| Literature DB >> 31695937 |
Sahibzada Fahim Ullah1, Nasir Mehmood Khan2, Farman Ali1, Shujaat Ahmad3, Zia Ullah Khan4, Noor Rehman1, Abdul Khaliq Jan1, Nawshad Muhammad5.
Abstract
In this study, the Maillard reaction (MR) of glucose was applied to improve the physicochemical and functional properties of walnut protein isolate (WNPI). The MR products (MRPs) were prepared with glucose at 0 h (MRP0), 1 h (MRP1), 2 h (MRP2) and 3 h (MRP3) heating at 95 °C. The Infra-Red spectrum showed reduction of amide and S-H functionalities in MRPs with complete intermixing of glucose in MRP3. Scanning electron microscopy indicated changes in the morphology of MRP3 which also exhibited promising antioxidant effect. Significant decrease (P < 0.05) in hydrophobicity values (Ho) and increase (P < 0.05) in emulsifying activity/emulsifying stability indexes values were observed for MRPs. Uniform droplet distribution was observed in microscopy of emulsions while an increase in the interfacial protein concentration ( Г) was obtained for MRPs. These results suggest that MR is useful in improving the utilization of this protein in food product development. © The Korean Society of Food Science and Technology 2019.Entities:
Keywords: Antioxidant effect; FT-IR; Maillard reaction; Physicochemical and functional properties; SEM; Walnut protein isolate
Year: 2019 PMID： 31695937 PMCID： PMC6811473 DOI： 10.1007/s10068-019-00590-z
Source DB: PubMed Journal: Food Sci Biotechnol ISSN： 1226-7708 Impact factor: 2.391