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Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction.

Tae-Kyung KimHae In YongJi Yoon ChaYun Jeong KimSamooel JungYun-Sang Choi
Published in: Food science of animal resources (2022)
The myofibril protein (MP) isolate-saccharide graft reactions was prepared using the Maillard reaction with saccharides. The effects of various saccharides on protein functionality and quality of the Maillard reaction were investigated and compared with those of MP. The grafting degree of the MP isolate-saccharide graft reaction was significantly higher in the reducing sugar-treated groups (lactose, glucose, fructose, and palatinose). The browning intensity of the MP isolate-saccharide graft reaction with fructose, sucrose, and erythitol was higher than that observed in the control reaction (p<0.05). MP that reacted with reducing sugars (glucose, fructose, palatinose, and lactose) had fainter bands than MP that reacted with non-reducing sugars (sucrose, erythitol, trehalose, sorbitol, and xylitol). MPs conjugated with glucose exhibited higher protein solubility. The palatinose and lactose treatments were maximum in water binding capacity, though no significant difference in oil binding capacity among the saccharide treatments was observed. The emulsion stability of the MP isolate-saccharide graft reaction with palatinose and erythitol was higher than that of the control reaction. Therefore, reducing sugars have good protein functionality in the MP isolate-saccharides graft reaction.
Keyphrases
  • binding protein
  • electron transfer
  • blood glucose
  • type diabetes
  • high intensity
  • small molecule
  • weight loss
  • skeletal muscle
  • dna binding
  • insulin resistance
  • high speed