Glycosylation of Rice Dregs Glutelin and Functional Properties of Glutelin-Carrageenan Conjugates

doi:10.7506/spkx1002-6630-201116003

Abstract

Abstract: Rice dregs glutelin (RDG) was glycosylated with carrageenan (Car) by dry-heated Maillard reaction. The effects of mass ratio of RDG to Car and reaction time on degree of graft reaction and functional properties of RDG-Car conjugates were investigated. The results showed that the degree of graft reaction was 28.84% under the optimal conditions: RDG-to-Car mass ratio 1:2, temperature 60 ℃, relative humidity 79% and reaction time 24 h. The solubility, emulsifying property and emulsion stability of the resulting RDG-Car conjugate were improved obviously, which were increased by 2.04, 4.84 and 0.63 times, respectively when compared with those of RDG. Meanwhile, we found that the surface hydrophobicity of glutelin was reduced dramatically after glycosylation with Car. Compared with RDG, its conjugate with Car exhibited much higher solubility, emulsifying capacity and emulsion stability in a wide pH range.

Key words: rice dregs glutelin, carrageenan, solubility, emulsifying properties

CLC Number:

TS201.1

DU Yan-xue，SHI Su-hua，XIONG Hua，JIANG Yan，ZHANG Zhong，LI Jie. Glycosylation of Rice Dregs Glutelin and Functional Properties of Glutelin-Carrageenan Conjugates[J]. FOOD SCIENCE, 2011, 32(16): 11-15.

[1]	YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang. Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate [J]. FOOD SCIENCE, 2021, 42(7): 134-141.
[2]	WU Yuchun, CHEN Xiaocao, ZHANG Qi, DING Yuting, ZHOU Xuxia. Stability Mechanism of Pickering Emulsion and Its Application in Food Industry: A Review [J]. FOOD SCIENCE, 2021, 42(7): 275-282.
[3]	LIU Zhongbo, GENG Sheng, JIANG Zhaojing, YANG Wei, LIU Benguo. Fabrication of Food-grade Pickering Emulsions Stabilized by Cyclodextrins [J]. FOOD SCIENCE, 2021, 42(6): 24-30.
[4]	ZHANG Hui, YANG Ruili, LIU Fang, ZHOU Sainan, LU Na, TANG Qingjuan. Effect of Food-Grade κ-Carrageenan on Risk of Colitis and Accumulation of Body Fat in Obese Mice [J]. FOOD SCIENCE, 2021, 42(15): 121-128.
[5]	ZHOU Feng, TAN Huanghong, SUN Huimin, ZHENG Zhaojuan, OUYANG Jia. Progress in Biotransformation of Red Algal Polysaccharides for Industrial Utilization [J]. FOOD SCIENCE, 2021, 42(13): 326-334.
[6]	LIU Xixin, CHI Yujie, ZHANG Hong, WANG Lechuan, ZHANG Huajiang, XIA Ning, Ahmed M. RAYAN, CHEN Hui, Amro ABDELAZEZ. Improved Properties of Polysaccharide-Based Edible Films Incorporated with Egg White Protein and Apple Polyphenols and Application to Quality Preservation of Cashews during Storage [J]. FOOD SCIENCE, 2021, 42(13): 174-184.
[7]	LI Qiao, MA Jibing, YU Qunli, HAN Ling. Effect of NO on AMPK Activity, Glycolysis and Water-holding Capacity in Beef during Postmortem Aging [J]. FOOD SCIENCE, 2021, 42(12): 17-23.
[8]	LIU Pei, CHEN Cheng, QIN Xinguang, ZHANG Haizhi, HU Zhongze, WU Qiong, YAO Renyong, WANG Xuedong, LIU Gang. Emulsifying Properties of Different Kinds of Aggregates from Whey Protein Isolate and Stability of Pickering Emulsions Stabilized with Them [J]. FOOD SCIENCE, 2021, 42(12): 24-30.
[9]	ZHANG Manli, WANG Qiang, CHEN Bingyu, LIU Hongzhi. Progress in Methods for Improving the Emulsification Properties of Polysaccharides, Structure-Activity Relationship and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(1): 279-284.
[10]	WEI Qianqian, FAN Jinling, ZHU Wenxue, BAI Xiting, REN Guoyan. Preparation and Characterization of Phytoglycogen-Quercetin Complex [J]. FOOD SCIENCE, 2020, 41(7): 14-22.
[11]	WU Haitao. Effect of Microfluidization on the Structure and Function of Wild Black Bean Protein [J]. FOOD SCIENCE, 2020, 41(5): 87-92.
[12]	WANG Yibo, FU Xiaofang, YUAN Li, ZHANG Ting, XIN Tingting. Preparation and Antioxidant Properties of Inclusion Complex of Myricetin with Glucose-β-cyclodextrin [J]. FOOD SCIENCE, 2020, 41(4): 1-6.
[13]	DU Feifei, WU Changling, FANG Aihu, ZHANG Li, LI Zhen, YANG Zongyun, ZHOU Nan, LI Pengpeng, LI Dianzhao, WANG Peng. Oil-Water Interfacial Properties of Sarcoplasmic Proteins in Meat from Different Animal Species [J]. FOOD SCIENCE, 2020, 41(4): 15-22.
[14]	REN Xian’e, LI Chunzhi, YANG Feng, HUANG Yongchun, YAN Liujuan. Intermolecular Interaction Mechanism for Improvement in Solubility of Soy Protein Isolate by Swirling Cavitation [J]. FOOD SCIENCE, 2020, 41(3): 93-98.
[15]	ZENG Qi, HU Miao, WANG Huan, ZHONG Mingming, QI Baokun, JIANG Lianzhou. Effect of pH Treatment on Structure, Rheological Properties and Emulsifying Properties of Black Bean Protein Isolate [J]. FOOD SCIENCE, 2020, 41(22): 15-21.

Glycosylation of Rice Dregs Glutelin and Functional Properties of Glutelin-Carrageenan Conjugates

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments