Improvement of Foaming and Emulsifying Properties of Gluten by Conjugation with Fructose through Maillard Reaction

Abstract

Gluten has poor emulsifying and foaming ability due to its amino acid composition. In this study, Maillard reaction was used to improve the emulsifying and foaming properties of gluten. The processing conditions for the preparation of gluten-fructose conjugates were optimized by using Box-Behnken model to achieve optimum foaming and emulsifying activity, respectively. The results showed that glycated gluten exhibited enhanced emulsifying activity compared to native control. The processing conditions for the preparation of gluten-fructose conjugates with optimum emulsifying activity were as follows: the temperature was 48°C, reaction time was 72 h, and maltose/gluten (W/W) ratio was 125%. Under such condition, the average emulsifying activity was 66.54%, being improved by about 2.5 times compared with that of native control. The Foaming properties of gluten also increased significantly by glycation modification. The optimum conditions of response were as below: the temperature was 48°C, reaction time was 66 h, and maltose/gluten ratio (W/W) was 110%. Under such condition, the average foaming property was 158.57%, and it was three folds higher than that of the control.Supported by Natural Science Project of Department of Science & Technology of Henan Province (172102110009, 162102210194), The open fund of Provincal Key Laboratory for Transformation and Utilization of Cereal Resource of Henan University of Technology (PL2017010). Keywords:: Gluten, Glycation, Emulsifying activity, Foaming property, Fructose