Mohamed Ghamry Mohamed
Lecturer
Structural and functional characterization of mung bean protein-peach gum conjugate through the Maillard reaction as a novel encapsulation agent
Progress in Organic Coatings • 2024
Publication Information
Authors
Mahbuba Siddiquy, Mohamed Ghamry, Hazem Golshany, Cheng Yang,
Qais Ali Al-Maqtari, Waleed Al-Ansi, Md. Easdani, Lianfu Zhang
Keywords
Encapsulation agent
Maillard reaction
Mung bean protein isolate
MBPI-PG conjugate
Peach gum
Structural and functional properties
Journal
Progress in Organic Coatings
Publisher
Elsevier
Volume
188
Issue
108201
Pages
Not Available
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
This study used peach gum (PG) and mung bean protein isolate (MBPI) as an encapsulation agent. This study
used peach gum (PG) and mung bean protein isolate (MBPI) as an encapsulation agent. The present investigation
was undertaken to examine and refine the conjugation process of MBPI-PG, while concurrently evaluating the
impact of Maillard modification on functional properties through the wet heat method. Through the analyses of
SDS-PAGE, glycation degree, SEM micrographs, and FT-IR spectroscopy, it was ascertained that optimal glyco-
sylation conditions were achieved at a pH of 8.5 and a temperature of 90 ◦C for a duration of 1 h. Conjugation
resulted in the enhanced of solubility, emulsifying properties, and DPPH radical scavenging activity of MBPI. In
comparison to their un-conjugated one, the observed improvements in thermal stability and solubility of proteins
were attributed to the process of glycation. Collectively, the findings imply that the conjugation with PG imparts
additional functional attributes to MBPI, thereby potentially enhancing its applicability in the food industries as a
novel encapsulation agent.
used peach gum (PG) and mung bean protein isolate (MBPI) as an encapsulation agent. The present investigation
was undertaken to examine and refine the conjugation process of MBPI-PG, while concurrently evaluating the
impact of Maillard modification on functional properties through the wet heat method. Through the analyses of
SDS-PAGE, glycation degree, SEM micrographs, and FT-IR spectroscopy, it was ascertained that optimal glyco-
sylation conditions were achieved at a pH of 8.5 and a temperature of 90 ◦C for a duration of 1 h. Conjugation
resulted in the enhanced of solubility, emulsifying properties, and DPPH radical scavenging activity of MBPI. In
comparison to their un-conjugated one, the observed improvements in thermal stability and solubility of proteins
were attributed to the process of glycation. Collectively, the findings imply that the conjugation with PG imparts
additional functional attributes to MBPI, thereby potentially enhancing its applicability in the food industries as a
novel encapsulation agent.