| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1188126 | Food Chemistry | 2012 | 6 Pages |
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.
