美拉德反应
褐变
化学
溶解度
结合
水溶液
色谱法
豌豆蛋白
粒径
核化学
食品科学
有机化学
数学
数学分析
物理化学
作者
Kun Gao,Yixiang Xu,Jiajia Rao,Bingcan Chen
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-02-01
卷期号:434: 137486-137486
被引量:5
标识
DOI:10.1016/j.foodchem.2023.137486
摘要
In this study, pea protein isolate was pretreated with high intensity ultrasound (HIUS) at 300 W for 5 min. The Maillard reaction (MR) between the pretreated sample (UPPI) and glucose were performed by heating (80 °C) of their aqueous dispersion at various time (0, 6, 12, 18, and 24 h) and pH (6.0, 8.0, 10.0, and 12.0). According to browning index and glucose depletion, the conjugation between UPPI and glucose through MR was not markedly accelerated compared to PPI. FTIR and intrinsic/extrinsic fluorescence spectroscopy showed that HIUS pretreatment could alter secondary and tertiary structures of PPI. HIUS pretreatment coupled with MR increased hydrophobicity and particle size of UPPI-glucose conjugates. Solubility of UPPI and PPI was improved after MR; but the increment of former was lower than the latter. This study suggests that HIUS pretreatment is an effective method to improve the solubility of PPI regardless of the subsequent MR.
科研通智能强力驱动
Strongly Powered by AbleSci AI