Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates

Journal article

Zhang, Zijia, Holden, Greg, Wang, Bo and Adhikari, Benu. (2023). Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates. Food Chemistry. 406, p. Article 134931. https://doi.org/10.1016/j.foodchem.2022.134931
AuthorsZhang, Zijia, Holden, Greg, Wang, Bo and Adhikari, Benu
Abstract

Spirulina protein concentrate (SPC) was extracted from Spirulina biomass and its structure and technofunctional properties were modified through Maillard reaction with maltodextrin (MD). Wet-heating route was adapted and Maillard reaction was controlled within initial to intermediate stage by avoiding or minimising the formation of melanoidins. A glycation degree of up to 29.1 % was achieved after reaction between SPC and MD, and molecular weight of the SPC increased accordingly. The solubility of SPC was improved only in the pH range around its isoelectric point after conjugation. The antioxidative property of the SPC–MD conjugate was also improved as the DPPH radical scavenging activity increased 19.7 to 30.2 %. Oil-in-water emulsion stabilised by SPC-MD conjugate produced at 6 h had significantly reduced droplet size, increased surface charge, and higher physical stability in temperature range 25–60 °C. The outcome of this research will help broaden the application of SPC in food as emulsifier and encapsulating shell material.

Keywordsspirulina protein concentrate; maltodextrin; maillard reaction; conjugation; solubility; emulsions
Year2023
JournalFood Chemistry
Journal citation406, p. Article 134931
PublisherElsevier
ISSN0308-8146
Digital Object Identifier (DOI)https://doi.org/10.1016/j.foodchem.2022.134931
PubMed ID36529088
Scopus EID2-s2.0-85144322313
Page range1-11
Publisher's version
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All rights reserved
File Access Level
Controlled
Output statusPublished
Publication dates
Online12 Nov 2022
Publication process dates
Accepted08 Nov 2022
Deposited06 Mar 2023
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