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- Title
Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [ Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates.
- Authors
Wang, Zhongjiang; Han, Feifei; Sui, Xiaonan; Qi, Baokun; Yang, Yong; Zhang, Hui; Wang, Rui; Li, Yang; Jiang, Lianzhou
- Abstract
BACKGROUND The objective of this study was to determine the effect of ultrasound treatment on the wet heating Maillard reaction between mung bean protein isolates ( MBPIs) and glucose, and on structural and physico-chemical properties of the conjugates. RESULTS The degree of glycosylation of MBPI-glucose conjugates treated by ultrasound treatment and wet heating ( MBPI-GUH) was higher than that of MBPI-glucose conjugates only treated by wet heating ( MBPI-GH). Solubility, emulsification activity, emulsification stability and surface hydrophobicity of MBPI-GUH were higher than that of MBPI-GH. Grafted MBPIs had a lower content of α-helix and unordered coil, but a higher content of β-sheet and β-turn structure than MBPIs. No significant structural changes were observed in β-turn and random coil structure of MBPI-GUH, while α-helix content increased with ultrasonic time, and decreased at 300 W ultrasonic power with the increase of β-sheet. MBPI-GUH had a less compact tertiary structure compared to MBPI-GH and MBPI. Grafting MBPIs with glucose formed conjugates of higher molecular weight, while no significant changes were observed in electrophoresis profiles of MBPI-GUH. CONCLUSION Ultrasound-assisted wet heating Maillard reaction between MBPIs and glucose could be a promising way to improve functional properties of MBPIs. © 2015 Society of Chemical Industry
- Subjects
MAILLARD reaction; FLUORODEOXYGLUCOSE F18; GLUCOSE; MUNG bean; SUGAR
- Publication
Journal of the Science of Food & Agriculture, 2016, Vol 96, Issue 5, p1532
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.7255