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Abstract
The conjugates of black bean protein isolate (BBPI) and glucose (G) were prepared via the wet heating Maillard reaction with ultrasound pretreatment. The physicochemical properties of UBBPI-G conjugates prepared by ultrasound pretreatment Maillard reaction had been compared with classical Maillard reaction (BBPI-G). The reaction rate between BBPI and glucose was speeded up by ultrasound pretreatment. A degree of glycation (DG) of 20.49 was achieved by 2 h treatment for UBBPI-G, whereas 5 h was required using the classical heating. SDS-PAGE patterns revealed that the BBPI-G conjugates with higher molecular weight were formed after glycosylation. The results of secondary structure analysis suggested that the α-helix and β-sheet content of UBBPI-G were lower than that of BBPI-G. In addition, UBBPI-G conjugates had exhibited bathochromic shift compared with BBPI by fluorescence spectroscopy analysis. Finally, UBBPI-G achieved higher level of surface hydrophobicity, solubility, emulsification property and antioxidant activity than BBPI and BBPI-G (classical Maillard reaction).
Highlights
Black soybean is planted and consumed in various regions of the world, as they are nutritionally rich in biologically active compounds, such as proteins, essential amino acids, anthocyanins, isoflavones and polyunsaturated fatty acids so on [1]
A degree of glycation (DG) of 20.49% was obtained for UBBPI-G samples by 2 h, whereas a DG of 20.60% was obtained by classical heating after a much longer time of 5 h
We noticed that the H0 values of black bean protein isolate (BBPI)-G and UBBPI-G conjugates declined slightly with the ongoing increase in reaction time. This phenomenon may be due to the more hydrophilic glucose molecules linked to the proteins during the glycosylated reaction, which could be confirmed by the DG data in Table 1, partly covering the hydrophobic area of the proteins
Summary
Black soybean is planted and consumed in various regions of the world, as they are nutritionally rich in biologically active compounds, such as proteins, essential amino acids, anthocyanins, isoflavones and polyunsaturated fatty acids so on [1]. Due to its good solubility, emulsifying attributes and antioxidant activity, has exhibited remarkable potential of application in the food industry [2,3]. These functional properties can be improved by appropriate modifications, including physical, chemical and enzymatic treatments [2,3,4]. The modification of BBPI via such ultrasound-assisted Maillard reaction remains poorly studied These researches could supply more information for broadening black soybean protein utilization as value-added conjugate apply in the food industry. We analysed the properties changes of BBPI-G and UBBPI-G at different Maillard reaction time (1–6 h) to determine the impact trend
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