کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1188126 963481 2012 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction
چکیده انگلیسی

Reaction mixtures containing peanut protein isolate (PPI) and dextran (1:1 weight ratio) were dry-heated at 60 °C and 79% relative humidity for 7 days. SDS–PAGE analysis indicated that PPI had become complexed with dextran to form conjugates of higher molecular weight. Arachin, accounting for 50% of peanut proteins, was hard to glycosylate with dextran, which might limit the extent of glycosylation of PPI. The thermal stability of PPI was remarkably improved by mixture/conjugation with dextran. Proteins in mixtures/conjugates might have a more compacted tertiary conformation than PPI. The protein solubility of conjugates at pH 4.5–6.0 was remarkably increased compared with the PPI/mixture. Mixture with dextran could significantly improve the emulsifying and foaming properties of PPI (p < 0.05). Conjugation with dextran could further enhance emulsifying and foaming properties of PPI.


► PPI had become complexed with dextran to form conjugates of higher molecular weight.
► The thermal stability of PPI has been remarkably improved by mixture/conjugation with dextran.
► Mixture with dextran could significantly improve the emulsifying and foaming properties of PPI.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 131, Issue 3, 1 April 2012, Pages 901–906
نویسندگان
, , , , ,