Functionality of glycomacropeptide glycated with lactose and maltodextrin
The Maillard reaction (MR), under proper environmental conditions, has been used to improve protein functionality. In the present work, 2 high temperatures (50–80°C) and water activity (Aw; 0.45–0.67) were used to promote exogenous glycosylation of glycomacropeptide (GMP) while minimizing processing...
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| Format: | article |
| Language: | English |
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2022
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| Online Access: | https://hdl.handle.net/20.500.12008/40614 |
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| _version_ | 1868889939349864448 |
|---|---|
| author | Keel Morgan, Karen |
| author2 | Harte, Federico M. Berbejillo Gerschenovich, Julio Pablo López Pedemonte, Tomás |
| author2_role | author author author |
| author_browse | Berbejillo Gerschenovich, Julio Pablo Harte, Federico M. Keel Morgan, Karen López Pedemonte, Tomás |
| author_facet | Keel Morgan, Karen Harte, Federico M. Berbejillo Gerschenovich, Julio Pablo López Pedemonte, Tomás |
| author_role | author |
| collection | COLIBRI |
| dc.contributor.none.fl_str_mv | Keel Morgan Karen, Universidad Tecnológica del Uruguay. Harte Federico M. Berbejillo Gerschenovich Julio Pablo, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología. López Pedemonte Tomás, Universidad Tecnológica del Uruguay. |
| dc.creator.none.fl_str_mv | Keel Morgan, Karen Harte, Federico M. Berbejillo Gerschenovich, Julio Pablo López Pedemonte, Tomás |
| dc.date.none.fl_str_mv | 2022 2023-10-10T11:54:24Z 2023-10-10T11:54:24Z |
| dc.format.none.fl_str_mv | 13 h. application/pdf |
| dc.identifier.none.fl_str_mv | Keel Morgan, K, Harte, F, Berbejillo Gerschenovich, J [y otros autores]. "Functionality of glycomacropeptide glycated with lactose and maltodextrin". Journal of Dairy Science. [en línea] 2022, 105(11):8664-8676. 13 h. DOI: 10.3168/jds.2022-21959 0958-6946 https://hdl.handle.net/20.500.12008/40614 10.3168/jds.2022-21959 |
| dc.language.none.fl_str_mv | en_US eng |
| dc.publisher.none.fl_str_mv | American Dairy Science Association |
| dc.relation.none.fl_str_mv | Journal of Dairy Science, 2022, 105(11): 8664-8676. |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess Licencia Creative Commons Atribución (CC - By 4.0) |
| dc.source.none.fl_str_mv | reponame:COLIBRI instname:Universidad de la República instacron:Universidad de la República |
| dc.subject.none.fl_str_mv | Glycation Glycomacropeptide Maillard reaction |
| dc.title.none.fl_str_mv | Functionality of glycomacropeptide glycated with lactose and maltodextrin |
| dc.type.none.fl_str_mv | Artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| description | The Maillard reaction (MR), under proper environmental conditions, has been used to improve protein functionality. In the present work, 2 high temperatures (50–80°C) and water activity (Aw; 0.45–0.67) were used to promote exogenous glycosylation of glycomacropeptide (GMP) while minimizing processing times (0, 8, 24, 48, and 96 h at 50°C; 0, 2, 4, 8, and 24 h at 80°C). Maltodextrin, a polysaccharide commonly used in the food industry as a functional ingredient, was used as a reducing sugar, and compared with lactose, a native milk sugar. The progression of MR was evaluated by tracking changes in molecular weight using SDS-PAGE, the formation of Amadori compounds, and browning. Aqueous glycosylated GMP solutions (5 to 20% wt/vol) were tested for solubility, rheological properties, and foam formation. As expected, MR progression was faster with Aw = 0.67 and 80°C. Glycosylated GMP powders showed no change in their solubility after MR. However, the apparent viscosity of the 20% wt/vol suspensions exhibited a slight increase when GMP was glycosylated with maltodextrin for 24 h at 80°C, and a 2-log increase when GMP was glycosylated with lactose, with a high browning development in both cases. The foam expansion index of the resuspended glycosylated powders was increased by between 25 and 66% compared with the nonglycosylated powders. Better foam stability (approximately 2 h) and no browning development were observed for GMP glycosylated with maltodextrin for 2 h at Aw = 0.67 and 80°C. The results show that GMP has undergone further glycosylation by means of controlled MR, which improves viscosity and foaming index without negatively affecting solubility. These preliminary studies provide a basis for the future creation of a new ingredient with GMP and reducing sugars. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | anni_079fbcd8df6fda3d5268dde916ed21cb |
| identifier_str_mv | Keel Morgan, K, Harte, F, Berbejillo Gerschenovich, J [y otros autores]. "Functionality of glycomacropeptide glycated with lactose and maltodextrin". Journal of Dairy Science. [en línea] 2022, 105(11):8664-8676. 13 h. DOI: 10.3168/jds.2022-21959 0958-6946 10.3168/jds.2022-21959 |
| instacron_str | Universidad de la República |
| institution | Universidad de la República |
| instname_str | Universidad de la República |
| language | eng |
| language_invalid_str_mv | en_US |
| network_acronym_str | anni |
| network_name_str | oai-lr-anni |
| oai_identifier_str | oai:colibri.udelar.edu.uy:20.500.12008/40614 |
| publishDate | 2022 |
| publishDateSort | 2022 |
| publisher.none.fl_str_mv | American Dairy Science Association |
| reponame_str | COLIBRI |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| rights_invalid_str_mv | Licencia Creative Commons Atribución (CC - By 4.0) |
| spelling | Functionality of glycomacropeptide glycated with lactose and maltodextrinKeel Morgan, KarenHarte, Federico M.Berbejillo Gerschenovich, Julio PabloLópez Pedemonte, TomásGlycationGlycomacropeptideMaillard reactionThe Maillard reaction (MR), under proper environmental conditions, has been used to improve protein functionality. In the present work, 2 high temperatures (50–80°C) and water activity (Aw; 0.45–0.67) were used to promote exogenous glycosylation of glycomacropeptide (GMP) while minimizing processing times (0, 8, 24, 48, and 96 h at 50°C; 0, 2, 4, 8, and 24 h at 80°C). Maltodextrin, a polysaccharide commonly used in the food industry as a functional ingredient, was used as a reducing sugar, and compared with lactose, a native milk sugar. The progression of MR was evaluated by tracking changes in molecular weight using SDS-PAGE, the formation of Amadori compounds, and browning. Aqueous glycosylated GMP solutions (5 to 20% wt/vol) were tested for solubility, rheological properties, and foam formation. As expected, MR progression was faster with Aw = 0.67 and 80°C. Glycosylated GMP powders showed no change in their solubility after MR. However, the apparent viscosity of the 20% wt/vol suspensions exhibited a slight increase when GMP was glycosylated with maltodextrin for 24 h at 80°C, and a 2-log increase when GMP was glycosylated with lactose, with a high browning development in both cases. The foam expansion index of the resuspended glycosylated powders was increased by between 25 and 66% compared with the nonglycosylated powders. Better foam stability (approximately 2 h) and no browning development were observed for GMP glycosylated with maltodextrin for 2 h at Aw = 0.67 and 80°C. The results show that GMP has undergone further glycosylation by means of controlled MR, which improves viscosity and foaming index without negatively affecting solubility. These preliminary studies provide a basis for the future creation of a new ingredient with GMP and reducing sugars.American Dairy Science AssociationKeel Morgan Karen, Universidad Tecnológica del Uruguay.Harte Federico M.Berbejillo Gerschenovich Julio Pablo, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología.López Pedemonte Tomás, Universidad Tecnológica del Uruguay.2023-10-10T11:54:24Z2023-10-10T11:54:24Z2022Artículoinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion13 h.application/pdfKeel Morgan, K, Harte, F, Berbejillo Gerschenovich, J [y otros autores]. "Functionality of glycomacropeptide glycated with lactose and maltodextrin". Journal of Dairy Science. [en línea] 2022, 105(11):8664-8676. 13 h. DOI: 10.3168/jds.2022-219590958-6946https://hdl.handle.net/20.500.12008/4061410.3168/jds.2022-21959reponame:COLIBRIinstname:Universidad de la Repúblicainstacron:Universidad de la Repúblicaen_USengJournal of Dairy Science, 2022, 105(11): 8664-8676.Las obras depositadas en el Repositorio se rigen por la Ordenanza de los Derechos de la Propiedad Intelectual de la Universidad de la República.(Res. Nº 91 de C.D.C. de 8/III/1994 – D.O. 7/IV/1994) y por la Ordenanza del Repositorio Abierto de la Universidad de la República (Res. Nº 16 de C.D.C. de 07/10/2014)info:eu-repo/semantics/openAccessLicencia Creative Commons Atribución (CC - By 4.0)oai:colibri.udelar.edu.uy:20.500.12008/406142026-04-14T10:10:17Z |
| spellingShingle | Functionality of glycomacropeptide glycated with lactose and maltodextrin Keel Morgan, Karen Glycation Glycomacropeptide Maillard reaction |
| status_str | publishedVersion |
| title | Functionality of glycomacropeptide glycated with lactose and maltodextrin |
| title_full | Functionality of glycomacropeptide glycated with lactose and maltodextrin |
| title_fullStr | Functionality of glycomacropeptide glycated with lactose and maltodextrin |
| title_full_unstemmed | Functionality of glycomacropeptide glycated with lactose and maltodextrin |
| title_short | Functionality of glycomacropeptide glycated with lactose and maltodextrin |
| title_sort | Functionality of glycomacropeptide glycated with lactose and maltodextrin |
| topic | Glycation Glycomacropeptide Maillard reaction |
| url | https://hdl.handle.net/20.500.12008/40614 |