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dc.contributor.authorMa, Xiaobin
dc.contributor.authorHou, Furong
dc.contributor.authorZhao, Huanhuan
dc.contributor.authorWang, Danli
dc.contributor.authorChen, Weijun
dc.contributor.authorMiao, Song
dc.contributor.authorLiu, Donghong
dc.date.accessioned2021-06-16T12:04:43Z
dc.date.available2021-06-16T12:04:43Z
dc.date.issued2020-11
dc.identifier.citationX. Ma, F. Hou, H. Zhao, D. Wang, W. Chen, S. Miao, D. Liu, Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment, Food Hydrocolloids, Volume 108, 2020, https://doi.org/10.1016/j.foodhyd.2020.106056en_US
dc.identifier.urihttp://hdl.handle.net/11019/2455
dc.descriptionpeer-revieweden_US
dc.description.abstractThe Maillard reaction in the aqueous system with and without ultrasound treatment was used to prepare conjugates between soy protein isolate (SPI) and citrus pectin (CP)/apple pectin (AP). Ultrasound treatment at a power of 450 W and a temperature of 70 °C significantly accelerated the conjugation processes between SPI and pectin samples and led to much greater grafting extents compared to the traditional wet heating. A higher degree of graft of the SPI-CP conjugates was achieved at a shorter ultrasound duration compared to the SPI-AP conjugates, possibly attributed to the larger molecular weight and the more flexible structure of AP. SDS-PAGE analysis confirmed the formation of SPI-pectin conjugates. Analysis of the protein secondary and tertiary structures suggested that the attachment of CP or AP changed the spatial conformation of SPI and led to a looser protein structure. In addition to the grafting process, ultrasound was also observed to play a marked role in unfolding the SPI resulting in more favorable structures for the Maillard reaction. Furthermore, the application of ultrasound to the conjugation process significantly increased the surface hydrophobicity and emulsifying properties of both conjugates, indicating that ultrasound can be a desirable method for protein-polysaccharide conjugation.en_US
dc.description.sponsorshipNational Natural Science Foundation of China
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesFood Hydrocolloids;108
dc.rights© 2020 Published by Elsevier Ltd.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttps://www.elsevier.com/tdm/userlicense/1.0/
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectUltrasounden_US
dc.subjectWet heatingen_US
dc.subjectSoy protein isolateen_US
dc.subjectPectinen_US
dc.subjectStructureen_US
dc.subjectEmulsifying propertyen_US
dc.titleConjugation of soy protein isolate (SPI) with pectin by ultrasound treatmenten_US
dc.typeArticleen_US
dc.embargo.terms2021/05/29en_US
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2020.106056
dc.contributor.sponsorNational Natural Science Foundation of Chinaen_US
dc.contributor.sponsorChina Postdoctoral Science Foundationen_US
dc.contributor.sponsorInternational Postdoctoral Exchange Fellowship Programen_US
dc.contributor.sponsorNational Key Research and Development Program of Chinaen_US
dc.contributor.sponsorPrimary Research and Development Plan of Zhejiang Provinceen_US
dc.contributor.sponsorGrantNumber31901822en_US
dc.contributor.sponsorGrantNumber2017M620247en_US
dc.contributor.sponsorGrantNumber20180083en_US
dc.contributor.sponsorGrantNumber2016YFD0400301en_US
dc.contributor.sponsorGrantNumber2015C02036en_US
dc.source.volume108
dc.source.beginpage106056
refterms.dateFOA2021-05-29T00:00:00Z
dc.source.journaltitleFood Hydrocolloids


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