Influence of glycation extent on the physicochemical and gelling properties of soybean β-conglycinin

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• 作者：Bing Li ; Zhijie Bao ; Wei Xu ; Yujie Chi
• 关键词：Conglycinin ; Maillard reaction ; Glycation ; Gelling properties ; Physicochemical properties
• 刊名：European Food Research and Technology
• 出版年：2015
• 出版时间：February 2015
• 年：2015
• 卷：240
• 期：2
• 页码：399-411
• 全文大小：1,651 KB
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• 作者单位：Bing Li (1) (2)
  Zhijie Bao (1) (2)
  Wei Xu (3)
  Yujie Chi (1) (2)
  
  1. College of Food Science, Northeast Agricultural University, 59 Mucai Road, Xiangfang District, Harbin, 150030, People’s Republic of China
  2. Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, 59 Mucai Road, Xiangfang District, Harbin, 150030, People’s Republic of China
  3. Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan Polytechnic University, Wuhan, People’s Republic of China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Analytical Chemistry
  Biotechnology
  Agriculture
  Forestry
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1438-2385

文摘

To investigate the effect of glycation extent on the physicochemical and gelling properties of β-conglycinin (7S), glycation with different molecular weight of sugars (glucose, maltose and 10?kDa dextran) was conducted in solid state (75?% relative humidity, pH 7.0, at 60?°C for 5?days). Maillard reaction (MR) evolution was indirectly traced by monitoring browning index, degree of grafting and sugar content. The physicochemical properties were characterized by solubility, surface hydrophobicity (H 0) and differential scanning calorimetry. The gelling properties were assessed by the determination of the gel particles, gel solubility, scanning electron microscopy and rheological measurement. Results revealed a higher reactivity of glucose than those of maltose and dextran. Approximately, 1.27?mol of glucose, 0.85?mol of maltose and 0.31?mol of dextran were conjugated to per mol of conglycinin. Glycation reduced H 0, which was in agreement with the change of solubility, and a higher T d with a lower ΔH suggested a relatively aggregated state of 7S during MR especially with glucose, further constituting a gel composed of large gel particles. However, gel network of glycated 7S with dextran was exhibited much denser with a large proportion of small particles and a higher value of elastic modulus was obtained. Solubility profiles of gels in different solvents demonstrated that other types of covalent bonds were formed in gels of 7S after glycation.