ArticleFoods (Basel, Switzerland)2022
Effects of Electrospun Potato Protein-Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 11 citations in OpenAlex.
- Incorporation of Microencapsulated Bioactive Peptides from Brewer's Spent Grain into Wheat Crackers: Effects on Technological and Bio-functional Properties.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Acid precipitation salting out as an efficient strategy for high purity potato trypsin inhibitor recovery.NPJ science of food · 2026Article
- Electrospun Maltodextrin Fibers for Efficient Removal of Nanoparticles, Atenolol, and Crystal Violet: Preparation and Characterization.ACS omega · 2025Article
- Maltodextrin-Based Cross-Linked Electrospun Mats as Sustainable Sorbents for the Removal of Atenolol from Water.Polymers · 2024Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
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Abstract
Fibers of potato protein and polysaccharides were obtained by needleless electrospinning. Mixtures of maltodextrin DE2 (dextrose equivalent) (0.8 g/mL), DE21 (0.1 g/mL), and different concentrations of potato protein (0.05, 0.1, 0.15, and 0.2 g/mL) were used for fiber production. Glycation was performed via the Maillard reaction after thermal treatment (0/6/12/24/48 h, 65 °C, 75% relative humidity). The effects of electrospinning and heating on trypsin inhibitor activity (IA) were studied. The results of the IA assay showed that electrospinning and glycation caused significant differences in IA among blends, heating times, and the interaction of blend and heating time (p < 0.001). The higher the protein content in the fibers, the higher the IA. The lowest IA was found in the mixture with the lowest protein content after 48 h. In other blends, the minimum IAs were found between 6 and 12 h of heating. The determination of the free lysine groups showed a nonsignificant decrease after heating. However, higher free lysine groups per protein (6.3−9.5 g/100 g) were found in unheated fibers than in the potato protein isolate (6.0 ± 0.5 g/100 g). The amide I and amide II regions, detected by the Fourier transform infrared spectra, showed only a slight shift after heating.
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