Characteristics and functional properties of wheat germ protein glycated with saccharides through Maillard reaction

• Published in: International journal of food science & technology 2011-10, Vol.46 (10), p.2197-2203
• Main Authors: Niu, Li-Ya, Jiang, Shao-Tong, Pan, Li-Jun, Zhai, Ying-Si
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cereal and baking product industries; Dextran; Dextrans; Dichroism; Food industries; functional properties; Fundamental and applied biological sciences. Psychology; Maillard reaction; Materials requirement planning; Proteins; Saccharides; Scanning electron microscopy; Wheat germ; wheat germ protein
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2011.02737.x

Summary The Maillard reaction (MR) under wet reaction conditions with several common saccharides, such as xylose, glucose, lactose, dextran and maltodextrin, were applied to improve the functional properties of wheat germ protein (WGP). The MR products (MRPs) prepared with dextran at pH 11.0 heated at 90 °C in 2% aqueous dispersions heating for 20 min showed better solubility and emulsifying properties. The fluorescence intensity analysis proved the MR occurred, and thinner sheet MRPs were observed by scanning electron microscope (SEM). The relative contents of Cys, Lys and Arg were decreased, which could reduce the chance of protein aggregation through ‐S‐S bonds. Circular dichroism (CD) spectrum expressed the difference in the secondary structures between WGP and MRPs, which may make MRPs show better functional properties than WGP. These results suggested that MR with dextran under wet reaction conditions can be a promising way to improve functional properties of WGP.