Abstract
The effects of microwave treatment Maillard reaction on rice protein (RP) and dextran was investigated. Microwaving accelerated the Maillard reaction between RP and dextran. A solubility of 24.22% was reached by conventional heating for 5 min, whereas microwave treatment obtained a solubility of 64.25% over the same amount of time. The activation energy of the Maillard reaction by microwave treatment was calculated to be 28.52 kJ/mol which is lower than that by conventional heating. Molecular weight analysis and Fourier transform infrared spectroscopy (FTIR) demonstrated that the Maillard reaction induced changes in molecular weight and chemical structure. Spectral analysis showed that the Maillard reaction by microwaving allowed the RP tertiary structure to expand more widely, resulting in better solubility of conjugates. In general, microwave treatment Maillard reaction products (PM) showed higher improvement in functional properties than that of conventional heating Maillard reaction products (PC), this proved that microwave is more capable of improving functional properties. This research demonstrates an efficient method for the processing of RP to improve its functional properties, which can expand its application in the food, cosmetic, and pharmaceutical fields.
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