Preparation and Functional Properties of Maillard Reaction Products between Limitedly Hydrolyzed Rice Proteins and Different Molecular Weight Dextrans

doi:10.7506/spkx1002-6300-201005008

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (5): 30-34.doi: 10.7506/spkx1002-6300-201005008

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Preparation and Functional Properties of Maillard Reaction Products between Limitedly Hydrolyzed Rice Proteins and Different Molecular Weight Dextrans

JI Wei，MA Jian-guo，LI Yue，ZHONG Fang*

State Key Laboratory of Food Science and Technology, School of Food Science and Technology,
Jiangnan University, Wuxi 214122, China

Received:2009-06-11 Revised:2009-10-25 Online:2010-03-01 Published:2010-12-29
Contact: ZHONG Fang* E-mail:fzhong@jiangnan.edu.cn

Abstract

Abstract:

In this study, the changes in functional properties of Maillard reaction products between limited hydrolyzed rice proteins and different molecular weight dextrans were investigated. The functional properties of glycosylated rice protein products were determined. Results indicated that dextran was the most suitable polysaccharide for Maillard reaction with rice proteins. The optimal process for the maintenance of nutritional value of rice and alleviation of browning was achieved by using hydrolyzed rice proteins with 5% hydrolysis degree for the 20 min Maillard reaction at pH 11 and 100 ℃.

Key words: rice protein, dextran, Maillard reaction, functional property

CLC Number:

TQ936.213

JI Wei，MA Jian-guo，LI Yue，ZHONG Fang*. Preparation and Functional Properties of Maillard Reaction Products between Limitedly Hydrolyzed Rice Proteins and Different Molecular Weight Dextrans[J]. FOOD SCIENCE, 2010, 31(5): 30-34 https://doi.org/10.7506/spkx1002-6300-201005008

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Preparation and Functional Properties of Maillard Reaction Products between Limitedly Hydrolyzed Rice Proteins and Different Molecular Weight Dextrans

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