Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction
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Chen, WeijunMa, Xiaobin
Wang, Wenjun
Lv, Ruiling
Guo, Mingming
Ding, Tian
Ye, Xingqian
Miao, Song

Liu, Donghong
Date
2018-10-18
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Chen, W., Ma, X., Wang, W., Lv, R., Guo, M., Ding, T., Ye, X., Miao, S. and Liu, D. (2019). Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction. Food Hydrocolloids, [online] 95, pp.298-307. Available at: https://dx.doi.org/10.1016/j.foodhyd.2018.10.030Abstract
Effect of ultrasound treatment on whey protein isolate (WPI)-gum Acacia (GA) conjugation via Maillard reaction was investigated. And the physicochemical properties of the conjugates obtained by ultrasound treatment were compared with those obtained by classical heating. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis, high-performance size exclusion chromatography and fourier transform infrared spectroscopy provided evidence on the formation of the Maillard type conjugation. Compared with classical heating, ultrasound treatment could accelerate the glycation reaction between WPI and GA. A degree of graft of 11.20% was reached by classical heating for 48 h, whereas only 20 min was required by ultrasound treatment. Structural analyses suggested that the conjugates obtained by ultrasound treatment had less α-helix content, higher surface hydrophobicity and fluorescence intensity than those obtained by classical heating. Significantly lower level of browning intensity and significantly higher (p < 0.05) level of solubility (under alkaline conditions), thermal stability, emulsifying activity and emulsifying stability were observed for the conjugates obtained by ultrasound treatment as compared with those obtained by classical heating.Funder
National Key Research and Development Program of China; Key Research and Development Program of Zhejiang Province; China Postdoctoral Science FoundationGrant Number
2016YFD0400301; 2017C02015; 2017M620247ae974a485f413a2113503eed53cd6c53
https://dx.doi.org/10.1016/j.foodhyd.2018.10.030
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