Effect of three reducing sugars on emulsifying property and structure of maillard products of kidney bean protein

Authors

LIN Wei, College of Food and Bioengineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China; Key Laboratory of Processing Agricultural Products, Qiqihar, Heilongjiang 161006, China
LIU Xiaolan, College of Food and Bioengineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China; Key Laboratory of Processing Agricultural Products, Qiqihar, Heilongjiang 161006, China
REN Jian, College of Food and Bioengineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China; Key Laboratory of Processing Agricultural Products, Qiqihar, Heilongjiang 161006, China
GAO Jian, College of Food and Bioengineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China; Key Laboratory of Processing Agricultural Products, Qiqihar, Heilongjiang 161006, China
DU Hong, College of Food and Bioengineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China; Key Laboratory of Processing Agricultural Products, Qiqihar, Heilongjiang 161006, China

Abstract

The purpose of this study was to investigate the effect of sugars on the structural and emulsifying property of kidney bean protein modified by Maillard reaction. The results showed that the emulsifying activity and stability of kidney bean protein could be improved by Maillard reaction with glucose, fructose and lactose, and fructose was the best one. The emulsifying ability increased from 37.52 m²/g to 98.69 m²/g, and the emulsifying stability also increased from 16.88 min to 28.68 min; After Maillard reaction, the spatial structure of protein changed, which showed that the surface hydrophobicity increased, the content of surface sulfhydryl group and total free sulfhydryl group decreased. Moreove, the ultraviolet absorption increased, and the fluorescence intensity decreased with the red shift. These changes were more conducive to the protein adsorbing to the oil-water interface, thus enhanced the emulsification.

Publication Date

10-28-2019

First Page

170

Last Page

173

DOI

10.13652/j.issn.1003-5788.2019.10.034

Recommended Citation

Wei, LIN; Xiaolan, LIU; Jian, REN; Jian, GAO; and Hong, DU (2019) "Effect of three reducing sugars on emulsifying property and structure of maillard products of kidney bean protein," Food and Machinery: Vol. 35: Iss. 10, Article 34.
DOI: 10.13652/j.issn.1003-5788.2019.10.034
Available at: https://www.ifoodmm.cn/journal/vol35/iss10/34

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