Food properties of egg white protein modified by rare ketohexoses through Maillard reaction
Summary d‐psicose (Psi), a rare ketohexose, improves food properties of proteins through the Maillard reaction (MR) much more than d‐fructose (Fru). This encouraged us to investigate the improvement of food properties of proteins through MR with various rare ketohexoses (d‐psicose, Psi; d‐tagatose,...
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| Veröffentlicht in: | International journal of food science & technology 2015-01, Vol.50 (1), p.194-202 |
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| creator | O'Charoen, Siwaporn Hayakawa, Shigeru Ogawa, Masahiro |
| description | Summary
d‐psicose (Psi), a rare ketohexose, improves food properties of proteins through the Maillard reaction (MR) much more than d‐fructose (Fru). This encouraged us to investigate the improvement of food properties of proteins through MR with various rare ketohexoses (d‐psicose, Psi; d‐tagatose, Tag; and d‐sorbose, Sor). The food properties of egg white protein (EWP) after reaction with Psi, Tag, Sor and Fru were studied. Psi‐EWP (43.3 μmol TE g−1) and Tag‐EWP (43.4 μmol TE g−1) had the highest antioxidant activity, followed by Sor‐EWP (38.4 μmol TE g−1) and Fru‐EWP (38.9 μmol TE g−1). MR enhanced the breaking stress of heat‐induced EWP gels by 224–267%. The breaking stress was higher in Psi‐EWP (81.1 kN m−2), Tag‐EWP (80.0 kN m−2) and Sor‐EWP (77.8 kN m−2) than in Fru‐EWP (71.6 kN m−2). Furthermore, the foaming capacity was highest in Psi‐EWP and Sor‐EWP. Rare ketohexoses improved food properties of EWP more than Fru. Overall, Psi offered the greatest functional improvement.
Food properties of egg white protein were improved through Maillard reaction with D‐ketohexoses. Antioxidant activity and gelling properties were improved more by D‐psicose and D‐tagatose, while emulsifying and foaming properties were improved more by D‐psicose and D‐sorbose. Overall, D‐psicose offered the great functional improvement. |
| doi_str_mv | 10.1111/ijfs.12607 |
| format | Article |
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d‐psicose (Psi), a rare ketohexose, improves food properties of proteins through the Maillard reaction (MR) much more than d‐fructose (Fru). This encouraged us to investigate the improvement of food properties of proteins through MR with various rare ketohexoses (d‐psicose, Psi; d‐tagatose, Tag; and d‐sorbose, Sor). The food properties of egg white protein (EWP) after reaction with Psi, Tag, Sor and Fru were studied. Psi‐EWP (43.3 μmol TE g−1) and Tag‐EWP (43.4 μmol TE g−1) had the highest antioxidant activity, followed by Sor‐EWP (38.4 μmol TE g−1) and Fru‐EWP (38.9 μmol TE g−1). MR enhanced the breaking stress of heat‐induced EWP gels by 224–267%. The breaking stress was higher in Psi‐EWP (81.1 kN m−2), Tag‐EWP (80.0 kN m−2) and Sor‐EWP (77.8 kN m−2) than in Fru‐EWP (71.6 kN m−2). Furthermore, the foaming capacity was highest in Psi‐EWP and Sor‐EWP. Rare ketohexoses improved food properties of EWP more than Fru. Overall, Psi offered the greatest functional improvement.
Food properties of egg white protein were improved through Maillard reaction with D‐ketohexoses. Antioxidant activity and gelling properties were improved more by D‐psicose and D‐tagatose, while emulsifying and foaming properties were improved more by D‐psicose and D‐sorbose. Overall, D‐psicose offered the great functional improvement.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.12607</identifier><language>eng</language><publisher>Oxford: Blackwell Publishing Ltd</publisher><subject>Egg white protein ; Eggs ; food properties ; Food science ; Maillard reaction ; Proteins ; rare sugars</subject><ispartof>International journal of food science & technology, 2015-01, Vol.50 (1), p.194-202</ispartof><rights>2014 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2015 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.12607$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.12607$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>O'Charoen, Siwaporn</creatorcontrib><creatorcontrib>Hayakawa, Shigeru</creatorcontrib><creatorcontrib>Ogawa, Masahiro</creatorcontrib><title>Food properties of egg white protein modified by rare ketohexoses through Maillard reaction</title><title>International journal of food science & technology</title><addtitle>Int J Food Sci Technol</addtitle><description>Summary
d‐psicose (Psi), a rare ketohexose, improves food properties of proteins through the Maillard reaction (MR) much more than d‐fructose (Fru). This encouraged us to investigate the improvement of food properties of proteins through MR with various rare ketohexoses (d‐psicose, Psi; d‐tagatose, Tag; and d‐sorbose, Sor). The food properties of egg white protein (EWP) after reaction with Psi, Tag, Sor and Fru were studied. Psi‐EWP (43.3 μmol TE g−1) and Tag‐EWP (43.4 μmol TE g−1) had the highest antioxidant activity, followed by Sor‐EWP (38.4 μmol TE g−1) and Fru‐EWP (38.9 μmol TE g−1). MR enhanced the breaking stress of heat‐induced EWP gels by 224–267%. The breaking stress was higher in Psi‐EWP (81.1 kN m−2), Tag‐EWP (80.0 kN m−2) and Sor‐EWP (77.8 kN m−2) than in Fru‐EWP (71.6 kN m−2). Furthermore, the foaming capacity was highest in Psi‐EWP and Sor‐EWP. Rare ketohexoses improved food properties of EWP more than Fru. Overall, Psi offered the greatest functional improvement.
Food properties of egg white protein were improved through Maillard reaction with D‐ketohexoses. Antioxidant activity and gelling properties were improved more by D‐psicose and D‐tagatose, while emulsifying and foaming properties were improved more by D‐psicose and D‐sorbose. Overall, D‐psicose offered the great functional improvement.</description><subject>Egg white protein</subject><subject>Eggs</subject><subject>food properties</subject><subject>Food science</subject><subject>Maillard reaction</subject><subject>Proteins</subject><subject>rare sugars</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNo9kEFPAjEQhRujiYhe_AVNPK92ttstezQoCKIe1Hjw0HR3Z9nCQrEtAf69CxjnMpPJ-2ZeHiHXwG6hrTszq_wtxCmTJ6QDPBVRnMZwSjosEywSSczPyYX3M8ZYzGXSId8Da0u6cnaFLhj01FYUp1O6qU3A_T6gWdKFLU1lsKT5jjrtkM4x2Bq31rdEqJ1dT2v6ok3TaFdSh7oIxi4vyVmlG49Xf71LPgePH_2naPI2HPXvJ5HhWSYjKDjyUhdxxUAApKzgGeQ9LXmWQ455KgQUCa-waD0npSgRYpRC5FBhmSDyLrk53m3t_qzRBzWza7dsXypIk5QLHvdkq4KjamMa3KmVMwvtdgqY2ien9smpQ3JqNB68H6aWiY6M8QG3_4x2c5VKLoX6eh2qXl9mYxg-qGf-C7mOc58</recordid><startdate>201501</startdate><enddate>201501</enddate><creator>O'Charoen, Siwaporn</creator><creator>Hayakawa, Shigeru</creator><creator>Ogawa, Masahiro</creator><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201501</creationdate><title>Food properties of egg white protein modified by rare ketohexoses through Maillard reaction</title><author>O'Charoen, Siwaporn ; Hayakawa, Shigeru ; Ogawa, Masahiro</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-i3997-1c3e3dac2f0151160c391b8a739b1beb6551c43fec0234d5de12e755b1fed4ee3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Egg white protein</topic><topic>Eggs</topic><topic>food properties</topic><topic>Food science</topic><topic>Maillard reaction</topic><topic>Proteins</topic><topic>rare sugars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>O'Charoen, Siwaporn</creatorcontrib><creatorcontrib>Hayakawa, Shigeru</creatorcontrib><creatorcontrib>Ogawa, Masahiro</creatorcontrib><collection>Istex</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>O'Charoen, Siwaporn</au><au>Hayakawa, Shigeru</au><au>Ogawa, Masahiro</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Food properties of egg white protein modified by rare ketohexoses through Maillard reaction</atitle><jtitle>International journal of food science & technology</jtitle><addtitle>Int J Food Sci Technol</addtitle><date>2015-01</date><risdate>2015</risdate><volume>50</volume><issue>1</issue><spage>194</spage><epage>202</epage><pages>194-202</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
d‐psicose (Psi), a rare ketohexose, improves food properties of proteins through the Maillard reaction (MR) much more than d‐fructose (Fru). This encouraged us to investigate the improvement of food properties of proteins through MR with various rare ketohexoses (d‐psicose, Psi; d‐tagatose, Tag; and d‐sorbose, Sor). The food properties of egg white protein (EWP) after reaction with Psi, Tag, Sor and Fru were studied. Psi‐EWP (43.3 μmol TE g−1) and Tag‐EWP (43.4 μmol TE g−1) had the highest antioxidant activity, followed by Sor‐EWP (38.4 μmol TE g−1) and Fru‐EWP (38.9 μmol TE g−1). MR enhanced the breaking stress of heat‐induced EWP gels by 224–267%. The breaking stress was higher in Psi‐EWP (81.1 kN m−2), Tag‐EWP (80.0 kN m−2) and Sor‐EWP (77.8 kN m−2) than in Fru‐EWP (71.6 kN m−2). Furthermore, the foaming capacity was highest in Psi‐EWP and Sor‐EWP. Rare ketohexoses improved food properties of EWP more than Fru. Overall, Psi offered the greatest functional improvement.
Food properties of egg white protein were improved through Maillard reaction with D‐ketohexoses. Antioxidant activity and gelling properties were improved more by D‐psicose and D‐tagatose, while emulsifying and foaming properties were improved more by D‐psicose and D‐sorbose. Overall, D‐psicose offered the great functional improvement.</abstract><cop>Oxford</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/ijfs.12607</doi><tpages>9</tpages></addata></record> |
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| subjects | Egg white protein Eggs food properties Food science Maillard reaction Proteins rare sugars |
| title | Food properties of egg white protein modified by rare ketohexoses through Maillard reaction |
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