Structure and functional properties of rice protein–dextran conjugates prepared by the Maillard reaction

Summary Dextran was grafted on to rice protein ( RP ) by the wet‐heating Maillard reaction, and the structure and functional properties of the rice protein–dextran conjugates ( RPDC s) were investigated. The RPDC s obtained by the Maillard reaction exhibited superior functionality compared with original RP . The solubility, emulsifying activity index, emulsifying stability index, foaming activity index and foaming stability of the RPDC s increased by factors of 7.50, 1.79, 2.20, 1.69 and 2.01, respectively, compared to original RP . The molecular weight, particle size distribution, surface hydrophobicity, secondary structures, amino acid compositions and chemical bonds of RPDC s were also characterised. The structure–function relationship was preliminary discussed, and the relationship suggests that the improvements in the functional properties were closely related to structural changes.