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Functional, structural properties of pea protein isolate-xylooligosaccharide glycosylated conjugate and its application in O/W emulsion preparation

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Abstract

The conjugates of plant protein and functional oligosaccharide by glycosylation are typically better emulsifiers than protein itself. Pea protein isolate (PPI) and xylo-oligosaccharide (XOS) glycosylated conjugates (PPI-MRPS) was prepared by hydrothermal Maillard reaction under 75 ℃ for 90 min. The functional, structural properties and application of PPI-MRPS were researched in this study. Results showed that PPI-MRPS exhibited better solubility (64.58%) and emulsifying properties (emulsifying activity and stability were 12.32 g/m2 and 59.64%) compared with physical mixture (PPI-XOS) and PPI. The results of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), fourier transform infrared (FT-IR) and fluorescence spectrum indicated that new aromatic ring formed in higher molecular conjugates and the space structure changed after glycosylation. Finally, during application, the O/W emulsion stabilized by PPI-MRPS, showed smaller particle size and was more uniform and stable, which indicated PPI-MRPS could be used as a potential new food stabilizer in emulsion products.

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Acknowledgements

This study was funded by the Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/ Key Laboratory of Henan Province, Henan University of Technology (GO202205), the National Natural Science Foundation of China (No. U21A20270), the Key Scientific Research Projects of Colleges and Universities of Henan (23A550012), the Science and Technology Project of Henan Province (222102110112) and the Science Foundation of Henan University of Technology (2020BS013).

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  1. Tingwei Zhu and Luyan Ma contributed equally and share co-first authorship.

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  1. Grain Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China

    Tingwei Zhu, Luyan Ma, Haiyu Jiang, Weijiang Li, Xingfeng Guo, Chenxian Yang & Guanhao Bu

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Zhu, T., Ma, L., Jiang, H. et al. Functional, structural properties of pea protein isolate-xylooligosaccharide glycosylated conjugate and its application in O/W emulsion preparation. Food Measure 17, 6135–6143 (2023). https://doi.org/10.1007/s11694-023-02102-4

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