Abstract
Abstract The glycation of rice proteins with reducing sugars was investigated in an attempt to improve their solubility and functionality. Rice proteins isolated from a Chinese milled medium-grain rice were glycated with glucose, lactose, maltodextrin, or dextran in 2% aqueous dispersions. The sugar that provided the most improvement of the solubility, emulsification activity ( EA ) and emulsification stability ( ES ) of the Maillard reaction products was glucose. The optimum reaction conditions were at pH 11, 100 °C, and reaction time 15 min, which increased the solubility, EA and ES of rice protein from 20%, 0.46 and 11.1 to 92%, 0.64 and 18.2, respectively. Extending the reaction time beyond 15 min continued the development of latter-stage Maillard browning products without improvements in the functional properties of the Maillard reaction products. SEC–HPLC analysis with light scattering detection showed a decrease of the weight-averaged molecular weight from 500 to 100 K during the initial 15 min.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
