Development of Germinated Brown Rice Protein and Dextran Conjugate as an Emulsifier: Evaluation of Physicochemical Properties and Emulsion Stability

doi:10.7506/spkx1002-6630-20180515-216

Abstract

Abstract: The purpose of this study was to develop a novel emulsifier from germinated brown rice protein (GBRP) and dextran through the Maillard reaction. Fourier transform infrared (FTIR) spectroscopy and X-ray diffractometry analysis were used to evidence the formation of GBRP-dextran conjugate (GBRP-Dex Con). Experimental results indicated that the solubility of GBRP-Dex Con was 10% higher than that of GBRP (pH 7.0) through covalent bonding with dextran. The denaturation temperature of GBRP-Dex Con (122.2 ℃) was 14.7 ℃ higher than that of GBRP (107.5 ℃). The radical scavenging activity and reducing power of GBRP-Dex Con were significantly higher than those of GBRP (P < 0.05). Measurements of the droplet size and physical stability of Sacha Inchi oil emulsion demonstrated that GBRP-Dex Con was more effective in stabilization of the emulsion than the protein alone, their physical mixture and the common emulsifier soy protein isolate (SPI). Thus, GBRP-Dex Con as a new emulsifier with excellent properties has a great potential for applications in the food industry.

Key words: germinated brown rice protein (GBRP), dextran, conjugate, droplet size, physicochemical stability

CLC Number:

TS210.1

WANG Xue, HOU Zhanqun, YUAN Peng, LIU Jia, DUAN Shenglin, SUN Aidong. Development of Germinated Brown Rice Protein and Dextran Conjugate as an Emulsifier: Evaluation of Physicochemical Properties and Emulsion Stability[J]. FOOD SCIENCE, 2019, 40(12): 46-54.

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Development of Germinated Brown Rice Protein and Dextran Conjugate as an Emulsifier: Evaluation of Physicochemical Properties and Emulsion Stability

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