Effect of combination of high-intensity ultrasound treatment and dextran glycosylation on structural and interfacial properties of buckwheat protein isolates
| Autor: | Jialun Zheng, Chen Li, Feng Xue, Jinrong Tong, Zhoushan Wu |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Glycosylation Surface Properties 01 natural sciences Applied Microbiology and Biotechnology Biochemistry Analytical Chemistry chemistry.chemical_compound symbols.namesake 0404 agricultural biotechnology 010608 biotechnology Molecular Biology Plant Proteins Chromatography business.industry Protein Stability Organic Chemistry Ultrasound Water Dextrans 04 agricultural and veterinary sciences General Medicine 040401 food science Protein tertiary structure Random coil Maillard Reaction Maillard reaction Dextran chemistry Ultrasonic Waves Covalent bond symbols Adsorption business Hydrophobic and Hydrophilic Interactions Oils Biotechnology Conjugate Fagopyrum |
| Zdroj: | Bioscience, biotechnology, and biochemistry. 81(10) |
| ISSN: | 1347-6947 |
| Popis: | This study investigated the effects of high-intensity ultrasound and glycosylation on the structural and interfacial properties of the Maillard reaction conjugates of buckwheat protein isolate (BPI). The covalent attachment of dextran to BPI was confirmed by examination of the Fourier-transform infrared spectra. Emulsifying properties of the conjugates obtained by ultrasound treatment were improved as compared to those obtained by classical heating. Structural feature analyses suggested that conjugates obtained by ultrasound treatment had less α-helix and more random coil, higher surface hydrophobicity and less compact tertiary structure as compared to those obtained by classical heating. The surface activity measurement revealed that the BPI–dextran conjugates obtained by ultrasound treatment were closely packed and that each molecule occupied a small area of the interface. Combination of ultrasonic treatment and glycosylation was proved to be an efficient way to develop new stabilizers and thickening agents for food in this study. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|