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Structure and functional properties of rice protein–dextran conjugates prepared by the Maillard reaction
Author(s) -
Cheng YunHui,
Tang WenJuan,
Xu Zhou,
Wen Li,
Chen MaoLong
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13594
Subject(s) - maillard reaction , dextran , chemistry , conjugate , solubility , chemical structure , protein secondary structure , rice protein , chemical engineering , chromatography , organic chemistry , food science , biochemistry , mathematical analysis , mathematics , engineering
Summary Dextran was grafted on to rice protein ( RP ) by the wet‐heating Maillard reaction, and the structure and functional properties of the rice protein–dextran conjugates ( RPDC s) were investigated. The RPDC s obtained by the Maillard reaction exhibited superior functionality compared with original RP . The solubility, emulsifying activity index, emulsifying stability index, foaming activity index and foaming stability of the RPDC s increased by factors of 7.50, 1.79, 2.20, 1.69 and 2.01, respectively, compared to original RP . The molecular weight, particle size distribution, surface hydrophobicity, secondary structures, amino acid compositions and chemical bonds of RPDC s were also characterised. The structure–function relationship was preliminary discussed, and the relationship suggests that the improvements in the functional properties were closely related to structural changes.