Pea protein properties are altered following glycation by microwave heating

ERTUĞRUL Ü., NAMLI S., TAŞ O., KOCADAĞLI T., GÖKMEN V., ŞÜMNÜ S. G., ...Daha Fazla

LWT, cilt.150, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 150
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.lwt.2021.111939
  • Dergi Adı: LWT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Glycation, Microwave heating, Allulose, Pea protein concentrate, AGEs, FUNCTIONAL-PROPERTIES, MAILLARD REACTION, SOY PROTEIN, ISOMERIZATION, GELATION, BINDING, SUGAR, WATER
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

© 2021 Elsevier LtdPea protein is often used in protein enriched diets due to its nutritional properties. Modifying its properties has been studied from many perspectives. Glycation, a non-enzymatic glycosylation reaction of proteins, is one of the modification strategies used to alter its properties like solubility and hydration ability. This study aims to investigate the extent and effect of glycation by MW heating with reducing sugars (glucose, fructose and allulose) on pea protein concentrate (PPC) by determining protein solubility and hydration behavior, free amino groups, remaining reducing sugars and glycation products. Based on the results, samples glycated by microwave heating participated in the reaction more, and this method enhanced the solubility and the hydration of PPC more than conventional heating. In fact, the solubility of 2:1.25 samples glycated by MW heating has almost doubled compared to control. Overall, the study indicated that glycation by MW heating could be used as an alternative modification method since it increased the water-PPC interactions more than water bath glycation.