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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| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002275 |
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| author | Nannan Hu Lixin You Xinxin Han Shuo Wang Weihua Qi Lin Xiu Dan Cai |
| author_facet | Nannan Hu Lixin You Xinxin Han Shuo Wang Weihua Qi Lin Xiu Dan Cai |
| author_sort | Nannan Hu |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-ecda59df6ed2433a88c5cb10e49326fd |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ecda59df6ed2433a88c5cb10e49326fd2025-08-20T01:50:01ZengElsevierFood Chemistry: X2590-15752025-04-012710238010.1016/j.fochx.2025.102380Effects 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 behaviorNannan Hu0Lixin You1Xinxin Han2Shuo Wang3Weihua Qi4Lin Xiu5Dan Cai6College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; School of Life Science, Changchun Sci-Tech University, Changchun, Jilin 130600, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, ChinaSchool of Life Science, Changchun Sci-Tech University, Changchun, Jilin 130600, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, ChinaSchool of Life Science, Changchun Sci-Tech University, Changchun, Jilin 130600, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China; Corresponding authors at: College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China; Corresponding authors at: College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.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.http://www.sciencedirect.com/science/article/pii/S2590157525002275Corn silk polysaccharidePeanut isolate proteinGlycosylationComposite gelLoading capacity |
| spellingShingle | Nannan Hu Lixin You Xinxin Han Shuo Wang Weihua Qi Lin Xiu Dan Cai 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 Food Chemistry: X Corn silk polysaccharide Peanut isolate protein Glycosylation Composite gel Loading capacity |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | Corn silk polysaccharide Peanut isolate protein Glycosylation Composite gel Loading capacity |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002275 |
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