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Proteinlerin Karbonhidrat ve Polifenollerle Konjugasyonu

Year 2024, Volume: 1 Issue: 2, 50 - 61

Abstract

Proteinler, sahip oldukları birçok fonksiyonel özellik sayesinde gıda endüstrisinde geniş bir yelpazede yer almaktadır. Proteinler ve izolatları birçok farklı kaynaktan elde edilebilmektedir; ancak artan nüfusla birlikte kaynaklar azalmakta ve bu nedenle yeni protein kaynakları araştırılmaktadır. Bitkisel proteinler, zengin besleyici içerikleri, düşük maliyetleri ve kolay ulaşılabilir olmaları nedeniyle iyi bir alternatif oluşturmaktadır. Bazı durumlarda proteinlerin fonksiyonel özelliklerinin zayıf olması, onların kullanımlarını kısıtlamaktadır. Bu nedenle araştırmalar karbonhidratlar ve polifenoller gibi çeşitli molekül ve bileşiklerin proteinlerle etkileşimlerini incelemeye odaklanmıştır. Çeşitli yöntemlerle gerçekleştirilen bu modifikasyonlar sayesinde proteinlerin fonksiyonel özelliklerinin iyileştirilebileceği tespit edilmiştir. Yapılan çalışmalarda Maillard konjugasyon yöntemleri olarak kuru ve ıslak ısıtma, ultrases, vurgulu elektrik alan, mikrodalga, yüksek basınç; protein-polifenol konjugasyon yöntemleri olarak ise alkali muamelesi yöntemi, enzim katalizli aşılama, serbest radikal aşılama, kimyasal bağlama yöntemleri açıklanmıştır. Bu çalışmanın amacı, proteinlerin karbonhidrat ve polifenollerle konjugasyon yöntemlerini derlemek; ayrıca bu işlemler sonucunda fonksiyonel özelliklerin nasıl etkilendiğini literatür verileri ışığında değerlendirmektir.

References

  • Aksoy, Z., Ersus, S. (2023). The comparative studies on the physicochemical properties of mung bean protein isolate-polysaccharide conjugates prepared by ultrasonic or controlled heating treatment. Biocatalysis and Agricultural Biotechnology, 50, 102690. https://doi.org/10.1016/j.bcab.2023.102690
  • Aziznia, S., Askari, G., Emamdjomeh, Z., ve Salami, M. (2024). Effect of ultrasonic assisted grafting on the structural and functional properties of mung bean protein isolate conjugated with maltodextrin through maillard reaction. International Journal of Biological Macromolecules, 254, 127616. https://doi.org/10.1016/j.ijbiomac.2023.127616
  • Benjakul, S., Singh, A., Chotphruethipong, L. ve Mittal, A. (2021). Protein- polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticals. Advances in Food and Nutrition Research, 98, 281–320. https://doi.org/10.1016/bs.afnr.2021.02.011
  • Chen, J., Zhang, X., Chen, X., Pius Bassey, A., Zhou, G. ve Xu, X. (2022). Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters. Food Chemistry, 386. https://doi.org/10.1016/j.foodchem.2022.132662
  • Chen, W., Lv, R., Wang, W., Ma, X., Muhammad, A. I., Guo, M., Ye, X. ve Liu, D. (2019). Time effect on structural and functional properties of whey protein isolate-gum acacia conjugates prepared via Maillard reaction. Journal of the Science of Food and Agriculture, 99(10), 4801–4807. https://doi.org/10.1002/jsfa.9735
  • Chen, W., Ma, X., Wang, W., Lv, R., Guo, M., Ding, T., Ye, X., Miao, S. ve Liu, D. (2019). Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction. Food Hydrocolloids, 95, 298–307. https://doi.org/10.1016/j.foodhyd.2018.10.030
  • Djuardi, A. U. P., Yuliana, N. D., Ogawa, M., Akazawa, T. ve Suhartono, M. T. (2020). Emulsifying properties and antioxidant activity of soy protein isolate conjugated with tea polyphenol extracts. Journal of Food Science and Technology, 57(10), 3591–3600. https://doi.org/10.1007/s13197-020-04391-9
  • Dumitrașcu, L., Borda, D. ve Aprodu, I. (2023). Alternative Processing Options for Improving the Proteins Functionality by Maillard Conjugation. Foods, 12(19). https://doi.org/10.3390/foods12193588
  • Gu, L., Yao, X., McClements, D. J., Liang, L., Xiong, W., Li, J., Chang, C., Su, Y. ve Yang, Y. (2023). Fabrication, characterization, and application of catechin- dextran-egg white protein conjugates: Novel antioxidant emulsifiers. LWT, 173. https://doi.org/10.1016/j.lwt.2022.114268
  • Guan, H., Zhang, W., Sun-Waterhouse, D., Jiang, Y., Li, F., Waterhouse, G. I. N. ve Li, D. (2021). Phenolic-protein interactions in foods and post ingestion: Switches empowering health outcomes. Trends in Food Science and Technology, 118, 71–86. https://doi.org/10.1016/j.tifs.2021.08.033
  • Han, Z., Zhu, M., Wan, X., Zhai, X., Ho, C. T. ve Zhang, L. (2022). Food polyphenols and Maillard reaction: regulation effect and chemical mechanism. Critical Reviews in Food Science and Nutrition, 1-17. https://doi.org/10.1080/10408398.2022.2146653
  • Kan, X., Chen, G., Zhou, W. ve Zeng, X. (2021). Application of protein- polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties. Food Research International, 150. https://doi.org/10.1016/j.foodres.2021.110740
  • Kan, X., Hu, Y., Huang, Y., Fan, X., Chen, G., Ye, H.. ve Zeng, X. (2023). Kan, X., Hu, Y., Huang, Y., Fan, X., Chen, G., Ye, H., & Zeng, X. (2023). Characterization of whey protein isolate-gum Arabic Maillard conjugate and evaluation of the effects of conjugate-stabilized emulsion on microbiota of human fecal cultures. Food Hydrocolloids, 134, 108060. https://doi.org/10.1016/j.foodhyd.2022.108060
  • Liu, C., Jin, H., Yu, Y., Sun, J., Zheng, H., Zhang, Y., Xu, J. ve Zhu, X. (2020). The improvement of nanoemulsion stability and antioxidation via protein- chlorogenic acid-dextran conjugates as emulsifiers. Nanomaterials, 10(6). https://doi.org/10.3390/nano10061094
  • Liu, F., Mcclements, D. J., Ma, C. ve Liu, X. (2023). Novel Colloidal Food Ingredients: Protein Complexes and Conjugates. Annual Review of Food Science and Technology, 14, 35-61. https://doi.org/10.1146/annurev-food-060721
  • Liu, J., Yong, H., Yao, X., Hu, H., Yun, D. ve Xiao, L. (2019). Recent advances in phenolic-protein conjugates: Synthesis, characterization, biological activities and potential applications. RSC Advances, 9(61), 35825-35840. https://doi.org/10.1039/c9ra07808h
  • Liu, X., Song, Q., Li, X., Chen, Y., Liu, C., Zhu, X., Liu, J., Granato, D., Wang, Y. ve Huang, J. (2021). Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes. Food Chemistry, 361. https://doi.org/10.1016/j.foodchem.2021.130071
  • Ma, X., Chen, W., Yan, T., Wang, D., Hou, F., Miao, S., Liu, D., 2020. Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions. Food Chemistry, 309, 125501. https://doi.org/10.1016/j.foodchem.2019.125501
  • Nooshkam, M., Varidi, M. ve Verma, D. K. (2020). Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review. Food Research International, 131. https://doi.org/10.1016/j.foodres.2020.109003
  • Parolia, S., Maley, J., Sammynaiken, R., Green, R., Nickerson, M. ve Ghosh, S. (2022). Structure – Functionality of lentil protein-polyphenol conjugates. Food Chemistry, 367. https://doi.org/10.1016/j.foodchem.2021.130603
  • Pi, X., Liu, J., Sun, Y., Ban, Q., Cheng, J. ve Guo, M. (2023). Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols. Food Chemistry, 405. https://doi.org/10.1016/j.foodchem.2022.134820
  • Rashid, M. (2022). Fesleğen tohumu protein izolatlarının fiziko-kimyasal ve fonksiyonel özelliklerinin araştırılması ve glutensiz ekmek üretiminde kullanımı. [Yüksek lisans tezi, İstanbul Sabahattin Zaim Üniversitesi]. YÖK Ulusal Tez Merkezi.
  • Sedaghat Doost, A., Nikbakht Nasrabadi, M., Wu, J., A’yun, Q. ve Van der Meeren, P. (2019). Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques. In Trends in Food Science and Technology, 91, 1–11. https://doi.org/10.1016/j.tifs.2019.06.011
  • Sui, X., Sun, H., Qi, B., Zhang, M., Li, Y. ve Jiang, L. (2018). Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions. Food Chemistry, 245, 871–878. https://doi.org/10.1016/j.foodchem.2017.11.090
  • Sun, J., Mu, Y., Obadi, M., Dong, S. ve Xu, B. (2020). Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin–dextran conjugates. Food Research International, 137. https://doi.org/10.1016/j.foodres.2020.109468
  • Taha, A., Casanova, F., Šimonis, P., Jonikaitė-Švėgždienė, J., Jurkūnas, M., Gomaa, M. A. E. ve Stirkė, A. (2022). Pulsed electric field-assisted glycation of bovine serum albumin/starch conjugates improved their emulsifying properties. Innovative Food Science and Emerging Technologies, 82. https://doi.org/10.1016/j.ifset.2022.103190
  • Tazeddinova, D., Toshev, A. D., Abylgazinova, A., Rahman, Md. R., Matin, Md. M., Bakri, M. K. Bin. ve Ayan, O. (2022). A review of polyphenol and Whey Protein-based conjugates. Bio Resources, 17(4), 6997. doi: 10.15376/biores.17.4.Tazeddinova1
  • Vinayashree, S. ve Vasu, P. (2021). Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds. Food Chemistry, 340. https://doi.org/10.1016/j.foodchem.2020.128177
  • Wang, Y., Chen, Y., Lv, J., Li, C. ve Wang, F. (2023). Characterization of walnut protein isolate-polyphenol nanoconjugates for the developing a food-grade delivery system. Journal of Food Science and Technology, 60(9), 2454–2467. https://doi.org/10.1007/s13197-023-05768-2
  • Xu, Y., Han, M., Huang, M. ve Xu, X. (2021). Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols. Food Chemistry, 352. https://doi.org/10.1016/j.foodchem.2021.129376
  • Yan, S., Xie, F., Zhang, S., Jiang, L., Qi, B. ve Li, Y. (2021). Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 609. https://doi.org/10.1016/j.colsurfa.2020.125641
  • Yan, Y., Zhu, Q., Diao, C., Wang, J., Wu, Z. ve Wang, H. (2020). Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein- polysaccharide conjugates and fat-soluble antioxidant. Food Hydrocolloids, 101. https://doi.org/10.1016/j.foodhyd.2019.105447
  • Yıldız, O., Şahin, H., Kara, M., Aliyazıcıoğlu, R., Tarhan, Ö. ve Kolaylı, S. (2010). Maillard Reaksiyonları ve Reaksiyon Ürünlerinin Gıdalardaki Önemi. Akademik Gıda, 8(6), 44-51.
  • Zha, F., Dong, S., Rao, J. ve Chen, B. (2019). Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions. Food Chemistry, 285, 130–138. https://doi.org/10.1016/j.foodchem.2019.01.151
  • Zhang, Q., Cheng, Z., Wang, Y. ve Fu, L. (2021). Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Critical Reviews in Food Science and Nutrition, 61(21), 3589-3615. https://doi.org/10.1080/10408398.2020.1803199
  • Zhang, Z., Holden, G., Wang, B. ve Adhikari, B. (2023). Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates. Food Chemistry, 406. https://doi.org/10.1016/j.foodchem.2022.134931
  • Zhang, Z., Wang, B. ve Adhikari, B. (2022). Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation. Future Foods, 6. https://doi.org/10.1016/j.fufo.2022.100193
  • Zhao, T., Huang, L., Luo, D., Xie, Y., Zhang, Y., Zhang, Y., Jiao, W., Su, G. ve Zhao, M. (2021). Fabrication and characterization of anchovy protein hydrolysates- polyphenol conjugates with stabilizing effects on fish oil emulsion. Food Chemistry, 351. https://doi.org/10.1016/j.foodchem.2021.129324

Conjugation of Proteins with Carbohydrates and Polyphenols

Year 2024, Volume: 1 Issue: 2, 50 - 61

Abstract

Proteins are widely used in the food industry due to their many functional properties. Proteins and their isolates can be obtained from many different sources. However, with the increasing population, resources are decreasing and therefore new protein sources are being searched. Plant proteins are a good alternative due to their rich nutritional content, low cost and easy availability. In some cases, the poor functional properties of proteins limit their utilization. Therefore, research has focused on studying the interactions of various molecules and compounds such as carbohydrates and polyphenols with proteins. It has been determined that the functional properties of proteins can be improved by these modifications carried out by various methods. In the studies, dry and wet heating, ultrasound, pulsed electric field, microwave, high pressure and alkaline treatment, enzyme catalyzed grafting, free radical grafting and chemical coupling methods have been described as Maillard conjugation methods and protein-polyphenol conjugation methods, respectively. The aim of this study is to review the conjugation methods of proteins with carbohydrates and polyphenols and to evaluate how functional properties are affected as a result of these processes in the light of literature data.

References

  • Aksoy, Z., Ersus, S. (2023). The comparative studies on the physicochemical properties of mung bean protein isolate-polysaccharide conjugates prepared by ultrasonic or controlled heating treatment. Biocatalysis and Agricultural Biotechnology, 50, 102690. https://doi.org/10.1016/j.bcab.2023.102690
  • Aziznia, S., Askari, G., Emamdjomeh, Z., ve Salami, M. (2024). Effect of ultrasonic assisted grafting on the structural and functional properties of mung bean protein isolate conjugated with maltodextrin through maillard reaction. International Journal of Biological Macromolecules, 254, 127616. https://doi.org/10.1016/j.ijbiomac.2023.127616
  • Benjakul, S., Singh, A., Chotphruethipong, L. ve Mittal, A. (2021). Protein- polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticals. Advances in Food and Nutrition Research, 98, 281–320. https://doi.org/10.1016/bs.afnr.2021.02.011
  • Chen, J., Zhang, X., Chen, X., Pius Bassey, A., Zhou, G. ve Xu, X. (2022). Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters. Food Chemistry, 386. https://doi.org/10.1016/j.foodchem.2022.132662
  • Chen, W., Lv, R., Wang, W., Ma, X., Muhammad, A. I., Guo, M., Ye, X. ve Liu, D. (2019). Time effect on structural and functional properties of whey protein isolate-gum acacia conjugates prepared via Maillard reaction. Journal of the Science of Food and Agriculture, 99(10), 4801–4807. https://doi.org/10.1002/jsfa.9735
  • Chen, W., Ma, X., Wang, W., Lv, R., Guo, M., Ding, T., Ye, X., Miao, S. ve Liu, D. (2019). Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction. Food Hydrocolloids, 95, 298–307. https://doi.org/10.1016/j.foodhyd.2018.10.030
  • Djuardi, A. U. P., Yuliana, N. D., Ogawa, M., Akazawa, T. ve Suhartono, M. T. (2020). Emulsifying properties and antioxidant activity of soy protein isolate conjugated with tea polyphenol extracts. Journal of Food Science and Technology, 57(10), 3591–3600. https://doi.org/10.1007/s13197-020-04391-9
  • Dumitrașcu, L., Borda, D. ve Aprodu, I. (2023). Alternative Processing Options for Improving the Proteins Functionality by Maillard Conjugation. Foods, 12(19). https://doi.org/10.3390/foods12193588
  • Gu, L., Yao, X., McClements, D. J., Liang, L., Xiong, W., Li, J., Chang, C., Su, Y. ve Yang, Y. (2023). Fabrication, characterization, and application of catechin- dextran-egg white protein conjugates: Novel antioxidant emulsifiers. LWT, 173. https://doi.org/10.1016/j.lwt.2022.114268
  • Guan, H., Zhang, W., Sun-Waterhouse, D., Jiang, Y., Li, F., Waterhouse, G. I. N. ve Li, D. (2021). Phenolic-protein interactions in foods and post ingestion: Switches empowering health outcomes. Trends in Food Science and Technology, 118, 71–86. https://doi.org/10.1016/j.tifs.2021.08.033
  • Han, Z., Zhu, M., Wan, X., Zhai, X., Ho, C. T. ve Zhang, L. (2022). Food polyphenols and Maillard reaction: regulation effect and chemical mechanism. Critical Reviews in Food Science and Nutrition, 1-17. https://doi.org/10.1080/10408398.2022.2146653
  • Kan, X., Chen, G., Zhou, W. ve Zeng, X. (2021). Application of protein- polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties. Food Research International, 150. https://doi.org/10.1016/j.foodres.2021.110740
  • Kan, X., Hu, Y., Huang, Y., Fan, X., Chen, G., Ye, H.. ve Zeng, X. (2023). Kan, X., Hu, Y., Huang, Y., Fan, X., Chen, G., Ye, H., & Zeng, X. (2023). Characterization of whey protein isolate-gum Arabic Maillard conjugate and evaluation of the effects of conjugate-stabilized emulsion on microbiota of human fecal cultures. Food Hydrocolloids, 134, 108060. https://doi.org/10.1016/j.foodhyd.2022.108060
  • Liu, C., Jin, H., Yu, Y., Sun, J., Zheng, H., Zhang, Y., Xu, J. ve Zhu, X. (2020). The improvement of nanoemulsion stability and antioxidation via protein- chlorogenic acid-dextran conjugates as emulsifiers. Nanomaterials, 10(6). https://doi.org/10.3390/nano10061094
  • Liu, F., Mcclements, D. J., Ma, C. ve Liu, X. (2023). Novel Colloidal Food Ingredients: Protein Complexes and Conjugates. Annual Review of Food Science and Technology, 14, 35-61. https://doi.org/10.1146/annurev-food-060721
  • Liu, J., Yong, H., Yao, X., Hu, H., Yun, D. ve Xiao, L. (2019). Recent advances in phenolic-protein conjugates: Synthesis, characterization, biological activities and potential applications. RSC Advances, 9(61), 35825-35840. https://doi.org/10.1039/c9ra07808h
  • Liu, X., Song, Q., Li, X., Chen, Y., Liu, C., Zhu, X., Liu, J., Granato, D., Wang, Y. ve Huang, J. (2021). Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes. Food Chemistry, 361. https://doi.org/10.1016/j.foodchem.2021.130071
  • Ma, X., Chen, W., Yan, T., Wang, D., Hou, F., Miao, S., Liu, D., 2020. Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions. Food Chemistry, 309, 125501. https://doi.org/10.1016/j.foodchem.2019.125501
  • Nooshkam, M., Varidi, M. ve Verma, D. K. (2020). Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review. Food Research International, 131. https://doi.org/10.1016/j.foodres.2020.109003
  • Parolia, S., Maley, J., Sammynaiken, R., Green, R., Nickerson, M. ve Ghosh, S. (2022). Structure – Functionality of lentil protein-polyphenol conjugates. Food Chemistry, 367. https://doi.org/10.1016/j.foodchem.2021.130603
  • Pi, X., Liu, J., Sun, Y., Ban, Q., Cheng, J. ve Guo, M. (2023). Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols. Food Chemistry, 405. https://doi.org/10.1016/j.foodchem.2022.134820
  • Rashid, M. (2022). Fesleğen tohumu protein izolatlarının fiziko-kimyasal ve fonksiyonel özelliklerinin araştırılması ve glutensiz ekmek üretiminde kullanımı. [Yüksek lisans tezi, İstanbul Sabahattin Zaim Üniversitesi]. YÖK Ulusal Tez Merkezi.
  • Sedaghat Doost, A., Nikbakht Nasrabadi, M., Wu, J., A’yun, Q. ve Van der Meeren, P. (2019). Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques. In Trends in Food Science and Technology, 91, 1–11. https://doi.org/10.1016/j.tifs.2019.06.011
  • Sui, X., Sun, H., Qi, B., Zhang, M., Li, Y. ve Jiang, L. (2018). Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions. Food Chemistry, 245, 871–878. https://doi.org/10.1016/j.foodchem.2017.11.090
  • Sun, J., Mu, Y., Obadi, M., Dong, S. ve Xu, B. (2020). Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin–dextran conjugates. Food Research International, 137. https://doi.org/10.1016/j.foodres.2020.109468
  • Taha, A., Casanova, F., Šimonis, P., Jonikaitė-Švėgždienė, J., Jurkūnas, M., Gomaa, M. A. E. ve Stirkė, A. (2022). Pulsed electric field-assisted glycation of bovine serum albumin/starch conjugates improved their emulsifying properties. Innovative Food Science and Emerging Technologies, 82. https://doi.org/10.1016/j.ifset.2022.103190
  • Tazeddinova, D., Toshev, A. D., Abylgazinova, A., Rahman, Md. R., Matin, Md. M., Bakri, M. K. Bin. ve Ayan, O. (2022). A review of polyphenol and Whey Protein-based conjugates. Bio Resources, 17(4), 6997. doi: 10.15376/biores.17.4.Tazeddinova1
  • Vinayashree, S. ve Vasu, P. (2021). Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds. Food Chemistry, 340. https://doi.org/10.1016/j.foodchem.2020.128177
  • Wang, Y., Chen, Y., Lv, J., Li, C. ve Wang, F. (2023). Characterization of walnut protein isolate-polyphenol nanoconjugates for the developing a food-grade delivery system. Journal of Food Science and Technology, 60(9), 2454–2467. https://doi.org/10.1007/s13197-023-05768-2
  • Xu, Y., Han, M., Huang, M. ve Xu, X. (2021). Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols. Food Chemistry, 352. https://doi.org/10.1016/j.foodchem.2021.129376
  • Yan, S., Xie, F., Zhang, S., Jiang, L., Qi, B. ve Li, Y. (2021). Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 609. https://doi.org/10.1016/j.colsurfa.2020.125641
  • Yan, Y., Zhu, Q., Diao, C., Wang, J., Wu, Z. ve Wang, H. (2020). Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein- polysaccharide conjugates and fat-soluble antioxidant. Food Hydrocolloids, 101. https://doi.org/10.1016/j.foodhyd.2019.105447
  • Yıldız, O., Şahin, H., Kara, M., Aliyazıcıoğlu, R., Tarhan, Ö. ve Kolaylı, S. (2010). Maillard Reaksiyonları ve Reaksiyon Ürünlerinin Gıdalardaki Önemi. Akademik Gıda, 8(6), 44-51.
  • Zha, F., Dong, S., Rao, J. ve Chen, B. (2019). Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions. Food Chemistry, 285, 130–138. https://doi.org/10.1016/j.foodchem.2019.01.151
  • Zhang, Q., Cheng, Z., Wang, Y. ve Fu, L. (2021). Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Critical Reviews in Food Science and Nutrition, 61(21), 3589-3615. https://doi.org/10.1080/10408398.2020.1803199
  • Zhang, Z., Holden, G., Wang, B. ve Adhikari, B. (2023). Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates. Food Chemistry, 406. https://doi.org/10.1016/j.foodchem.2022.134931
  • Zhang, Z., Wang, B. ve Adhikari, B. (2022). Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation. Future Foods, 6. https://doi.org/10.1016/j.fufo.2022.100193
  • Zhao, T., Huang, L., Luo, D., Xie, Y., Zhang, Y., Zhang, Y., Jiao, W., Su, G. ve Zhao, M. (2021). Fabrication and characterization of anchovy protein hydrolysates- polyphenol conjugates with stabilizing effects on fish oil emulsion. Food Chemistry, 351. https://doi.org/10.1016/j.foodchem.2021.129324
There are 38 citations in total.

Details

Primary Language Turkish
Subjects Food Technology
Journal Section Reviews
Authors

Bengisu Arslan 0009-0006-7663-8774

Ahmet Görgüç 0000-0003-3018-4595

Fatih Mehmet Yılmaz 0000-0002-1370-1231

Early Pub Date December 21, 2024
Publication Date
Submission Date October 16, 2024
Acceptance Date November 5, 2024
Published in Issue Year 2024 Volume: 1 Issue: 2

Cite

APA Arslan, B., Görgüç, A., & Yılmaz, F. M. (2024). Proteinlerin Karbonhidrat ve Polifenollerle Konjugasyonu. ADÜ Fen Ve Mühendislik Bilimleri Dergisi, 1(2), 50-61.