Premium
Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [ Vigna radiate (L.)] protein isolates and glucose and on structural and physico‐chemical properties of conjugates
Author(s) -
Wang Zhongjiang,
Han Feifei,
Sui Xiaonan,
Qi Baokun,
Yang Yong,
Zhang Hui,
Wang Rui,
Li Yang,
Jiang Lianzhou
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7255
Subject(s) - maillard reaction , vigna , chemistry , glycosylation , solubility , conjugate , chemical structure , chromatography , ultrasound , random coil , food science , nuclear chemistry , organic chemistry , biochemistry , botany , circular dichroism , biology , mathematical analysis , physics , mathematics , acoustics
BACKGROUND The objective of this study was to determine the effect of ultrasound treatment on the wet heating Maillard reaction between mung bean protein isolates ( MBPIs ) and glucose, and on structural and physico‐chemical properties of the conjugates. RESULTS The degree of glycosylation of MBPI –glucose conjugates treated by ultrasound treatment and wet heating ( MBPI‐GUH ) was higher than that of MBPI –glucose conjugates only treated by wet heating ( MBPI‐GH ). Solubility, emulsification activity, emulsification stability and surface hydrophobicity of MBPI‐GUH were higher than that of MBPI‐GH . Grafted MBPIs had a lower content of α‐helix and unordered coil, but a higher content of β‐sheet and β‐turn structure than MBPIs . No significant structural changes were observed in β‐turn and random coil structure of MBPI‐GUH , while α‐helix content increased with ultrasonic time, and decreased at 300 W ultrasonic power with the increase of β‐sheet. MBPI‐GUH had a less compact tertiary structure compared to MBPI‐GH and MBPI . Grafting MBPIs with glucose formed conjugates of higher molecular weight, while no significant changes were observed in electrophoresis profiles of MBPI‐GUH . CONCLUSION Ultrasound‐assisted wet heating Maillard reaction between MBPIs and glucose could be a promising way to improve functional properties of MBPIs . © 2015 Society of Chemical Industry