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Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment

1
College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
2
Laboratory Management Office, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
*
Author to whom correspondence should be addressed.
Polymers 2019, 11(5), 848; https://doi.org/10.3390/polym11050848
Received: 17 April 2019 / Revised: 6 May 2019 / Accepted: 8 May 2019 / Published: 10 May 2019
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Abstract

The conjugates of black bean protein isolate (BBPI) and glucose (G) were prepared via the wet heating Maillard reaction with ultrasound pretreatment. The physicochemical properties of UBBPI-G conjugates prepared by ultrasound pretreatment Maillard reaction had been compared with classical Maillard reaction (BBPI-G). The reaction rate between BBPI and glucose was speeded up by ultrasound pretreatment. A degree of glycation (DG) of 20.49 was achieved by 2 h treatment for UBBPI-G, whereas 5 h was required using the classical heating. SDS-PAGE patterns revealed that the BBPI-G conjugates with higher molecular weight were formed after glycosylation. The results of secondary structure analysis suggested that the α-helix and β-sheet content of UBBPI-G were lower than that of BBPI-G. In addition, UBBPI-G conjugates had exhibited bathochromic shift compared with BBPI by fluorescence spectroscopy analysis. Finally, UBBPI-G achieved higher level of surface hydrophobicity, solubility, emulsification property and antioxidant activity than BBPI and BBPI-G (classical Maillard reaction). View Full-Text
Keywords: black bean protein isolate; glucose; Maillard reaction; ultrasound pretreatment black bean protein isolate; glucose; Maillard reaction; ultrasound pretreatment
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Jin, H.; Zhao, Q.; Feng, H.; Wang, Y.; Wang, J.; Liu, Y.; Han, D.; Xu, J. Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment. Polymers 2019, 11, 848.

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