Functional properties of the Maillard reaction products of rice protein with sugar
作者： Yue Li , Fang Lu , Changrong Luo , Zhengxing Chen , Jian Mao
DOI: 10.1016/J.FOODCHEM.2009.03.078
关键词:
摘要: The glycation of rice proteins with reducing sugars was investigated in an attempt to improve their solubility and functionality. Rice proteins isolated from a Chinese milled medium-grain rice were glycated with glucose, lactose, maltodextrin, or dextran in 2% aqueous dispersions. The sugar that provided the most improvement of the solubility, emulsification activity (EA) and emulsification stability (ES) of the Maillard reaction products was glucose. The optimum reaction conditions were at pH 11, 100° C, and reaction time 15min, which …
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