期刊论文

Cheng, Yun-Hui;Chen, Mao-Long

英文

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

0950-5423

2018

53

2

372-380

10.1111/ijfs.13594

This work was financially supported by the National Natural Science Foundation of China (31171627 and 31601550).

本校为第一且通讯机构

Dextran was grafted on to rice protein (RP) by the wet-heating Maillard reaction, and the structure and functional properties of the rice protein–dextran conjugates (RPDCs) were investigated. The RPDCs obtained by the Maillard reaction exhibited superior functionality compared with original RP. The solubility, emulsifying activity index, emulsifying stability index, foaming activity index and foaming stability of the RPDCs increased by factors of 7.50, 1.79, 2.20, 1.69 and 2.01, respectively, compared to original RP. The molecular weight, part...