Physicochemical Properties of Dry-Heated Peanut Protein Isolate Conjugated with Dextran or Gum Arabic

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• 作者：Chen Li (1)
  Bo Zhu (1)
  Haoran Xue (1)
  Zhiyan Chen (1)
  Qiao Ding (1)
  Xingguo Wang (1)
  
• 关键词：Peanut protein isolate ; Glycation ; Dextran ; Gum arabic ; Structural features ; Protein solubility ; Emulsifying properties
• 刊名：Journal of the American Oil Chemists' Society
• 出版年：2013
• 出版时间：December 2013
• 年：2013
• 卷：90
• 期：12
• 页码：1801-1807
• 全文大小：
• 作者单位：Chen Li (1)
  Bo Zhu (1)
  Haoran Xue (1)
  Zhiyan Chen (1)
  Qiao Ding (1)
  Xingguo Wang (1)
  
  1. State Key Laboratory of Food Science and Technology, Synergetic Innovation Center Of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People’s Republic of China
  
• ISSN：1558-9331

文摘

Peanut protein isolate (PPI) were conjugated with dextran or gum arabic through glycation to study the physiochemical properties of PPI–polysaccharides conjugates. Structural features, solubility as well as emulsifying properties of the two conjugates were compared. The degree of graft value of the two conjugates suggested that glycation of PPI with gum arabic took place more easily than with dextran. Glycated conjugates had better solubility and emulsifying ability than native PPI. Analysis of structural features of the conjugates suggested that their improved functional properties could be the result of less α-helix secondary structure, lower surface hydrophobicity and less compact tertiary structure. The solubility of PPI–dextran conjugates was improved for the pH range 3–9, while that of PPI–gum arabic conjugates was improved above neutral pH range. Moreover, better emulsifying ability was observed in PPI–gum arabic conjugates than PPI–dextran conjugates.