Effects of different polysaccharide contents on the gel properties of transglutaminase-induced ultrasonic-assisted peanut isolate proteins-corn silk polysaccharide products and their influence on riboflavin release behavior
The effects of ultrasonic-assisted glycosylation technology on the gel properties of transglutaminase-induced peanut protein isolate (PPI) and its influence on the release behavior of riboflavin were investigated. The mechanism of the glycosylation action and polysaccharide content on the gel proper...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002275 |
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| Summary: | The effects of ultrasonic-assisted glycosylation technology on the gel properties of transglutaminase-induced peanut protein isolate (PPI) and its influence on the release behavior of riboflavin were investigated. The mechanism of the glycosylation action and polysaccharide content on the gel properties of PPI were preliminarily explored. The results showed that glycosylation action made the structural unfolding of PPI, enhanced the molecular interactions between molecules, and formed a more compact gel network structure. Especially when the ratio of PPI to corn silk polysaccharide was 5:1, the G', G'', gel strength, and water-holding capacity were significantly improved. The improvement of gel properties was related to the hydrophobic interaction and disulfide bond enhancement between PPI and corn silk polysaccharide. Glycosylation action made the composite gel had a higher loading rate and protective and sustained release of riboflavin. This study provided an idea to solve the problems of poor processing performance of PPI. |
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| ISSN: | 2590-1575 |