Impact of dextran conjugation on physicochemical and gelling properties of sweet potato protein through Maillard reaction
文献类型： 外文期刊
作者： Arogundade, Lawrence A.;Mu, Tai-Hua;Zhang, Miao;Khan, Nasir M.;Arogundade, Lawrence A.;Mu, Tai-Hua;Zhang, Miao;Khan, Nasir M.;Arogundade, Lawrence A.;Khan, Nasir M.
作者机构：
关键词： Dextran; gel; Maillard reaction conjugates; mechanical properties; secondary structure; sweet potato protein
期刊名称： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
ISSN： 0950-5423
年卷期：
页码：
收录情况： SCI
摘要： Covalently linked sweet potato protein (SPP)-dextran conjugates were produced through Maillard reaction, and the effects of this conjugation on physicochemical and gelling properties of SPP were studied. Formation of SPP-dextran-conjugated product was confirmed with increase in browning intensity and molecular weight, with concomitant reduction in free amino group content of the protein. Dry-heating period of 0, 1, 3, 5 and 7 days gave rise to 0%, 12.8%, 19.0%, 25.2% and 22.8% degree of conjugation (DC), respectively. High molecular weight protein polymer with polydispersed band above 50 kDa was formed. FTIR spectroscopic analysis showed that the C-O (amide I) and C-N (amide II) stretching bands were modified by the Maillard reaction. Conjugation of SPP with dextran reduced its denaturation temperature. SPP-dextran conjugate gels' network structures were sustained by both physical interactions and covalent bonds. SPP-dextran conjugates' gels had significantly improved hardness and resilience in comparison with the unmodified SPP (P< 0.05).
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