Impact of dextran conjugation on physicochemical and gelling properties of sweet potato protein through Maillard reaction

被引：11

作者：

Arogundade, Lawrence A. ^{[1
,2
,3
]}

Mu, Tai-Hua ^{[1
,2
]}

Zhang, Miao ^{[1
,2
]}

Khan, Nasir M. ^{[1
,2
,4
]}

机构：

[1] Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China

[2] Minist Agr & Rural Affairs, Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China

[3] Fed Univ Agr, Chem Dept, Coll Phys Sci, Alabata 110109, Abeokuta Ogun S, Nigeria

[4] Shaheed Benazir Bhutto Univ, Dept Chem, Dir 18000, Pakistan

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 04期

基金：

对外科技合作项目（国际科技项目）;

关键词：

Dextran; gel; Maillard reaction conjugates; mechanical properties; secondary structure; sweet potato protein; FUNCTIONAL-PROPERTIES; BETA-LACTOGLOBULIN; RHEOLOGICAL PROPERTIES; ISOLATE; DIGESTIBILITY; CAROTENE; PRODUCTS; RELEASE; GLUCOSE; MILK;

D O I：

10.1111/ijfs.14787

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Covalently linked sweet potato protein (SPP)-dextran conjugates were produced through Maillard reaction, and the effects of this conjugation on physicochemical and gelling properties of SPP were studied. Formation of SPP-dextran-conjugated product was confirmed with increase in browning intensity and molecular weight, with concomitant reduction in free amino group content of the protein. Dry-heating period of 0, 1, 3, 5 and 7 days gave rise to 0%, 12.8%, 19.0%, 25.2% and 22.8% degree of conjugation (DC), respectively. High molecular weight protein polymer with polydispersed band above 50 kDa was formed. FTIR spectroscopic analysis showed that the C-O (amide I) and C-N (amide II) stretching bands were modified by the Maillard reaction. Conjugation of SPP with dextran reduced its denaturation temperature. SPP-dextran conjugate gels' network structures were sustained by both physical interactions and covalent bonds. SPP-dextran conjugates' gels had significantly improved hardness and resilience in comparison with the unmodified SPP (P< 0.05).

引用

页码：1661 / 1670

页数：10

共 37 条

[1] Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate [J].