Dextran Conjugation Improves the Structural and Functional Properties of Heat-Treated Protein Isolate from Cinnamomum camphora Seed Kernel

The Cinnamomum camphora seed kernel (CCSK), with high contents of medium-chain oil (similar to 59%) and protein (similar to 19%), is an excellent source for a plant-based food ingredient. To broaden the application of the protein isolate (PI) from CCSK in the food industry, the Maillard reaction products (MRPs) were prepared by PI and dextran (DX) under mild wet-heating conditions (60 degrees C, 5 h), and the structural and functional properties of the PI-DX conjugates were investigated. The covalent bond between PI and DX was confirmed by the degree of grafting and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Compared with the heated PI, the PI-DX conjugates had more ordered structure, with the decreased random coil content. The changes in tertiary structure of PI-DX conjugates were reflected by the results of intrinsic fluorescence and surface hydrophobicity. Moreover, PI-DX conjugates showed better solubility, emulsifying properties, thermal stability and antioxidant activities. These results provided a theoretical basis for the development of PI-based MRPs with desirable characteristics.

Automated summary

This study investigated the structural and functional properties of the Maillard reaction products (MRPs) prepared from Cinnamomum camphora seed kernel protein isolate (PI) and dextran (DX). The results showed that the PI-DX conjugates had a more ordered structure, better solubility, emulsifying properties, thermal stability, and antioxidant activities compared to heated PI.