Impact of inulin molecular weight on physiochemical and techno-functional properties of Chlorella protein isolate and hydrolysed peptides' Maillard conjugates
Journal of the Science of Food and Agriculture, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Basım Tarihi: 2026
- Doi Numarası: 10.1002/jsfa.71177
- Dergi Adı: Journal of the Science of Food and Agriculture
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Periodicals Index Online, BIOSIS, Chemical Abstracts Core, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO)
- Anahtar Kelimeler: antioxidant, chlorella, emulsification, glycation, Maillard conjugates
- Orta Doğu Teknik Üniversitesi Adresli: Evet
Özet
BACKGROUND: With the rise of alternative proteins, microalgae are on the verge of commercialization to meet global demand for protein-rich foods. The functionality of alternative protein becomes crucial for protein-fortified product development. Modification via Maillard-type glycation can be employed to improve functional properties. Maillard reaction is a scalable, fast and simple method for enhancing functionality. RESULTS: The findings indicated that glycation had altered the surface morphology and increased particle size. With varying molecular weight of inulin higher solubility was observed, particularly for sample CHP 1:1L at pH 4.0, which demonstrated highest increase in solubility compared to the native protein, overall, solubility remained moderate. Moreover, high-molecular-weight inulin has positively affected emulsification stability for glycoconjugates of both Chlorella protein isolate and hydrolysates, H-CHP 1:1H demonstrated most stability at pH 5.0 with an emulsification stability index (ESI) of 2203 min (1.5 days). Notably, the antioxidant capacity of both CHP and H-CHP conjugates was high, with CHP 1:1M showing a Trolox equivalent of 0.33 mg mL−1 mg−1 (a 450% increase) and H-CHP 1:1L showing 0.61 mg mL−1 mg−1 (a 308% increase), respectively. CONCLUSION: The results obtained from this study expand understanding of glycoconjugates' structure and function behaviour, promising its utility as functional ingredients. The enhanced emulsification stability, water/oil holding and antioxidant ability of these conjugates promises its application in structured matrices, emulsion and fat containing formulations. © 2026 Society of Chemical Industry.