title: Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates.
abstract: BACKGROUND
  The objective of this study was to determine the effect of ultrasound treatment on the wet heating Maillard reaction between mung bean protein isolates (MBPIs) and glucose, and on structural and physico-chemical properties of the conjugates.
  
  
  RESULTS
  The degree of glycosylation of MBPI-glucose conjugates treated by ultrasound treatment and wet heating (MBPI-GUH) was higher than that of MBPI-glucose conjugates only treated by wet heating (MBPI-GH). Solubility, emulsification activity, emulsification stability and surface hydrophobicity of MBPI-GUH were higher than that of MBPI-GH. Grafted MBPIs had a lower content of α-helix and unordered coil, but a higher content of β-sheet and β-turn structure than MBPIs. No significant structural changes were observed in β-turn and random coil structure of MBPI-GUH, while α-helix content increased with ultrasonic time, and decreased at 300 W ultrasonic power with the increase of β-sheet. MBPI-GUH had a less compact tertiary structure compared to MBPI-GH and MBPI. Grafting MBPIs with glucose formed conjugates of higher molecular weight, while no significant changes were observed in electrophoresis profiles of MBPI-GUH.
  
  
  CONCLUSIONS
  Ultrasound-assisted wet heating Maillard reaction between MBPIs and glucose could be a promising way to improve functional properties of MBPIs.
authors.affiliation: College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China.
authors.forename: Zhongjiang
authors.initials: Z
authors.lastname: Wang
authors.affiliation: College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China.
authors.forename: Feifei
authors.initials: F
authors.lastname: Han
authors.affiliation: College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China.
authors.forename: Xiaonan
authors.initials: X
authors.lastname: Sui
authors.affiliation: College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China.
authors.forename: Baokun
authors.initials: B
authors.lastname: Qi
authors.affiliation: College of Food and Biological Engineering, Qiqihar University, No. 42 Wenhua Street, Qiqihar, 161006, Heilongjiang, China.
authors.forename: Yong
authors.initials: Y
authors.lastname: Yang
authors.affiliation: Ministry of Science and Technology of the People's Republic of China, China Rural Technology Development Center, 15B, Fuxing Road, Beijing, 100862, China.
authors.forename: Hui
authors.initials: H
authors.lastname: Zhang
authors.affiliation: College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China.
authors.forename: Rui
authors.initials: R
authors.lastname: Wang
authors.affiliation: College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Li
authors.affiliation: College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China.
authors.forename: Lianzhou
authors.initials: L
authors.lastname: Jiang
mesh_terms: D055598:Chemical Phenomena; D045703:Emulsifying Agents; D005947:Glucose / Q000737:chemistry*; D006031:Glycosylation; D006358:Hot Temperature; D057927:Hydrophobic and Hydrophilic Interactions; D015416:Maillard Reaction; D015394:Molecular Structure; D010940:Plant Proteins / Q000737:chemistry*; D012995:Solubility; D014465:Ultrasonics; D000070658:Vigna / Q000737:chemistry*
chemical_list: D045703:Emulsifying Agents; D010940:Plant Proteins; D005947:Glucose
keywords: glucose; mung bean protein isolates; structural and physico-chemical properties; ultrasound treatment; wet heating Maillard reaction