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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., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier B.V.)

This study attempted to determine the best point of basil seed oxidation by applying response surface methodology (RSM) with 3 factors of temperature (35-45 °C), pH (3-7) as well as time (3-7 h), at 3 levels. The produced dialdehyde basil seed gum (DBSG) was collected and its physicochemical properties were determined. Fitting of quadratic, linear polynomial equations was subsequently done by considering the insignificant lack of fit, as well as highly considerable R 2 , in order to probe the probable relationship existing between these considered variables as well as the obtained responses. So the considered optimal related test conditions, which included pH = 3, T = 45 °C as well as Time = 3 h, were specified to produce the highest percentage of aldehyde (DBSG32), optimal (DBSG34) and the (DBSG74) samples with the highest viscosity. The results obtained by FTIR and aldehyde content determination provided the indication that dialdehyde groups were formed in a way that was in equilibrium with the considered the hemiacetal form which was dominant. Furthermore, AFM investigation related to the considered DBSG34 sample displayed over-oxidation as well as depolymerization; this might be due to the enhanced hydrophobic qualities, as well as the decreased viscosity. While the DBSG34 sample had the most dialdehyde factor group with a particular tendency for the combination having the proteins' amino group, DBSG32 and DBSG74 samples could be desirable for industrial uses owing to no overoxidation., Competing Interests: Declaration of competing interest We hereby declare that the present research is an original study; also, it is not under consideration for publication. We wish to provide the confirmation that there are no particular known interest conflicts in relation to this work and there has not been any considerable financial aid in regard the present research work which would have impacted the obtained outcomes., (Copyright © 2023 Elsevier B.V. All rights reserved.)

Ardeh or Tahin residue, a by-product from oil extraction and processing of dehulled, roasted and milled sesame, contains a high amount of proteins. In this research, the protein was extracted as sesame protein concentrate (SPC) and its physicochemical and functional properties were investigated. In order to improve the functional properties of sesame protein concentrate, SPC-maltodextrin conjugates (SMC) were prepared. The conjugated substance was analyzed by means of different instrumental techniques. The covalent attachment of maltodextrin to SPC was confirmed by Fourier transform-infrared analysis and SDS gel electrophoresis. The protein exhibited a poor solubility that was affected by pH, while conjugation significantly enhanced the solubility providing a soluble substance in a wide range of pH. The emulsifying capability of SMC was higher than that of SPC and emulsions with smaller droplet sizes were obtained. Circular dichroism spectroscopy showed that the secondary structures were changed significantly by conjugation. Structural flexibility of the molecules was increased, improving the functional characteristics of the protein. The results showed that Ardeh residue could be a potential alternative renewable plant protein source to be used as a food ingredient for the enhancement of food nutritional value and quality especially after conjugation with maltodextrin., (Copyright © 2018. Published by Elsevier B.V.)

In the present work, the interactions between chickpea protein isolate (10 g·L -1 ) and soluble fraction of Persian gum with various concentrations (from 0 to 14 g·L -1 ) at different pH (3, 5, and 7) was characterized using turbidity, zeta-potential, differential scanning calorimetry (DSC), Fourier-transform infrared spectroscopy (FTIR), and isothermal titration calorimetry (ITC). The turbidity was significantly measured bigger at pH 3 than others followed by pH 7 and the minimum value of turbidity was obtained for pH 5. Regardless of the pH, the maximum turbidity was measured at the SFPG/CPI ratio 1. Zeta-potential results showed a good perspective about making coacervates at pH 3 and soluble complexes at pH 7 and even pH 5. DSC results depicted that denaturation temperature of CPI was bigger with the presence of SFPG than CPI alone. Evaluation of the shifting and changing the intensity of peaks obtained by FTIR proved making the interactions between functional groups of biopolymers. The ITC results showed the electrostatic and hydrophobic interactions were responsible for making complexes and coacervates at pH 3 in the event that the hydrophobic interactions caused to binding the biopolymers together., (Copyright © 2018 Elsevier B.V. All rights reserved.)

In this study, mechanical, optical and permeability to water vapor of chitosan containing α-tocopherol film as the function of preparation conditions including concentration of emulsifier and speed of homogenization have investigated. In addition, the effect of above mentioned variables and presence of ethanol as co-surfactant on the release rate of α-tocopherol from chitosan film to fatty food simulant (ethanol 95%) were investigated. Fourier transform infrared spectroscopy and differential scanning calorimetry were employed to analyze the structural and thermal properties of the films. Results showed that the incorporation of α-tocopherol and preparation conditions affected the physical and mechanical properties of the chitosan films. Obtained results indicated that increasing the concentration of Tween 80 increased the release rate of α-tocopherol in the most studied films. Increasing the stirring speed of homogenization and the presence of ethanol considerably decreased the release rate of α-tocopherol at the most film samples. The lowest amount of released antioxidant was 8.6-10% of total incorporated α-tocopherol at the first stages and is obtained when ethanol used during preparation of film forming solution. Our results indicated that the release rate of α-tocopherol could be controlled by changing the stirring speed of homogenization and especially ethanol presence, considerably., (Copyright © 2017 Elsevier B.V. All rights reserved.)

In this study, acidic extraction (citric acid) was used for the extraction of pectin from melon peel. A central composite design (CCD) was applied to study the effect of temperature (35-95°C), time (40-200min), pH (1-3) and solvent to sample ratio (10-50v/w) on the yield and degree of esterification (DE). The results showed that the yield and DE ranged from 2.87 to 28.98% and 1.33-29.33%, respectively. Also, the highest extraction yield (29.48±1.7%) was obtained under optimal conditions (pH of 1, temperature of 95°C and ratio of 10v/w after 200min). The protein, ash, carbohydrate and galacturonic acid content of pectin obtained under optimal conditions were about 1.5, 3.5, 10 and 48%, respectively. Rheological experiments determined that melon peel pectin dispersions behaved as a weak gel at concentrations of 1%w/v. The emulsifying activity was 35% and also, the emulsion stability was higher at 4°C than at 23°C., (Copyright © 2017 Elsevier B.V. All rights reserved.)