Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Study on wheat germ protein modified by Maillard reaction[J]. Science and Technology of Food Industry, 2013, (08): 257-261. DOI: 10.13386/j.issn1002-0306.2013.08.055
Citation: Study on wheat germ protein modified by Maillard reaction[J]. Science and Technology of Food Industry, 2013, (08): 257-261. DOI: 10.13386/j.issn1002-0306.2013.08.055
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Study on wheat germ protein modified by Maillard reaction

    Abstract
  • Wheat germ protein was modified by Maillard reaction with dextran. The optimum condition was set through single factor experiments and orthogonal optimization experiments. Under the condition (substrate concentration of 2% , protein∶dextran=1∶1, pH11, temperature 110℃ , time 20min) , the DS reached 11.27% and NSI was 85.91%. The conjugates had the strongest florescence intensity when emission was 347nm and the excitation was 422nm. And florescence intensity increased following the reaction time increased. The FTIR analysis of the pure sample showed the same conclusion that dextran was glycated to wheat germ protein.
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