365, 15.12.2023

Mustafa Onur Yüzer

https://doi.org/10.15237/gida.GD23079
Cited By: 1

Abstract

Bu çalışmada, konjugatlar ultrasonik işlemden (130 W, 20 kHz) 5 ve 15 dakika sonra soya protein izolatı (SPI) ve fruktoz (F) sulu dispersiyonlarının ısıtılıp glikasyon reaksiyonu (95 oC, 30 dakika) gerçekleştirilmesiyle hazırlanmıştır. Ultrasonik ön işlemin, elde edilen SPI-F konjugatlarının yapı ve fonksiyonel özellikleri üzerindeki etkisi araştırılmıştır. Serbest amino grupları, aşılama derecesi ve FT-IR analizleri SPI-F konjugatlarının oluşumunu doğrulamıştır. Ultrasonik işlem glikasyon reaksiyonunu teşvik etmiştir. Konjugatların yapısal ve fizikokimyasal özelliklerindeki değişiklikler SPI’nin su tutma ve yağ tutma özelliklerinin düşmesine neden olsa da emülsifikasyon özelliklerini geliştirmiştir. Bu nedenle, emülsifikasyon özelliklerini kontrol etmek için soya proteini glikasyon konjugatlarının yapısını değiştirmek için optimum bir ultrasonik ön işlem kullanılabilir. Bu bulguların, gıda emülsiyonu ve diğer sistemlerde glikasyonla modifiye edilmiş protein-sakarit ikili sistemlerinin uygulanması için yararlı olacağı düşünülmektedir.

Keywords

soya protein izolatı fruktoz glikasyon ultrason

References

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EFFECT OF ULTRASOUND PROCESS ON THE STRUCTURE AND SOME TECHNO FUNCTIONAL PROPERTIES OF SOY PROTEIN ISOLATE-FRUCTOSE GLYCATION CONJUGATES

Year 2023, , 1351 - 1365, 15.12.2023

Mustafa Onur Yüzer

https://doi.org/10.15237/gida.GD23079
Cited By: 1

Abstract

In this study, conjugates were prepared by heating aqueous dispersions of soy protein isolate (SPI) and fructose (F) for 5 and 15 min after ultrasonic treatment (130 W, 20 kHz) and by carrying out a glycation (95 oC, 30 min). Structural and functional properties of the resulting SPI-F conjugates were investigated to determine effect of the ultrasonic pretreatment. The formation of SPI-F conjugates was confirmed by free amino groups, degree of grafting and FT-IR analyses. The glycation reaction was enhanced by ultrasound. Although changes in the structural and physicochemical properties of the conjugates impaired the water- and oil-holding properties of SPI, its emulsifying properties were improved. Therefore, the structure of soy protein glycation conjugates can be modified to control their emulsification properties by using an optimal ultrasonic pretreatment. It can be said that these results are useful for application of glycation-modified protein-saccharide binary systems in food emulsions and other systems.

Keywords

soy protein isolate fructose glycation ultrasound

References

  • Achouri, A., Boye, J. I., Yaylayan, V. A., Yeboah, F. K. (2005). Functional properties of glycated soy 11s glycinin. Journal of Food Science, 70(4), C269-C274. doi:https://doi.org/10.1111/j.1365-2621.2005.tb07172.x
  • Akharume, F. U., Aluko, R. E., Adedeji, A. A. (2021). Modification of plant proteins for improved functionality: A review. Comprehensive Reviews in Food Science and Food Safety, 20(1), 198-224. doi:https://doi.org/10.1111/1541-4337.12688
  • Álvarez, C., García, V., Rendueles, M., Díaz, M. (2012). Functional properties of isolated porcine blood proteins modified by Maillard’s reaction. Food Hydrocolloids, 28(2), 267-274.
  • Aydemir, L. Y., Yemenicioğlu, A. (2013). Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives. LWT - Food Science and Technology, 50(2), 686-694. doi:https://doi.org/10.1016/j.lwt.2012.07.023
  • Boostani, S., Aminlari, M., Moosavi-nasab, M., Niakosari, M., Mesbahi, G. (2017). Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation. International Journal of Biological Macromolecules, 102, 297-307. doi:https://doi.org/10.1016/j.ijbiomac.2017.04.019
  • Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 72(1), 248-254. doi:https://doi.org/10.1016/0003-2697(76)90527-3
  • Chen, W., Ma, X., Wang, W., Lv, R., Guo, M., Ding, T., Liu, D. (2019). Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction. Food Hydrocolloids, 95, 298-307. doi:https://doi.org/10.1016/ j.foodhyd.2018.10.030
  • Diftis, N., Kiosseoglou, V. (2004). Competitive adsorption between a dry-heated soy protein–dextran mixture and surface-active materials in oil-in-water emulsions. Food Hydrocolloids, 18(4), 639-646. doi:https://doi.org/10.1016/ j.foodhyd.2003.11.007
  • Ding, Z., Jiang, F., Liu, K., Gong, F., Liu, Y., Zheng, Z., Xu, Y. J. (2023). Structural and functional characteristics of hemp protein ısolate–pullulan polysaccharide glycosylation conjugate in an aqueous model system. Foods, 12(7), 1416. https://doi.org/10.3390/ foods12071416
  • Djuardi, A. U. P., Yuliana, N. D., Ogawa, M., Akazawa, T., Suhartono, M. T. (2020). Emulsifying properties and antioxidant activity of soy protein isolate conjugated with tea polyphenol extracts. Jounal of Food Science and Technology, 57(10), 3591-3600. doi:10.1007/s13197-020-04391-9
  • Ertugrul, U., Namli, S., Tas, O., Kocadagli, T., Gokmen, V., Sumnu, S. G., Oztop, M. H. (2021). Pea protein properties are altered following glycation by microwave heating. LWT, 150, 111939. doi:https://doi.org/10.1016/ j.lwt.2021.111939
  • Feng, S., Zhang, S., Jiang, M., Liu, F., Chen, K., Zhang, Y. (2023). Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum arabic conjugates. International Journal of Biological Macromolecules, 233, 123554. doi:https://doi.org/ 10.1016/j.ijbiomac.2023.123554
  • Gao, K., Chang, L., Xu, Y., Rao, J., Chen, B. (2023). Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction. Food Research International, 113503. https://doi.org/10.1016/ j.foodres.2023.113503
  • Gerrard, J. A., Brown, P. K., Fayle, S. E. (2003). Maillard crosslinking of food proteins III: the effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants. Food Chemistry, 80(1), 45-50. doi:https://doi.org/ 10.1016/S0308-8146(02)00233-9
  • Ghribi, A. M., Gafsi, I. M., Blecker, C., Danthine, S., Attia, H., Besbes, S. (2015). Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates. Journal of Food Engineering, 165, 179-188. doi:https://doi.org/10.1016/j.jfoodeng.2015.06.021
  • Gu, X., Campbell, L. J., Euston, S. R. (2009). Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels. Food Hydrocolloids, 23(2), 314-326. doi:https://doi.org/10.1016/j.foodhyd.2008.01.005
  • Guan, J.-J., Qiu, A.-Y., Liu, X.-Y., Hua, Y.-F., Ma, Y.-H. (2006). Microwave improvement of soy protein isolate–saccharide graft reactions. Food Chemistry, 97(4), 577-585. doi:https://doi.org/ 10.1016/j.foodchem.2005.05.035
  • Gundogan, R., Can Karaca, A. (2020). Physicochemical and functional properties of proteins isolated from local beans of Turkey. LWT, 130, 109609. doi:https://doi.org/ 10.1016/j.lwt.2020.109609
  • He, M., Li, L., Wu, C., Zheng, L., Jiang, L., Huang, Y., Li, Y. (2021). Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate. Journal of Food Science, 86(5), 1737-1750. doi:https://doi.org/10.1111/1750-3841.15688
  • Iscimen, E.M., Dursun Capar, T., McClements, D.J., Yalcin, H., Hayta, M. (2023). Ultrasound-assisted preparation of faba bean protein isolate-Vitis vinifera L. polyphenol extract conjugates: Structural and functional characterization. Food Bioscience, 55, 103041. https://doi.org/10.1016/ j.fbio.2023.103041
  • Lertittikul, W., Benjakul, S., Tanaka, M. (2007). Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH. Food Chemistry, 100(2), 669-677. doi:https://doi.org/10.1016/j.foodchem.2005.09.085
  • Li, C., Huang, X., Peng, Q., Shan, Y., Xue, F. (2014). Physicochemical properties of peanut protein isolate–glucomannan conjugates prepared by ultrasonic treatment. Ultrasonics Sonochemistry, 21(5), 1722-1727. doi:https://doi.org/10.1016/ j.ultsonch.2014.03.018
  • Li, R., Cui, Q., Wang, G., Liu, J., Chen, S., Wang, X., Jiang, L. (2019). Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates. Food Hydrocolloids, 95, 349-357. doi:https://doi.org/10.1016/ j.foodhyd.2019.04.030
  • Li, Y., Cheng, Y., Zhang, Z., Wang, Y., Mintah, B.K., Dabbour, M., Jiang, H., He, R., Ma, H. (2020). Modification of rapeseed protein by ultrasound-assisted pH shift treatment: Ultrasonic mode and frequency screening, changes in protein solubility and structural characteristics. Ultrasonics Sonochemistry, 69,105240. https://doi.org/ 10.1016/j.ultsonch.2020.105240
  • Liu, J., Ru, Q., Ding, Y. (2012). Glycation a promising method for food protein modification: Physicochemical properties and structure, a review. Food Research International, 49(1), 170-183. doi:https://doi.org/10.1016/j.foodres.2012.07.034
  • Ma, X., Chi, C., Pu, Y., Miao, S., Liu, D. (2022). Conjugation of soy protein isolate (SPI) with pectin: effects of structural modification of the grafting polysaccharide. Food Chemistry, 387, 132876. doi:https://doi.org/10.1016/ j.foodchem.2022.132876
  • Namli, S., Sumnu, S. G., Oztop, M. H. (2021). Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose. Food Bioscience, 40, 100897. doi:https://doi.org/ 10.1016/j.fbio.2021.100897
  • Pearce, K. N., Kinsella, J. E. (1978). Emulsifying properties of proteins: evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry, 26(3), 716-723. doi:10.1021/jf60217a041
  • Sato, R., Sawabe, T., Saeki, H. (2005). Characterization of fish myofibrillar protein by conjugation with alginate oligosaccharide prepared using genetic recombinant alginate lyase. Journal of Food Science, 70(1), C58-C62. doi:https://doi.org/10.1111/j.1365-2621.2005.tb09021.x
  • Shekarforoush, E., Mirhosseini, H., Sarker, M. Z. I., Kostadinović, S., Ghazali, H. M., Muhamad, K., Samaram, S. (2016). Soy protein–gum karaya conjugate: emulsifying activity and rheological behavior in aqueous system and oil in water emulsion. Journal of the American Oil Chemists' Society, 93(1), 1-10. doi:10.1007/s11746-015-2751-z
  • Shepherd, R., Robertson, A., Ofman, D. (2000). Dairy glycoconjugate emulsifiers: casein–maltodextrins. Food Hydrocolloids, 14(4), 281-286. doi:https://doi.org/10.1016/S0268-005X(99)00067-3
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There are 48 citations in total.

Details

Primary Language Turkish
Subjects Food Chemistry and Food Sensory Science, Food Technology
Journal Section Articles
Authors

Mustafa Onur Yüzer 0000-0002-8192-2298

Early Pub Date December 6, 2023
Publication Date December 15, 2023
Published in Issue Year 2023

Cite

APA Yüzer, M. O. (2023). SOYA PROTEİNİ İZOLATI-FRUKTOZ GLİKASYON KONJUGATLARININ YAPISI VE BAZI TEKNOFONKSİYONEL ÖZELLİKLERİ ÜZERİNE ULTRASON İŞLEMİNİN ETKİSİ. Gıda, 48(6), 1351-1365. https://doi.org/10.15237/gida.GD23079
AMA Yüzer MO. SOYA PROTEİNİ İZOLATI-FRUKTOZ GLİKASYON KONJUGATLARININ YAPISI VE BAZI TEKNOFONKSİYONEL ÖZELLİKLERİ ÜZERİNE ULTRASON İŞLEMİNİN ETKİSİ. GIDA. December 2023;48(6):1351-1365. doi:10.15237/gida.GD23079
Chicago Yüzer, Mustafa Onur. “SOYA PROTEİNİ İZOLATI-FRUKTOZ GLİKASYON KONJUGATLARININ YAPISI VE BAZI TEKNOFONKSİYONEL ÖZELLİKLERİ ÜZERİNE ULTRASON İŞLEMİNİN ETKİSİ”. Gıda 48, no. 6 (December 2023): 1351-65. https://doi.org/10.15237/gida.GD23079.
EndNote Yüzer MO (December 1, 2023) SOYA PROTEİNİ İZOLATI-FRUKTOZ GLİKASYON KONJUGATLARININ YAPISI VE BAZI TEKNOFONKSİYONEL ÖZELLİKLERİ ÜZERİNE ULTRASON İŞLEMİNİN ETKİSİ. Gıda 48 6 1351–1365.
IEEE M. O. Yüzer, “SOYA PROTEİNİ İZOLATI-FRUKTOZ GLİKASYON KONJUGATLARININ YAPISI VE BAZI TEKNOFONKSİYONEL ÖZELLİKLERİ ÜZERİNE ULTRASON İŞLEMİNİN ETKİSİ”, GIDA, vol. 48, no. 6, pp. 1351–1365, 2023, doi: 10.15237/gida.GD23079.
ISNAD Yüzer, Mustafa Onur. “SOYA PROTEİNİ İZOLATI-FRUKTOZ GLİKASYON KONJUGATLARININ YAPISI VE BAZI TEKNOFONKSİYONEL ÖZELLİKLERİ ÜZERİNE ULTRASON İŞLEMİNİN ETKİSİ”. Gıda 48/6 (December 2023), 1351-1365. https://doi.org/10.15237/gida.GD23079.
JAMA Yüzer MO. SOYA PROTEİNİ İZOLATI-FRUKTOZ GLİKASYON KONJUGATLARININ YAPISI VE BAZI TEKNOFONKSİYONEL ÖZELLİKLERİ ÜZERİNE ULTRASON İŞLEMİNİN ETKİSİ. GIDA. 2023;48:1351–1365.
MLA Yüzer, Mustafa Onur. “SOYA PROTEİNİ İZOLATI-FRUKTOZ GLİKASYON KONJUGATLARININ YAPISI VE BAZI TEKNOFONKSİYONEL ÖZELLİKLERİ ÜZERİNE ULTRASON İŞLEMİNİN ETKİSİ”. Gıda, vol. 48, no. 6, 2023, pp. 1351-65, doi:10.15237/gida.GD23079.
Vancouver Yüzer MO. SOYA PROTEİNİ İZOLATI-FRUKTOZ GLİKASYON KONJUGATLARININ YAPISI VE BAZI TEKNOFONKSİYONEL ÖZELLİKLERİ ÜZERİNE ULTRASON İŞLEMİNİN ETKİSİ. GIDA. 2023;48(6):1351-65.

Cited By

AYÇİÇEĞİ PROTEİNİ-ARABİK GAM KONJUGATLARININ BAZI TEKNO-FONKSİYONEL ÖZELLİKLERİ
Gıda
https://doi.org/10.15237/gida.GD24022

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