Journal
ARABIAN JOURNAL OF CHEMISTRY
Volume 13, Issue 11, Pages 8051-8059Publisher
ELSEVIER
DOI: 10.1016/j.arabjc.2020.09.034
Keywords
Maillard reaction; Whey protein isolate; Xylose; Antioxidant property; Emulsifying property; Structure
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Funding
- National Science Foundation of China [21676122, 31871794, 31871846]
- 111 project [B0719028]
- national first-class discipline program of Food Science and Technology [JUFSTR20180204]
- program of Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China
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The purpose of this study is to prepare Maillard reaction products (MRPs) with both good emulsification and antioxidant activity, and the relationship between the Maillard reaction degree and structural changes of whey protein isolate (WPI) conjugated with xylose through wetheating was explored. Browning intensity didn't change while the free amino groups reduced significantly at the initial stage of Maillard reaction (MR) Amino acid analysis indicated that the lysine and arginine reduced significantly. The antioxidant property of the MRPs was significantly improved. The best emulsifying properties could be obtained in the middle degree of MR. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis analysis illustrated that WPI and xylose formed high molecular weight conjugates. The circular dichroism spectra suggested that alpha-helix and random coil were increased while the beta-sheet and beta-turns were decreased after the MR. All of the MRPs exhibited a marked red shift in the maximum fluorescence intensity, indicating that the hydrophilicity of MRPs was enhanced. (C) 2020 The Authors. Published by Elsevier B.V. on behalf of King Saud University.
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