The conjugates of black bean protein isolate (BBPI) and glucose (G) were prepared via the wet heating Maillard reaction with ultrasound pretreatment. The physicochemical properties of UBBPI-G conjugates prepared by ultrasound pretreatment Maillard reaction had been compared with classical Maillard reaction (BBPI-G). The reaction rate between BBPI and glucose was speeded up by ultrasound pretreatment. A degree of glycation (DG) of 20.49 was achieved by 2 h treatment for UBBPI-G, whereas 5 h was required using the classical heating. SDS-PAGE patterns revealed that the BBPI-G conjugates with higher molecular weight were formed after glycosylation. The results of secondary structure analysis suggested that the α-helix and β-sheet content of UBBPI-G were lower than that of BBPI-G. In addition, UBBPI-G conjugates had exhibited bathochromic shift compared with BBPI by fluorescence spectroscopy analysis. Finally, UBBPI-G achieved higher level of surface hydrophobicity, solubility, emulsification property and antioxidant activity than BBPI and BBPI-G (classical Maillard reaction).
In the present study, anthocyanins were extracted from rambutan pericarp tissue (RPT) with 80% ethanol and 1% acetic acid. The crude extracts were chromatographically purified using a silica gel column and an Amberlite XAD-7 resin column. After purification, the total anthocyanin content in the extracts was about 181.3 mg/100 g of fresh RPT. The extracts were stable under low pH conditions (pH 1 and 3). However, the extracts of rambutan anthocyanins (RAcy) degraded at higher temperature. Further, assays of the reducing power, the activity against lipid peroxidation and the ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide anion and hydroxyl radicals showed that the RAcy extracts possessed antioxidant activity, indicating that RPT is a good source of natural antioxidants. It can be utilized as health-beneficial compounds rather than just be discarded as agricultural waste.
Stability improvement of emulsions stabilized by covalent conjugation with glycosylated black bean protein and EGCG (BBPI-G–EGCG) was studied through structure changes of proteins and emulsion properties.
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