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Improving gliadin functionality by Maillard glycosylation using hydrolyzed starch molecules of different molecular
Li Niu1, Tianrui Sun1, Raushan Moldakhmetova2
1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
International Journal of Biological Macromolecules
|February 15, 2025
Summary
Maillard reaction conjugation of gliadin with starch hydrolysates and glucose improved its functional properties. This protein modification enhances solubility and emulsifying performance, expanding food applications.
Area of Science:
- Food Science
- Protein Chemistry
- Bioconjugation
Background:
- Gliadin, a major wheat protein, has limited functional performance in food applications.
- Maillard reaction conjugation offers a method to modify protein functionality.
Purpose of the Study:
- To enhance gliadin's functional properties through Maillard reaction-based conjugation.
- To investigate the impact of starch hydrolysate molecular weight and conjugation site on gliadin functionality.
Main Methods:
- Preparation of gliadin-starch hydrolysate and gliadin-glucose conjugates via Maillard reaction.
- Analysis of conjugate formation using grafting efficiency, SDS-PAGE, and FT-IR.
- Evaluation of solubility and emulsifying properties.
Main Results:
- Conjugation efficiency varied with starch hydrolysate molecular weight, with gliadin-glucose showing the highest (24.9%).
- Conjugation altered gliadin's structure, enhancing solubility and emulsifying properties.
- N-terminal conjugation resulted in superior emulsifying abilities compared to C-terminal conjugation.
Conclusions:
- Maillard reaction conjugation is effective in improving gliadin's functionality.
- Starch hydrolysate molecular weight and conjugation site significantly influence conjugate properties.
- Enhanced gliadin functionality broadens its potential in the food industry.
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