Journal
FOOD SCIENCE & NUTRITION
Volume 9, Issue 9, Pages 4745-4757Publisher
WILEY
DOI: 10.1002/fsn3.2336
Keywords
conjugates; exopolysaccharide; functional properties; Maillard reaction; rice protein
Categories
Funding
- National Natural Science Foundation of China [31770725]
- Natural Science Foundation of Liaoning Province [2020--MZLH--37]
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This study investigated the potential nutritive value of rice protein (RP) through Maillard reaction and found that the synthesis of conjugates of RP and exopolysaccharide (EPS) greatly improved the functional properties of the molecules. The research also identified changes in molecular structure and properties in Maillard reaction products (MRPs), indicating a more efficient method for enhancing the application value of plant protein.
The study examined the potential nutritive value of rice protein (RP) through Maillard reaction. Structures and properties of synthetic conjugates of RP and exopolysaccharide (EPS) from Arthrobacter ps-5 were investigated systematically. Fluorescence characteristics and high molecular weight compounds appeared in Maillard reaction products (MRPs). Moreover, EPS or its degradation products in the form of covalent bond cross-linked with RP were identified, where -NH2 disappeared and C=O, C=N and C-N increased. Determination of free -SH residues suggested mutual conversion between disulfide bonds and sulfhydryl groups occurred during Maillard reaction. HPLC analysis identified conjugates with different molecular weight, where melanoprotein was formed by covalent bonds. As RP conjugated with EPS, the molecules spread out and changed the spatial structure. Functional properties of MRPs, including solubility, foaming activity, emulsifying ability and resistance to oxidation, were greatly improved. The study has discovered an efficient method for increasing the application value of plant protein.
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