Functional properties of the Maillard reaction products of rice protein with sugar

被引：176

作者：

Li, Yue ^{[1
]}

Lu, Fang ^{[1
]}

Luo, Changrong ^{[2
]}

Chen, Zhengxing ^{[1
]}

Mao, Jian ^{[1
]}

Shoemaker, Charles ^{[3
]}

Zhong, Fang ^{[1
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Wuxi 214122, Peoples R China

[2] Hua Bao Food Flavour & Fragrance Shanghai Co Ltd, Shanghai 201821, Peoples R China

[3] Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA

来源：

FOOD CHEMISTRY | 2009年 / 117卷 / 01期

关键词：

Rice protein; Maillard reaction; Emulsifying properties; Protein solubility; BETA-LACTOGLOBULIN; GLUCOSE; IMPROVEMENT;

D O I：

10.1016/j.foodchem.2009.03.078

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The glycation of rice proteins with reducing sugars was investigated in an attempt to improve their solubility and functionality. Rice proteins isolated from a Chinese milled medium-grain rice were glycated with glucose, lactose, maltodextrin, or dextran in 2% aqueous dispersions. The sugar that provided the most improvement of the solubility, emulsification activity (EA) and emulsification stability (ES) of the Maillard reaction products was glucose. The optimum reaction conditions were at pH 11, 100 degrees C, and reaction time 15 min, which increased the solubility, EA and ES of rice protein from 20%, 0.46 and 11.1 to 92%, 0.64 and 18.2, respectively. Extending the reaction time beyond 15 min continued the development of latter-stage Maillard browning products without improvements in the functional properties of the Maillard reaction products. SEC-HPLC analysis with light scattering detection showed a decrease of the weight-averaged molecular weight from 500 to 100 K during the initial 15 min. (C) 2009 Elsevier Ltd. All rights reserved

引用

页码：69 / 74

页数：6

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