Functional properties of the Maillard reaction products of rice protein with sugar

Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

“…It was possible that disaccharide formed more acids than monosaccharide during Maillard reaction with protein, leading to the decrease in pH, which had a positive effect on the Maillard reaction progress (Brands and Van Boekel 2002). This was similar to the results of Li et al (2009), which studied the Maillard reaction products of rice protein with sugar.…”

“…The pigment and aroma produced by MR can influence the food sensory quality, which lead to wide application of MR in the food industry (Amarowicz 2009). In the previous researches, the glycation of different protein such as soy proteins (Gu et al 2009), rice proteins (Li et al 2009) and milk proteins (Pinto et al 2014) with various reducing sugars by MR have been investigated, which mainly focused on the studies of solubility, emulsification, thermal stability and antioxidant properties (Jiménez-Castaño et al 2005;Zhu et al 2008). However, there are fewer studies on physicochemical characteristics and rheological properties of glycoconjugates of soy proteins with reducing sugars.…”

Effects of saccharide on the structure and antigenicity of β-conglycinin in soybean protein isolate by glycation

“…In fact, different saccharides have the similar characteristic, which could cross-link protein through Maillard reaction to reduce the allergenicity of protein, and could also improve the functional properties such as the solubility, the emulsifying abilities, and the foaming abilities [12,15], while, in the same conditions, the reactivity between different saccharides and protein may be different, such as reaction time, the degree of browning, and the free amino group contents [35,36]. In addition, Li et al [36] investigated the glycation of rice proteins with different reducing sugars (glucose, lactose, maltdextrin, and dextrin) in order to improve their functional properties, and found that glucose could provide the most improvement of the solubility and the emulsifying capacity.…”

Effects of caseinate deamidation on transglutaminase-induced glucosamine conjugation and cross-linking as well as properties of the treated caseinates

“…Glycation is well known as an effective tool for protein modification, because the glycated proteins mostly have better functional properties than their parent proteins (Li et al, 2009). In recent years, the Maillard-type glycation has been widely used to generate new glycoproteins, by conjugating carbohydrates covalently into food proteins (Zhu, Damodaran, & Lucey, 2008).…”