Preparation and characterization of soybean protein isolate-dextran conjugate-based nanogels.

Dextrans / chemistry Hydrophobic and Hydrophilic Interactions Maillard Reaction Nanogels Soybean Proteins / chemistry
Dextran Glycosylation Nanogels Self-assembly Soybean protein isolate

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Aug 2022
Historique:
received: 03 11 2021
revised: 31 01 2022
accepted: 23 02 2022
pubmed: 6 3 2022
medline: 13 4 2022
entrez: 5 3 2022
Statut: ppublish

Résumé

Soybean protein isolate (SPI)-dextran conjugate-based nanogels were prepared via the Maillard reaction combined with protein self-assembly in this study. The dextran molecular weight (40 kDa), SPI/dextran mass ratio (1:1.75), and incubation time (3.3 d) for preparing SPI-dextran conjugate (SDC) were firstly optimized. The SDC was confirmed by analyzing the changes in protein composition and infrared absorption bands and showed loosened tertiary conformation, reduced surface hydrophobicity, decreased Z-average hydrodynamic diameter (D

Identifiants

DOI: 10.1016/j.foodchem.2022.132556 PMID: 35247773
pubmed: 35247773
pii: S0308-8146(22)00518-0
doi: 10.1016/j.foodchem.2022.132556
pii:
doi:

Substances chimiques

Dextrans 0
Nanogels 0
Soybean Proteins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

132556

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Auteurs

Qing Zhang (Q)

College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China; Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China. Electronic address: zhangqing@sicau.edu.cn.

Wenting Yue (W)

College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.

Dan Zhao (D)

College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.

Lan Chen (L)

College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.

Zili Xu (Z)

College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.

Derong Lin (D)

College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.

Wen Qin (W)

College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China; Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.

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Classifications MeSH

questionsmedicales.fr › Glucides › Polyosides › Glucanes › Dextrane › Preparation and characterization of soybean...
questionsmedicales.fr › Phénomènes chimiques › Interactions hydrophobes et hydrophiles › Preparation and characterization of soybean...
questionsmedicales.fr › Phénomènes chimiques › Phénomènes de chimie organique › Réaction de Maillard › Preparation and characterization of soybean...
questionsmedicales.fr › Technologie, industrie et agriculture › Produits manufacturés › Nanostructures › Nanoparticules › Nanogels › Preparation and characterization of soybean...
questionsmedicales.fr › Aliments et boissons › Aliments › Légumes › Produits à base de légumes › Produits alimentaires à base de soja › Protéines de soja › Preparation and characterization of soybean...