Microwave-assisted maillard reaction between rice protein and dextran induces structural changes and functional improvements
YH Cheng, DC Mu, Y Jiao, Z Xu, ML Chen - Journal of Cereal Science, 2021 - Elsevier
The effects of microwave treatment Maillard reaction on rice protein (RP) and dextran was
investigated. Microwaving accelerated the Maillard reaction between RP and dextran. A
solubility of 24.22% was reached by conventional heating for 5 min, whereas microwave
treatment obtained a solubility of 64.25% over the same amount of time. The activation
energy of the Maillard reaction by microwave treatment was calculated to be 28.52 kJ/mol
which is lower than that by conventional heating. Molecular weight analysis and Fourier …
investigated. Microwaving accelerated the Maillard reaction between RP and dextran. A
solubility of 24.22% was reached by conventional heating for 5 min, whereas microwave
treatment obtained a solubility of 64.25% over the same amount of time. The activation
energy of the Maillard reaction by microwave treatment was calculated to be 28.52 kJ/mol
which is lower than that by conventional heating. Molecular weight analysis and Fourier …
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