Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction

被引：226

作者：

Liu, Yan ^{[1
]}

Zhao, Guanli ^{[1
]}

Zhao, Mouming ^{[1
]}

Ren, Jiaoyan ^{[1
]}

Yang, Bao ^{[2
]}

机构：

[1] S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China

[2] Chinese Acad Sci, S China Bot Garden, Guangzhou 510650, Guangdong, Peoples R China

来源：

FOOD CHEMISTRY | 2012年 / 131卷 / 03期

基金：

中国国家自然科学基金; 国家高技术研究发展计划(863计划);

关键词：

Peanut protein isolate; Dextran; Conjugation; Maillard reaction; Functional properties; ARACHIS-HYPOGAEA L; BETA-LACTOGLOBULIN; PHYSICOCHEMICAL PROPERTIES; ANTIOXIDANT ACTIVITY; HYDROCOLLOIDS; STABILITY; HYDROLYSATE; CONARACHIN; OVALBUMIN; SUGAR;

D O I：

10.1016/j.foodchem.2011.09.074

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Reaction mixtures containing peanut protein isolate (PPI) and dextran (1:1 weight ratio) were dry-heated at 60 degrees C and 79% relative humidity for 7 days. SDS-PAGE analysis indicated that PPI had become complexed with dextran to form conjugates of higher molecular weight. Arachin, accounting for 50% of peanut proteins, was hard to glycosylate with dextran, which might limit the extent of glycosylation of PPI. The thermal stability of PPI was remarkably improved by mixture/conjugation with dextran. Proteins in mixtures/conjugates might have a more compacted tertiary conformation than PPI. The protein solubility of conjugates at pH 4.5-6.0 was remarkably increased compared with the PPI/mixture. Mixture with dextran could significantly improve the emulsifying and foaming properties of PPI (p < 0.05). Conjugation with dextran could further enhance emulsifying and foaming properties of PPI. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：901 / 906

页数：6

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