Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating

• Published in: International journal of biological macromolecules 2024-01, Vol.254 (Pt 3), p.127283-127283, Article 127283
• Main Authors: Amiratashani, Farzane, Yarmand, Mohammad Saeid, Kiani, Hossein, Askari, Gholamreza, Naeini, Kiana Kassaeian, Parandi, Ehsan
• Format: Article
• Language: English
• Subjects: Antioxidants; Heating; Lathyrus; Maillard Reaction; Pea Proteins; Plant protein; Polysaccharide; Polysaccharides, Bacterial - chemistry
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2023.127283

The purpose of this work was to use a controlled wet-heating process to promote Maillard reaction (MR) between grass pea protein (GPPI) and xanthan gum (XG), and then analyse structural, functional and antioxidant properties of the conjugate (GPPI-XGCs). During heating, the degree of glycation of all conjugated samples was raised (up to 37.43 %) and, after heating for 24 h, the lightness of the samples decreased by 24.75 %. Circular dichroism showed changes in secondary structure with lower content of α-helix and random coil in conjugates. XRD patterns showed that MR destroyed the crystalline structure of the protein. In addition, Lys and Arg content of the produced conjugates decreased by 16.94 % and 6.17 %, respectively. Functional properties including foaming capacity and stability were increased by 45.17 % and 37.17 %, and solubility reached 98.88 %, due to the protein unfolding driven by MR. GPPI-XGCs showed significantly higher antioxidant activities with maximum ABTS-RS value of 49.57 %. This study revealed how MR can improve GPPI's properties, which can aid the food industry in producing a wide range of plant-based foods. Especially, among other characteristics, the foaming properties were significantly improved and the final product can be introduced as a promising foaming agent to be used in food formulation. •Maillard reaction (MR) between GPPI and XG was carried out by wet-heating process.•Solubility, foaming capacity and solubility were increased approximately 98.88 %, 45.17 % and 37.17 %.•MR can improve GPPI's antioxidant and functional properties.