Characteristics and functional properties of buckwheat protein-sugar Schiff base complexes

Xiaona Guo, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

80 Scopus citations

Abstract

Maillard-type functional complexes were produced by reacting buckwheat protein (BWP) with five different saccharides (xylose, fructose, glucose, dextran, and maltodextrin) in aqueous solutions at 60 °C, pH 6.5. Xylose was the most reactive sugar with BWP as evidenced by losses of free amines (22.4% in 12 h) and strong difference UV absorption at 310 nm. The covalent attachments of different sugars/polysaccharides to BWP were confirmed by SDS-PAGE with both protein and carbohydrate staining. Conjugation did not significantly alter the solubility of BWP, but the BWP-dextran complex had superior emulsifying activity over control BWP (P < 0.05). Emulsions prepared with the complexes were substantially more stable (P < 0.05) than emulsion prepared with control BWP in the order of: dextran > maltodextrin > xylose > glucose > fructose > control. The conjugation also improved thermal stability of BWP.

Original languageEnglish
Pages (from-to)397-404
Number of pages8
JournalLWT
Volume51
Issue number2
DOIs
StatePublished - May 2013

Bibliographical note

Funding Information:
This research was a part of the USDA HATCH project (grant KY007071 ) and was supported, in part, by the National Natural Science Foundation, China (Grant 30900999 ), the Ministry of Science and Technology, China (Grant SKLF-MB-200803 ), and an Oversea Study Fellowship from the China Scholarship Council (to X.G.). Approved for publication as journal article 12-07-057 by the Director of the Kentucky Agricultural Experiment Station.

Funding

This research was a part of the USDA HATCH project (grant KY007071 ) and was supported, in part, by the National Natural Science Foundation, China (Grant 30900999 ), the Ministry of Science and Technology, China (Grant SKLF-MB-200803 ), and an Oversea Study Fellowship from the China Scholarship Council (to X.G.). Approved for publication as journal article 12-07-057 by the Director of the Kentucky Agricultural Experiment Station.

FundersFunder number
Ministry of Science and Technology, ChinaSKLF-MB-200803
National Natural Science Foundation of China (NSFC)30900999
U.S. Department of AgricultureKY007071
China Scholarship Council

    Keywords

    • Buckwheat protein
    • Emulsifying properties
    • Maillard reaction
    • Protein-polysaccharide conjugation
    • Solubility

    ASJC Scopus subject areas

    • Food Science

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