Journal of Food, Agriculture and Environment




Vol 11, Issue 1,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Molecular characteristics of egg white protein-dextran conjugates 


Author(s):

Wei Xu 1, Yu-jie Chi 1*, Yu-miao Hong 2

Recieved Date: 2012-10-06, Accepted Date: 2013-01-22

Abstract:

Egg white protein-dextran conjugates were prepared by using the Maillard reaction, and gelling properties, sulfhydryl content, hydrophobicity and molecular flexibility of the conjugates were determined. The results showed that gel hardness and water holding capacity of egg white proteins increased by 112.51% and 18.89%, respectively, after glycosylation. During the Maillard reaction, the conjugate molecules partially unfolded, which made hydrophobic groups in the molecules exposed. On the other hand, disulfide bonds formed between the molecules or in the molecules, so the total sulfhydryl content decreased. 

Keywords:

Egg white powder, Maillard reaction, gelling properties, hydrophobicity, molecular flexibility


Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 1
Category: Food and Health
Pages: 195-197


View full PDF
Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.


Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :