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 language | English |
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Pages (from-to) | 397-404 |
Number of pages | 8 |
Journal | LWT |
Volume | 51 |
Issue number | 2 |
DOIs | |
State | Published - 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.
Funders | Funder number |
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Ministry of Science and Technology, China | SKLF-MB-200803 |
National Natural Science Foundation of China (NSFC) | 30900999 |
U.S. Department of Agriculture | KY007071 |
China Scholarship Council |
Keywords
- Buckwheat protein
- Emulsifying properties
- Maillard reaction
- Protein-polysaccharide conjugation
- Solubility
ASJC Scopus subject areas
- Food Science