Structure and functional properties of rice protein–dextran conjugates prepared by the Maillard reaction
YH Cheng, WJ Tang, Z Xu, L Wen… - International Journal of …, 2018 - academic.oup.com
Dextran was grafted on to rice protein (RP) by the wet-heating Maillard reaction, and the
structure and functional properties of the rice protein–dextran conjugates (RPDCs) were
investigated. The RPDCs obtained by the Maillard reaction exhibited superior functionality
compared with original RP. The solubility, emulsifying activity index, emulsifying stability
index, foaming activity index and foaming stability of the RPDCs increased by factors of 7.50,
1.79, 2.20, 1.69 and 2.01, respectively, compared to original RP. The molecular weight …
structure and functional properties of the rice protein–dextran conjugates (RPDCs) were
investigated. The RPDCs obtained by the Maillard reaction exhibited superior functionality
compared with original RP. The solubility, emulsifying activity index, emulsifying stability
index, foaming activity index and foaming stability of the RPDCs increased by factors of 7.50,
1.79, 2.20, 1.69 and 2.01, respectively, compared to original RP. The molecular weight …
Structure and functional properties of rice protein-dextran conjugates prepared by the Maillard reaction.
CYH Cheng YunHui, TWJ Tang WenJuan, XZ Xu Zhou… - 2018 - cabidigitallibrary.org
Dextran was grafted on to rice protein (RP) by the wet-heating Maillard reaction, and the
structure and functional properties of the rice protein-dextran conjugates (RPDCs) were
investigated. The RPDCs obtained by the Maillard reaction exhibited superior functionality
compared with original RP. The solubility, emulsifying activity index, emulsifying stability
index, foaming activity index and foaming stability of the RPDCs increased by factors of 7.50,
1.79, 2.20, 1.69 and 2.01, respectively, compared to original RP. The molecular weight …
structure and functional properties of the rice protein-dextran conjugates (RPDCs) were
investigated. The RPDCs obtained by the Maillard reaction exhibited superior functionality
compared with original RP. The solubility, emulsifying activity index, emulsifying stability
index, foaming activity index and foaming stability of the RPDCs increased by factors of 7.50,
1.79, 2.20, 1.69 and 2.01, respectively, compared to original RP. The molecular weight …