Effect of Glycation Reaction on Spatial Structure Conformation and Emulsion Properties of Mung Bean Protein Isolate

被引：0

作者：

Hu M. ^{[1
]}

Zhao C. ^{[2
]}

Li Y. ^{[1
]}

Zhu J. ^{[1
]}

Sun Y. ^{[1
]}

Zhong M. ^{[1
]}

Jiang L. ^{[1
]}

Qi B. ^{[1
]}

机构：

[1] College of Food Science, Northeast Agricultural University, Harbin

[2] College of Food Science and Engineering, Jilin Agricultural University, Changchun

来源：

Journal of Chinese Institute of Food Science and Technology | 2018年 / 18卷 / 11期

关键词：

Emulsion properties; Fluorescence spectra; Glycation reaction; Mung bean protein isolate;

D O I：

10.16429/j.1009-7848.2018.11.007

中图分类号：

学科分类号：

摘要：

Glycation reaction was occurred between mung bean protein isolate (MBPI) and dextran by wet heat processing. The spatial structure conformation and emulsion properties of MBPI-dextran conjugates were researched. The degree of graft of MBPI-dextran conjugates increased rapidly with the increase of reaction time, and then the increase became slower. Glycation had a significant influence on the molecular structure of MBPI. The fluorescence intensity of MBPI-dextran conjugates after glycation decreased significantly due to the shielding effect of tryptophan residues by dextran molecule. The occurrence of bathochromic shift of the maximum absorption wavelength indicated that the tertiary structure of MBPI after glycation reaction became looser, which was beneficial to the improvement of functional properties. Glycation reaction was able to significantly improve emulsifying properties and emulsion stability of MBPI. The average particle size and creaming index of emulsion for MBPI-dextran conjugates prepared by glycation reaction at 80℃ and 90℃ for 2 h were the lowest, and emulsion stabilities were the best. However, the average particle size and creaming index slightly increased when reaction time was more than 2 h, which led to the decrease of emulsion stabilities. It was possible that too much introduction of the hydrophilic group broke the balance of oil-water interface, resulting in the decline of emulsion stabilities. © 2018, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：50 / 56

页数：6

共 20 条

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