Effects of Conjugation with Maltodextrin on the Conformational Properties of Arachin/conarachin-rich Fractions
ZHAO Guan-li
LIU Yan
SU Xin-guo
WANG Qiang
HU Yuan-yuan
Abstract：The arachin/conarachin-rich fractions were isolated from defatted peanut flour by cryoprecipitation in this study.The peanut protein-rich fractions were mixed with maltodextrin in a 1:1 weight ratio.At a temperature of 60 ℃ and a relative humidity of 79％,arachin-rich and conarachin-rich fractions underwent glycosylation reactions for one to seven days and 8 to 24 h,respectively.The extent of glycosylation between peanut protein-rich fractions and polysaccharides was characterized using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE),and the changes in the conformational properties of the glycosylation products of peanut protein isolates and polysaccharides were investigated using thermal properties and fluorescence spectra.The SDS-PAGE analysis indicated arachin/conarachin-rich fractions underwent cross-linking reaction with maltodextrin to generate macromolecular grafted products under dry-heating conditions.The subunits of conarachin-rich fraction readily underwent Maillard reaction with maltodextrin than those of the arachin-rich fraction.The thermal stability of peanut protein fractions was remarkably improved by mixing or conjugation of peanut protein-rich fractions with maltodextrin.The conformational structure of peanut protein-rich fraction became loose and subsequently compact with increasing extent of glycosylation.
Keywords：peanut protein rich fractionglycosylation modificationconformational properties
Publication Date：2017-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 110-115 )