Conjugates of bovine serum albumin with chitin oligosaccharides prepared through the Maillard reaction     

Ledesma-Osuna AI  Ramos-Clamont G  Guzman-Partida AM  Vazquez-Moreno L 《Journal of agricultural and food chemistry》2010,58(22):12000-12005

Chitin neoglycoconjugates (BSA-CO) were obtained by the conjugation of bovine serum albumin (BSA) with chitin oligosaccharides (CO) through the Maillard reaction (nonenzymatic glycation). CO produced by acid hydrolysis of chitin were fractionated using an ultrafiltration membrane system (1-3 kDa cutoff). The Maillard reaction was carried out by heating a freeze-dried mixture containing BSA and CO at 60 °C (under 43% relative humidity for 6 and 12 h). BSA-CO were characterized by available amino groups content, intrinsic tryptophan emission spectra, gel electrophoresis, and mass spectrometry. Biological assays included interaction with wheat germ agglutinin (WGA) and with bacterial adhesins of Escherichia coli K88+ and Salmonella choleraesuis. Glycation of BSA was revealed by reduction of available amino groups and fluorescence intensity and also retarded migration through SDS-PAGE. Conjugation of BSA with chitin oligomers appeared to be time dependent and was confirmed by mass spectrometry, by which molecular mass increase for monomers and dimers was observed. Monomers were estimated to contain either one or two glycation sites (at 6 and 12 h of treatment, respectively), with one or two tetrasaccharide units attached. Consequently, dimers showed two or four glycation sites. BSA-CO presented biological recognition by WGA and E. coli K88+ and S. cholerasuis adhesins. The strategy used in this work represents a simple method to obtain glycoconjugates to study applications involving protein-carbohydrate recognition.  相似文献   

Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran     

Ortiz-Cruz  Raquel Alejandra  Ramírez-Wong  Benjamín  Ledesma-Osuna  Ana Irene  Torres-Chávez  Patricia Isabel  Sánchez-Machado  Dalia Isabel  Montaño-Leyva  Beatriz  López-Cervantes  Jaime  Gutiérrez-Dorado  Roberto 《Plant foods for human nutrition (Dordrecht, Netherlands)》2020,75(2):252-257

Plant Foods for Human Nutrition - Sorghum is a cereal with little use in human diet; however, this grain can provide several nutrients and, additionally, has a high content of phenolic compounds...  相似文献   

The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters     

Menchaca-Armenta  Mariela  Frutos  María José  Ramírez-Wong  Benjamín  Quintero-Ramos  Armando  Torres-Chávez  Patricia Isabel  Valero-Cases  Estefanía  Muelas-Domingo  Raquel  Ledesma-Osuna  Ana Irene  Campas-Baypoli  Olga Nydia 《Plant foods for human nutrition (Dordrecht, Netherlands)》2021,76(3):334-339

Plant Foods for Human Nutrition - The blue corn-based products are considered functional foods due to their high concentration of anthocyanins. The aim of this study was to estimate the kinetic and...  相似文献   

Effect of Flour Extraction Rate on White and Red Winter Wheat Flour Compositions and Tortilla Texture     

Benjamín Ramírez-Wong  C. E. Walker  Ana I. Ledesma-Osuna  Patricia I. Torres  Concepción L. Medina-Rodríguez  Guadalupe A. López-Ahumada  María G. Salazar-García  Refugio Ortega-Ramírez  A. M. Johnson  Rolando A. Flores 《Cereal Chemistry》2007,84(3):207-213

Wheat flours commercially produced at 74, 80, and 100% extraction rates made from hard white winter wheat (WWF) and hard red winter wheat (WRF) were used to produce tortillas at a commercial-scale level. Flour characteristics for moisture, dry gluten, protein, ash, sedimentation volume, falling number, starch damage, and particle-size distribution were obtained. Farinograms and alveograms were also obtained for flour-water dough. A typical northern Mexican formula was used in the laboratory to test the tortilla-making properties of the flours. Then commercial-scale tortilla-baking trials were run on each flour. The baked tortillas were stored at room and refrigeration temperatures for 0, 1, 2, and 3 days. Maximum stress and rollability were measured every day. Tortilla moisture, color, diameter, weight, and thickness were measured for each treatment. Finally, tortilla acceptability was tested by an untrained sensory panel. Analyses of variance (ANOVA) were performed on the data. WWF had higher protein content, dry gluten, sedimentation volume, and water absorption than the WRF. The WWF was the strongest flour based on farinograph development time and alveograph deformation work. It also produced the most extensible dough measured with the alveograph (P/L). Flour protein and ash contents, water absorption, and tenacity increased directly with the flour extraction rate. Both WWF and WRF performed well in commercial-scale baking trials of tortillas. Tortillas made with both types of flours at 74 and 80% extraction rates had the best firmness and rollability. However, tortillas made with WWF 80% had the best color (highest L value). Tortillas prepared with 100% extraction rate flour were also well accepted by the sensory panel, had good textural characteristics, and became only slightly firm and slightly less rollable after three days of storage at room temperature.  相似文献