Open AccessCharacterization and functional properties of conjugates of rice protein with exopolysaccharides from Arthrobacter ps‐5 by Maillard reaction
Author(s) -
Zhao Yuguang,
Ye Shuhong,
Wan Huiping,
Zhang Xingxing,
Sun Mingqi
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2336
Subject(s) - maillard reaction , chemistry , covalent bond , conjugate , conjugated system , arthrobacter , organic chemistry , molecule , chromatography , polymer , enzyme , mathematical analysis , mathematics
The study examined the potential nutritive value of rice protein (RP) through Maillard reaction. Structures and properties of synthetic conjugates of RP and exopolysaccharide (EPS) from Arthrobacter ps‐5 were investigated systematically. Fluorescence characteristics and high molecular weight compounds appeared in Maillard reaction products (MRPs). Moreover, EPS or its degradation products in the form of covalent bond cross‐linked with RP were identified, where –NH 2 disappeared and C=O, C=N and C–N increased. Determination of free –SH residues suggested mutual conversion between disulfide bonds and sulfhydryl groups occurred during Maillard reaction. HPLC analysis identified conjugates with different molecular weight, where melanoprotein was formed by covalent bonds. As RP conjugated with EPS, the molecules spread out and changed the spatial structure. Functional properties of MRPs, including solubility, foaming activity, emulsifying ability and resistance to oxidation, were greatly improved. The study has discovered an efficient method for increasing the application value of plant protein.