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Effect of glycosylation with xylose on the mechanical properties and water solubility of peanut protein films

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Abstract

This study aimed at improving the mechanical properties and water solubility of peanut protein isolate (PPI) films by glycosylating with xylose (X). The modification process of glycosylation was optimized by using response surface methodology (RSM). The effects of pH, temperature and time on degrees of glycosylation (DG), tensile strength (TS), elongation (E), solubility and microstructure of xylose glycosylated PPI films (PPI-XF) were determined. The changes of DG in different conditions indicated that crosslinking should occur between PPI and xylose during the modification. Optimum glycosylation conditions were found to be pH 9.5, 91.5 °C and 95 min. Under these conditions, TS and E values of PPI-XF were 10.37 MPa and 96.47 %, respectively. Due to glycosylation, solubility of PPI-XF decreased from 96.64 to 35.94 % and these films remained intact in water for 24 h. The microstructure of PPI-XF was denser and more compact than the unmodified PPI films. These results suggest that the xylose glycosylated PPI films have potentiality of being used as biodegradable films in food packaging application.

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Acknowledgments

We acknowledge the financial support from National Key Technology Research and Development Program of the Ministry of Science and Technology of China (2012BAD29B00) and the Agricultural Science and Technology Innovation Program. The authors also wish to thank the Key Laboratory of Agro-Products Processing within Ministry of Agriculture for allowing us to use its laboratory facility and providing us with some technical assistance.

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Authors and Affiliations

  1. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing, 100193, China

    Wei-Jing Lin, Hong-Zhi Liu, Ai-Min Shi, Li Liu & Qiang Wang

  2. School of Applied Sciences, RMIT University, City Campus, Melbourne, VIC, 3001, Australia

    Benu Adhikari

Authors
  1. Wei-Jing Lin
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  2. Hong-Zhi Liu
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  3. Ai-Min Shi
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  4. Li Liu
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  5. Qiang Wang
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  6. Benu Adhikari
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Corresponding author

Correspondence to Qiang Wang.

Additional information

Highlights:

• Glycosylation of peanut protein isolate (PPI) with xylose (X) was proposed.

• Effects of glycosylation on the properties of PPI films were evaluated.

• The optimum modification parameters were obtained by using RSM.

• Glycosylation improved the mechanical properties of PPI-X films significantly.

• Water solubility of PPI-X films was significantly lower than PPI-only films.

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Lin, WJ., Liu, HZ., Shi, AM. et al. Effect of glycosylation with xylose on the mechanical properties and water solubility of peanut protein films. J Food Sci Technol 52, 6242–6253 (2015). https://doi.org/10.1007/s13197-015-1782-7

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  • DOI: https://doi.org/10.1007/s13197-015-1782-7

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