|
| Effect of saccharide relative molecular weight on structure properties of peanut protein-saccharide graft product synthesized by microwave |
| |
| DOI： |
| KeyWord:peanut protein graft saccharide relative molecular weight structure property |
| FundProject: |
|
| Hits: 1130 |
| Download times: 408 |
| Abstract: |
| Peanut protein- saccharide graft product was synthesized by microwave radiation, and with the degree of grafting and the degree of browning as the investigation indexes, the effect of saccharide relative molecular weight on the grafting reaction was studied. The structures of the different relative molecular weight saccharide-peanut protein graft products were analyzed through SDS-PAGE, infrared spectroscopy and scanning electron microscopy, and their emulsifying properties were measured. The results showed that the degree of grafting of low relative molecular weight dextran and peanut protein was higher. The saccharide graft modification had no effect on the composition of peanut protein subunits. The peanut protein and saccharide were linked by covalent bonds. In the secondary structures of peanut protein, content of α-helix increased, and the content of β-inverse folding decreased by graft. The peanut protein aggregation decreased through graft modification, and the structures of low relative molecular weight dextran-peanut protein graft was more dispersed. Compared with peanut protein, the emulsifying property of graft products enhanced significantly. In addition, with the decrease of the relative molecular weight of dextran, the emulsifying property of graft product increased gradually. The emulsifying activity and emulsion stability of the graft product formed by dextran with 1 000 relative molecular weight and peanut protein were the highest, which were (111.07±2.27) m2/g and (13.70±0.22) min, respectively. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
