Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/3519
Title: Glycation of soy protein isolate with two ketoses: d-Allulose and fructose
Authors: Tas, Ozan
Ertugrul, Ulku
Oztop, Mecit Halil
Mazi, BG.
Ordu Üniversitesi
0000-0001-6414-8942
0000-0003-0142-5054
0000-0001-6421-5092
0000-0003-3478-6243
Keywords: SUGAR D-ALLULOSE; MAILLARD REACTION; FUNCTIONAL-PROPERTIES; ANTIOXIDANT ACTIVITY; RELAXATION-TIMES; NMR; UNDERSTAND; TRANSITION; CAPACITY; GELATION
d-Allulose; fructose; glycation; soy protein isolate; TD-NMR relaxometry
Issue Date: 2021
Publisher: WILEY HOBOKEN
Citation: Tas, O., Ertugrul, U., Oztop, MH., Mazi, BG. (2021). Glycation of soy protein isolate with two ketoses: d-Allulose and fructose. International Journal of Food Science and Technology, 56(11), 5461-5470.Doi:10.1111/ijfs.15218
Abstract: Modification of food proteins to have improved functional properties is of great importance. In this study, modification of soy protein isolate (SPI) was achieved through glycation. SPI was glycated in a spray dryer (SD) and an incubator followed by freeze drying (FD). d-Allulose, an important rare sugar, was used in SPI glycation as the carbohydrate source, and results were compared with fructose. In addition to the sugar type, two different SPI powder: sugar ratios (1:1 and 5:1) were investigated. For the glycated samples, emulsification activity, free amino groups, protein solubility, Fourier-transform infrared spectroscopy analysis, antioxidant activity experiments and time-domain NMR relaxometry measurements for hydration were conducted. According to the results, the solubility of SPI that is limited in native form has shown a significant improvement after glycation through both FD and SD methods. Besides, glycation through the FD method was found to be more favourable due to its milder conditions than the SD method. Considering the physicochemical properties, the best combination for the highest glycation degree was found to be the samples prepared at the 1:1 ratio with d-Allulose in the FD method. Overall, it was concluded that glycation of SPI enhanced its functional properties such as antioxidant and emulsification activities.
Description: WoS Categories : Food Science & Technology Web of Science Index : Science Citation Index Expanded (SCI-EXPANDED) Research Areas : Food Science & Technology
URI: http://dx.doi.org/10.1111/ijfs.15218
https://www.webofscience.com/wos/woscc/full-record/WOS:000668935700001
http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/3519
ISBN: 0950-5423
1365-2621
Appears in Collections:Gıda Mühendisliği

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