NOVELIN · Novel ingredients for healthier foods
6РП — Действия „Мария Кюри“
- Период
- 2004-01-01 → 2004-12-31
- Финансиране от ЕС
- 40 000 €
- Участници
- 1
- Схема
- EIF
Линиите свързват координатора с партньорите.
Накратко на български
Свързването на соеви протеини с захари, като например олигофруктоза, чрез химическа реакция помага за създаването на нови хранителни съставки. Това позволява намаляване на алергенността на храната и подобряване на нейните технологични свойства за нуждите на индустрията.
Кратко обяснение, генерирано от езиков модел по текста на CORDIS. Оригиналът е по-долу.
Резултати накратко
Final Activity Report Summary - NOVELIN (Novel ingredients for healthier foods)
The feasibility of conjugation of soy protein isolate (SPI) and reducing sugars, such as monosacharides, oligosacharides and polysaccharides, by means of the Maillard reaction to produce new ingredients for healthier foods was studied as part of this project. The protein-sugar ratio, water content, temperature and reaction time were crucial parameters for obtaining high glycation yields and avoiding excessive production of undesirable advanced products of the Maillard reaction. The selection of all these parameters highly depended on the molecular weight of the employed polysaccharide. Higher molecular weights of the polysaccharide resulted in reduced reactivity. Dextran preparations possessing molecular weights higher than 43,000 D were found to be less reactive. In others words, drastic conditions were needed in liquid and solid systems. These requirements made the scale-up to industrial proportions difficult. There were many studies that showed the benefits of the conjugation of proteins with polysaccharides, such as masking of the allergenicity and improvement of technological properties. However, they did not provide information related to the obtained glycation yield. These data were very important when translating the basic research findings to the industry. Conjugation of oligosaccharides or low molecular weight polysaccharides, as carried out in this study, seemed to be more suitable to achieve this objective. The selection of starting materials possessing attractive properties such as antibacterial, e.g. chito-oligosacharide, or prebiotic, e.g. oligofructose, characteristics could guarantee the production of new ingredients possessing the original activity of the starting compounds. However, a positive impact of the conjugation on the properties of the new ingredients was not always expected. Therefore, more investigations were necessary to produce high-quality ingredients for healthier foods.
Текст от CORDIS, на английски · Данни: CORDIS, © Европейски съюз
Цел на проекта
New ingredients with specific functional and biological properties are required to manufacture new product. The Millard reaction constitutes an efficient procedure to improve the functional properties of proteins without using chemical reagents that could be toxic and difficult to remove. Enzymatic hydrolysis of proteins has also been proposed as an effective treatment to produce ingredients for functional foods. However, the number of investigations related to the effect of the Millard reaction on the biological properties of proteins is still limited and the possible use of this procedure combined with enzymatic hydrolysis to obtain bioactive peptides is practically unexplored and this is the aim of this investigation. New ingredients will be obtained by Millard reactions of soy proteins and carbohydrates with different molecular weight and reactivity combined with enzymatic hydrolysis by employing 3 different enzymes.Both gyration and enzymatic hydrolysis procedures will be carried out under controlled conditions. Peptides will be isolated using chromatographic techniques. Peptides obtained from gyrated and non-gyrated proteins may be different due to the presence of carbohydrates, which may affect enzymes digestion. Peptides may possess specific and probably better and different characteristics than those obtained from the intact protein.Allergenic effects will be evaluated and employed as the main criterion of selection. Other biological properties, including antioxidant, antithrombotic and antihypertensive activities will be also evaluated. Bioactive peptides will be selected and their functional properties (solubility and thermal stability) will be assayed. Peptides showing desirable biological and functional properties will be proposed as new ingredients for formulated functional foods and their structure will be elucidated. Statistical analysis will carried out in order to find links between structure and functions.
Оригинален текст от CORDIS (на английски).
Участници
- CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS · MADRIDКоординаторИспания
Връзки
Данни: CORDIS, © Европейски съюз