Optimization of Emulsification Activities of Rice Residues Hydrolyzed Protein-Malt Dextrin Maillard Conjugation by Response Surface Methodology

Abstract

Abstract: The factors such as rice residues hydrolyzed protein (RRHP) of different DH, different ratios of substrate to malt dextrin(MD), temperature, pH and reaction time affecting the Maillard reaction kinetics were discussed. Response surface methodology was used to optimize Maillard reaction factors in order to get the Maillard conjugation with the highest emulsifi- cation activities. The results indicated that the DH 6, the weight ratio of RRHP to MD 8:1, temperature 58 ℃, pH 6.5, and reaction time 3 days were the optimum reaction conditions. On these conditions, the actual emulsification activities value was higher than sodium casein.

Key words: RRHP, emulsification activities, response surface methodology

WU Jiao, ZHENG Wei-Wan, ZHAO Wei-Xue, REN Dong-Dong, LI Chun-Li. Optimization of Emulsification Activities of Rice Residues Hydrolyzed Protein-Malt Dextrin Maillard Conjugation by Response Surface Methodology[J]. FOOD SCIENCE, 2007, 28(10): 155-158.

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Optimization of Emulsification Activities of Rice Residues Hydrolyzed Protein-Malt Dextrin Maillard Conjugation by Response Surface Methodology

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