Skip to main content
SpringerLink
Log in

Effect of Oat β-Glucan on the Structure and Properties of Soybean Protein Isolate During Maillard Reaction

  • Research
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

Maillard reaction (MR) with oat β-glucan changed the structure of soybean protein isolate (SPI), further leading to the enhancement of its functional properties. SPI was unfolded by MR, and the SPI conjugates with high molecular weight were identified. The water solubility of SPI was improved by cross-linking with hydrophilic β-glucan, while the hydrophobicity also increased along with the unfolding of the SPI. Cross-linking with β-glucan elevated the viscosity of SPI, thus enhancing viscosity-related physiological activities, including bile acid binding ability, fat binding capacity, and hypoglycemic activity, and the functional properties increased as the βG content involved in MR increased.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Data Availability

Data will be made available on request.

References

  1. Aidee SR, Sayra RB, José RR, Bertha BD, Sergio OSS, Cristina CH (2018) Phosphoesterification of soybean and peanut proteins with sodium trimetaphosphate (STMP): changes in structure to improve functionality for food applications. Food Chem 260:299–305. https://doi.org/10.1016/j.foodchem.2018.04.009

    Article  CAS  Google Scholar 

  2. de Oliveira FC, Coimbra JSdR, de Oliveira EB, Zuñiga ADG, Rojas EEG (2016) Food protein-polysaccharide Conjugates obtained via the Maillard reaction: a review. Crit Rev Food Sci Nutr 56:1108–1125. https://doi.org/10.1080/10408398.2012.755669

    Article  CAS  PubMed  Google Scholar 

  3. Xu ZZ, Huang GQ, Xu TC, Liu LN, Xiao JX (2019) Comparative study on the Maillard reaction of chitosan oligosaccharide and glucose with soybean protein isolate. Int J Biol Macromol 131:601–607. https://doi.org/10.1016/j.ijbiomac.2019.03.101

    Article  CAS  PubMed  Google Scholar 

  4. Kutzli I, Griener D, Gibis M, Schmid C, Dawid C, Baier SK et al (2020) Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers. Food Hydrocoll 101:105535. https://doi.org/10.1016/j.foodhyd.2019.105535

    Article  CAS  Google Scholar 

  5. Zhong L, Ma N, Wu Y, Zhao L, Ma G, Pei F et al (2019) Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction. Food Hydrocoll 87:459–469. https://doi.org/10.1016/j.foodhyd.2018.08.034

    Article  CAS  Google Scholar 

  6. Cheng YH, Mu DC, Feng YY, Xu Z, Wen L, Chen ML et al (2022) Glycosylation of rice protein with dextran via the Maillard reaction in a macromolecular crowding condition to improve solubility. J Cereal Sci 103:103374. https://doi.org/10.1016/j.jcs.2021.103374

    Article  CAS  Google Scholar 

  7. Bai J, Ren Y, Li Y, Fan M, Qian H, Wang L et al (2019) Physiological functionalities and mechanisms of β-glucans. Trends Food Sci Technol 88:57–66. https://doi.org/10.1016/j.tifs.2019.03.023

    Article  CAS  Google Scholar 

  8. Laura JC, Villamiel M, Rosina LF (2007) Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass. Food Hydrocoll 21:433–443. https://doi.org/10.1016/j.foodhyd.2006.05.006

    Article  CAS  Google Scholar 

  9. Spotti MJ, Loyeau PA, Marangón A, Noir H, Rubiolo AC, Carrara CR (2019) Influence of Maillard reaction extent on acid induced gels of whey proteins and dextrans. Food Hydrocoll 91:224–231. https://doi.org/10.1016/j.foodhyd.2019.01.020

    Article  CAS  Google Scholar 

  10. Fu GM, Xu ZW, Luo C, Xu LY, Chen YR, Guo SL et al (2021) Modification of soy protein isolate by Maillard reaction and its application in microencapsulation of Limosilactobacillus reuteri. J Biosci Bioeng 132:343–350. https://doi.org/10.1016/j.jbiosc.2021.06.007

    Article  CAS  PubMed  Google Scholar 

  11. Gu F, Kim JM, Abbas S, Zhang X, Xia S, Chen Z (2009) Structure and antioxidant activity of high molecular weight Maillard reaction products from casein-glucose. Food Chem 120:505–511. https://doi.org/10.1016/j.foodchem.2009.10.044

    Article  CAS  Google Scholar 

  12. Zhang T, Zhang H, Yang Z, Wang Y, Li H (2019) Black rice addition prompted the beer quality by the extrusion as pretreatment. Food Sci Nutr 7:3664–3674. https://doi.org/10.1002/fsn3.1223

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  13. Chen W, Ma X, Wang W, Lv R, Guo M, Ding T et al (2019) Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction. Food Hydrocoll 95:298–307. https://doi.org/10.1016/j.foodhyd.2018.10.030

    Article  CAS  Google Scholar 

  14. Meng Y, Zhao X, Jiang Y, Ban Q, Wang X (2023) Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/d-tagatose conjugates. Food Chem 405:134928. https://doi.org/10.1016/j.foodchem.2022.134928

    Article  CAS  Google Scholar 

  15. I LOA, Gabriela RC, Luz MGPA VM (2010) Conjugates of bovine serum albumin with chitin oligosaccharides prepared through the Maillard reaction. J Agric Food Chem 58:12000–12005. https://doi.org/10.1021/jf102869f

    Article  CAS  Google Scholar 

  16. Zhang H, Yang J, Zhao Y (2015) High intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products. LWT–Food Sci Technol 60:253–262. https://doi.org/10.1016/j.lwt.2014.07.050

    Article  CAS  Google Scholar 

  17. Shen L, Tang C (2012) Microfluidization as a potential technique to modify surface properties of soy protein isolate. Food Res Int 48:108–118. https://doi.org/10.1016/j.foodres.2012.03.006

    Article  CAS  Google Scholar 

  18. Laura JC, Rosina LF, Olano A, Villamiel M (2005) Study on β-lactoglobulin glycosylation with dextran: effect on solubility and heat stability. Food Chem 93:689–695. https://doi.org/10.1016/j.foodchem.2004.09.050

    Article  CAS  Google Scholar 

  19. Álvarez C, García V, Rendueles M, Díaz M (2012) Functional properties of isolated porcine blood proteins modified by Maillard’s reaction. Food Hydrocoll 28:267–274. https://doi.org/10.1016/j.foodhyd.2012.01.001

    Article  CAS  Google Scholar 

  20. Mu L, Zhao H, Zhao M, Cui C, Liu L (2011) Physicochemical properties of soy protein isolates-acacia gum conjugates. Czech J Food Sci 29:129–136. https://doi.org/10.17221/339/2009-CJFS

    Article  CAS  Google Scholar 

  21. Shigeru H, Shuryo N (1985) Relationships of hydrophobicity and net charge to the solubility of milk and soy proteins. J Food Sci 50:486–491. https://doi.org/10.1111/j.1365-2621.1985.tb13433.x

    Article  Google Scholar 

  22. Li C, Xue H, Chen Z, Ding Q, Wang X (2014) 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. https://doi.org/10.1016/j.foodres.2013.12.038

    Article  CAS  Google Scholar 

  23. Zhu Y, Gao H, Liu W, Zou L, McClements DJ (2020) A review of the rheological properties of dilute and concentrated food emulsions. J Texture Stud 51:45–55. https://doi.org/10.1111/jtxs.12444

    Article  CAS  PubMed  Google Scholar 

  24. Inglett GE, Chen D, Liu SX (2015) Functional properties of teff and oat composites. Food Nutr Sci 6:1591–1602. https://doi.org/10.4236/fns.2015.617164

    Article  CAS  Google Scholar 

  25. Mei L, Fu Q, Guo T, Ji Q, Zhou Y (2022) Structural changes and cholesterol-lowering in denatured whey protein isolate: malic acid combined enzymolysis. Food Hydrocoll 127:107502. https://doi.org/10.1016/j.foodhyd.2022.107502

    Article  CAS  Google Scholar 

  26. Ragot FI, Russell G, Schneeman BO (1992) Effect of Maillard reaction products on bile acid binding, plasma and hepatic lipids, and weight of gastrointestinal organs. J Agric Food Chem 40:1634–1640. https://doi.org/10.1021/jf00021a032

    Article  CAS  Google Scholar 

  27. Biskup RC, Rokita B, Ulanski P, Rosiak JM (2005) Radiation-induced and sonochemical degradation of chitosan as a way to increase its fat-binding capacity. Nucl Instrum Methods Phys Res Sect B 236:383–390. https://doi.org/10.1016/j.nimb.2005.04.002

    Article  CAS  Google Scholar 

  28. Jakobek L (2015) Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chem 175:556–567. https://doi.org/10.1016/j.foodchem.2014.12.013

    Article  CAS  PubMed  Google Scholar 

  29. Marín ML, Selgas D, Pin C, Casas C (1992) Relationships of hydrophobicity and antigenic activity to fat-binding capacity of heat denatured meat proteins. J Sci Food Agric 60:505–508. https://doi.org/10.1002/jsfa.2740600416

    Article  Google Scholar 

  30. Voutsinas LP, Nakai S (1983) A simple turbidimetric method for determining the fat binding capacity of proteins. J Agric Food Chem 31:58–63. https://doi.org/10.1021/jf00115a015

    Article  CAS  PubMed  Google Scholar 

  31. Regand A, Chowdhury Z, Tosh SM, Wolever TM, Wood P (2011) The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility. Food Chem 129:297–304. https://doi.org/10.1016/j.foodchem.2011.04.053

    Article  CAS  PubMed  Google Scholar 

  32. Hwang IG, Kim HY, Woo KS, Hong JT, Hwang BY, Jung JK et al (2011) Isolation and characterisation of an α-glucosidase inhibitory substance from fructose–tyrosine Maillard reaction products. Food Chem 127:122–126. https://doi.org/10.1016/j.foodchem.2010.12.099

    Article  CAS  Google Scholar 

  33. Tran TN, Doan CT, Nguyen VB, Nguyen AD, Wang SL (2019) Anti-oxidant and anti-diabetes potential of water-soluble chitosan-glucose derivatives produced by Maillard reaction. Polymers 11:1714. https://doi.org/10.3390/polym11101714

    Article  CAS  PubMed  PubMed Central  Google Scholar 

Download references

Funding

The Natural Science Foundation of China supported this study (fund number: 31972142 and 31571914).

Author information

Authors and Affiliations

  1. College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China

    Zhaonan Chu, Qiyun Zhang, Xiaohui Li, Bin Xue, Tao Sun & Jing Xie

Authors
  1. Zhaonan Chu
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Qiyun Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Xiaohui Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Bin Xue
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Tao Sun
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Jing Xie
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

Zhaonan Chu, Qiyun Zhang: Conceptualization, Data curation, Writing-Original draft preparation. Tao Sun: Writing-Reviewing and Editing. Xiaohui Li: Resources. Bin Xue: Validation. Jing Xie: Funding acquisition.

Corresponding author

Correspondence to Tao Sun.

Ethics declarations

Conflict of Interest

The authors declare that there are no conflicts of interest or personal relationships that could have appeared to influence the work reported in this paper.

Ethical Approval

This study does not involve any human or animal testing.

Consent to Participate

All authors have read and approved the MS; and, that all are aware of its submission.

Consent for Publication

All authors agree to publish.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Electronic Supplementary Material

Below is the link to the electronic supplementary material.

Supplementary Material 1

Supplementary Material 2

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Chu, Z., Zhang, Q., Li, X. et al. Effect of Oat β-Glucan on the Structure and Properties of Soybean Protein Isolate During Maillard Reaction. Plant Foods Hum Nutr 78, 552–556 (2023). https://doi.org/10.1007/s11130-023-01092-4

Download citation

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-023-01092-4

Keywords

Search

Navigation