Functional Properties of Water-soluble Proteins from Silver Carp (Hypophthalmichthys molitrix) Conjugated with Five Different Kinds of Sugar

被引：15
|
作者：
You, Juan [1 ]
Luo, Yongkang [1 ]
Shen, Huixing [2 ,3 ]
机构：
[1] China Agr Univ, Beijing Higher Inst Engn Res Ctr Anim Prod, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
[2] China Agr Univ, Coll Sci, Beijing 100083, Peoples R China
[3] China Agr Univ, Coll Sci, Beijing 100083, Peoples R China
来源：
FOOD AND BIOPROCESS TECHNOLOGY | 2013年 / 6卷 / 12期
基金：
中国国家自然科学基金;
关键词：
Water-soluble protein; Functional properties; Silver carp; Maillard reaction; Sugars; MYOFIBRILLAR PROTEIN; MAILLARD REACTION; SOY PROTEIN; IMPROVEMENT; DEXTRAN; GLYCATION; RECOVERY; ISOLATE; FISH; MEAT;
D O I：
10.1007/s11947-012-1036-x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Water-soluble proteins (WSP) from silver carp denature easily during thermal processing, leading to the reduction of functional properties. In order to improve the functional properties of WSP and to utilize its resources efficiently, five different kinds of sugars (i.e., xylose, glucose, galactose, oligo-isomaltose, and dextran-10) were used to conjugate with WSP by Maillard reaction. Results suggested that the use of the Maillard reaction improved the solubility, heat stability, and emulsifying properties of WSP. With the increase of molecular weight (MW) of the sugars, the solubility, emulsifying properties, and total sulfhydryl (SH) groups of WSP increased, while the surface hydrophobicity decreased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of the five Maillard reaction products (MRPs) showed that xylose reacted easily with WSP than did the other four kinds of sugar. Dextran-10 conjugated to WSP could efficiently improve the functional properties of WSP during heat processing.
引用
收藏
页码：3596 / 3603
页数：8
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