Effect of ultrasonic assisted grafting on the structural and functional properties of mung bean protein isolate conjugated with maltodextrin through maillard reaction.

Four different methods of maillard reaction including ultrasound (150 W, 10 min) assisted, classical wet heating (80 °C, 60min), moderate water bath heating (60°C, 12 to 30 h) and dry state method (60 °C, 79 % relative humidity and 48 h) were used to Mung bean protein isolate - Maltodexrtin conjugates (MPI-MD) preparation. The samples prepared under ultrasound and wet heating were chosen for further analysis according to degree of graft and UV-absorbance at 420 nm. Higher glycosylation at short time and lower browning were obtained under ultrasound treatment. Covalent attachment in conjugates confirmed by SDS-polyacrylamide gel electrophoresis. The structural analysis revealed prominent unfolding effect of ultrasound waves on the protein's molecules. The decrease of α-helix content was related to the exposure of buried amino group residues during reaction. Glycation of MPI under ultrasound caused changes in tertiary structure of protein and leads to decrease in the fluorescence intensity compared with native and wet heating treatments. FTIR spectra confirmed the conjugation of the MPI and MD and suggested that protein structure was changed and ultrasound promoted the graft reaction more than wet heating treatment. Conjugated MPI showed higher emulsification and solubility index than MPI, moreover the effect of ultrasonic waves on ameliorated functional properties was impressive than those for wet heating treatment. Overall, this study showed use of ultrasonication in maillard reaction was a suitable method for producing MPI- MD conjugates and improved the efficiency of graft reaction and functional properties of grafts.

Development and evaluation of anti-reflux functional-oral suspension raft composed of sodium alginate-mung bean protein complex.

This study aimed to develop a sodium alginate (Na alginate) and mung bean protein (MBP) raft complex to improve gastric reflux symptoms. Na alginate and MBP complexes with different ratios (1:1, 2:1, and 3:1, respectively) were used for raft formulations through a wet Maillard reaction. Structural properties of raft strength, reflux resistance, intrinsic fluorescence emission spectroscopy, and Fourier transform infrared spectroscopy (FTIR) were investigated for rafts. The suspension 1:1 Na alginate/MBP with 0 h Maillard reaction time exhibited the lowest sedimentation volume among the suspensions. In contrast, 3:1 Na alginate/MBP with 6 h Maillard reaction time showed the highest sedimentation volume. Based on the results, the 3:1 Na alginate/MBP rafts had the best results, and the results were within acceptable limits. Functional properties, including antioxidant properties, the Helicobacter pylori inhibition assay, the pancreatic lipase inhibition assay, and angiotensin-converting enzyme (ACE) inhibition, were investigated for rafts. The Na alginate/MBP raft has similar characteristics to Gaviscon syrup and can be used for obesity, Helicobacter pylori infection, high blood pressure, and gastric reflux.

UV-irradiated gelatin-chitosan bio-based composite film, physiochemical features and release properties for packaging applications.

In this study, Chitosan-Gelatin biodegradable films loaded with Gallic acid (GA) were developed. Ethanol, tween, and ß-Cyclodextrin (ß-CD) were used to enhance the distribution of GA in the film forming solutions. The effect of the exposure time of UV irradiation on the color, mechanical properties (TS, %E), water vapor permeability (WVP) microstructure and release rate of GA to fatty food simulants investigated. UV irradiation reduced darkness of the films markedly and increased the release rate of the GA. Among the non-irradiated samples the highest and lowest release rate were obtained for the films containing ß-CD and ethanol respectively. On the other hand incorporation of ß-CD could reduce the increasing effect of UV light on release rate. The UV irradiation for 10 min reduced mechanical strength and barrier properties of the film against water vapor. Microscopic analysis, showed the consistent and uniform microstructure. However, long-term radiation caused some cracks in the films network. The UV irradiation weakened the _OH bending and enhanced the amide I amide II.

Effect of organic additives on physiochemical properties and anti-oxidant release from chitosan-gelatin composite films to fatty food simulant.

Chitosan, gelatin and their blended films prepared and compared in some optical, physical and mechanical properties. The release rate of Gallic acid (GA) from the film to food fatty simulant studied. The chitosan- gelatin based films showed appropriate compatibility and desirable properties in comparison with singular gelatin and chitosan film. GA was added using different methods including simple addition, with two concentration of tween, with ethanol, with ß-Cyclodextrin (ß-CD) in physical mixture and encapsulated form. Incorporation of GA causes leads to formation of weak and dark samples. Use of ß-CD with GA decreased tensile strength (TS) significantly. Film samples with physical mixture of ß-CD and GA indicated lower barrier properties against water vapor and release rate in comparison with their inclusion complex. Incorporation of tween 20, at low concentration leads to higher release rate, elongation at break (EB%) and water vapor permeability (WVP). Due to the lowest release rate observed for samples with ethanol as well as almost good (desirable) physical and mechanical properties, it could be appropriate candidate for fatty food packaging in long period. On the other hand, highest rate related to samples contained GA- ß-CD inclusion complex, which are suitable to higher anti-oxidant demands and short-term protection.