Characterization and functional properties of conjugates of rice protein with exopolysaccharides from Arthrobacter ps‐5 by Maillard reaction. Issue 9 (11th July 2021)

• Record Type: Journal Article
• Authors: Zhao, Yuguang; Ye, Shuhong; Wan, Huiping; Zhang, Xingxing; Sun, Mingqi
• Is Part Of: Food science & nutrition. Volume 9:Issue 9(2021)
• Page Start: 4745
• Page End: 4757
• Publication Date: 2021-07-11
• Subjects: conjugates -- exopolysaccharide -- functional properties -- Maillard reaction -- rice protein; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2336
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: The study examined the potential nutritive value of rice protein (RP) through Maillard reaction. Structures and properties of synthetic conjugates of RP and exopolysaccharide (EPS) from Arthrobacter ps‐5 were investigated systematically. Fluorescence characteristics and high molecular weight compounds appeared in Maillard reaction products (MRPs). Moreover, EPS or its degradation products in the form of covalent bond cross‐linked with RP were identified, where –NH2 disappeared and C=O, C=N and C–N increased. Determination of free –SH residues suggested mutual conversion between disulfide bonds and sulfhydryl groups occurred during Maillard reaction. HPLC analysis identified conjugates with different molecular weight, where melanoprotein was formed by covalent bonds. As RP conjugated with EPS, the molecules spread out and changed the spatial structure. Functional properties of MRPs, including solubility, foaming activity, emulsifying ability and resistance to oxidation, were greatly improved. The study has discovered an efficient method for increasing the application value of plant protein. Abstract : The rice protein and exopolysaccharide were grafted by Maillard reaction and the structural changes and functional properties of the Maillard reaction products were studied. Functional properties of MRPs, including solubility, foaming activity, emulsifying ability, and resistance to oxidation, were greatly improved. The study provided an efficient method for increasing the application value of plant protein.