Effect of Glycosylation via Maillard Reaction and Acylation on African Yam Bean (Sphenostylis stenocarpa) Protein Functionality

The effects of glycosylation of African yam bean (AYB) protein on its nutritional and physico-functional properties were investigated and compared with those of acylated species. Both glycosylated and acylated AYB protein had reduced amino acid content, but retained their nutritional viability. The UV-visible absorption spectra of modified AYB proteins showed that glycosylation did not affect the exposure of its aromatic residue to the hydrophilic environment, but the reverse was the case with acylation. Glycosylation reduced AYB protein thermal stability compared to acylation. Glycosylation of AYB protein enhanced its solubility and emulsifying activity index significantly (p<0.05) more than acylation in various aqueous ionic media but the reverse was the case with their foaming attribute in both ionic and pH media. Both modifications maintained the good gelling attribute of AYB protein. These physico-functional attributes on acylated or glycosylated AYB protein could serve as useful guide into their plausible application in food products development.