Structure and functional properties of rice protein-dextran conjugates prepared by the Maillard reaction

2017 ◽  
Vol 53 (2) ◽  
pp. 372-380 ◽  
Author(s):  
Yun-Hui Cheng ◽  
Wen-Juan Tang ◽  
Zhou Xu ◽  
Li Wen ◽  
Mao-Long Chen
Keyword(s):  
Functional Properties ◽  
Maillard Reaction ◽  
Rice Protein

Functional properties of the Maillard reaction products of rice protein with sugar

2009 ◽  
Vol 117 (1) ◽  
pp. 69-74 ◽  
Author(s):  
Yue Li ◽  
Fang Lu ◽  
Changrong Luo ◽  
Zhengxing Chen ◽  
Jian Mao ◽  
...  
Keyword(s):  
Functional Properties ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Rice Protein

Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides

2013 ◽  
Vol 30 (1) ◽  
pp. 53-60 ◽  
Author(s):  
Yue Li ◽  
Fang Zhong ◽  
Wei Ji ◽  
Wallace Yokoyama ◽  
Charles F. Shoemaker ◽  
...  
Keyword(s):  
Functional Properties ◽  
Maillard Reaction ◽  
Protein Hydrolysates ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Rice Protein

scholarly journals Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism

2021 ◽  
Vol 73 ◽  
pp. 105477
Author(s):  
Xuanting Liu ◽  
Qi Yang ◽  
Meng Yang ◽  
Zhiyang Du ◽  
Chen Wei ◽  
...  
Keyword(s):  
Functional Properties ◽  
Maillard Reaction ◽  
Ultrasound Assisted

Characterisation and functional properties of Australian rice protein isolates

2005 ◽  
Vol 41 (3) ◽  
pp. 283-290 ◽  
Author(s):  
Samson Agboola ◽  
Darren Ng ◽  
Dominic Mills
Keyword(s):  
Functional Properties ◽  
Protein Isolates ◽  
Rice Protein

scholarly journals Simultaneous Ultrasound and Heat Enhance Functional Properties of Glycosylated Lactoferrin

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5774
Author(s):  
Zhipeng Li ◽  
Dexue Ma ◽  
Yiyang He ◽  
Siqi Guo ◽  
Fuguo Liu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Maillard Reaction ◽  
Spatial Configuration ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Surface Hydrophobicity ◽  
Orthogonal Experimental Design ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Ultrasound Assisted

Protein-polysaccharide covalent complexes exhibit better physicochemical and functional properties than single protein or polysaccharide. To promote the formation of the covalent complex from lactoferrin (LF) and beet pectin (BP), we enhanced the Maillard reaction between LF and BP by using an ultrasound-assisted treatment and studied the structure and functional properties of the resulting product. The reaction conditions were optimized by an orthogonal experimental design, and the highest grafting degree of 55.36% was obtained by ultrasonic treatment at 300 W for 20 min and at LF concentration of 20 g/L and BP concentration of 9 g/L. The formation of LF-BP conjugates was confirmed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) spectroscopy. Ultrasound-assisted treatment can increase the surface hydrophobicity, browning index, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radicals scavenging activity of LF due to the changes in the spatial configuration and formation of Maillard reaction products. The thermal stability, antioxidant activity and emulsifying property of LF were significantly improved after combining with BP. These findings reveal the potential application of modified proteins by ultrasonic and heat treatment.

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