Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction

• DOI: 10.1021/acs.jafc.6b00989
• Publication Date: 2016-06-22T19:43:13Z
• Authors: Lin Chen; Jianshe Chen; Kegang Wu; Lin Yu
• Keywords: Zeta potential

In this work, peanut protein isolate (PPI) was grafted with maltodextrin (MD) through the ultrasound-assisted Maillard reaction. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed a link between PPI and MD. The substantially increased accessibility of major subunits (conarachin, acidic subunit arachin, basic arachin) in under high-intensity ultrasound treatment led to changes degree graft (DG), zeta-potential, solubility, surface hydrophobicity conjugates. Emulsion systems (20% v/v oil, 2.0% w/v equivalent, pH 3.8) formed by untreated PPI, PPI-MDC (PPI-MD conjugates obtained wet-heating alone), UPPI-MDC wet heating) were characterized using light-scatter particle size analyzer confocal laser scanning microscope. Results that emulsions not stable due immediate bridging flocculation coalescence droplets, whereas 32.4% DG smaller mean droplet size. It believed promoted production glycated which soluble active at 3.8 thus improved emulsification properties for UPPI-MDC. This study shows reaction is an effective emulsifying agent low applications.