naa a22 4500 510725325 CHVBK 20180411082933.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-1036-x doi (NATIONALLICENCE)springer-10.1007/s11947-012-1036-x Functional Properties of Water-soluble Proteins from Silver Carp ( Hypophthalmichthys molitrix ) Conjugated with Five Different Kinds of Sugar [Elektronische Daten] [Juan You, Yongkang Luo, Huixing Shen] Water-soluble proteins (WSP) from silver carp denature easily during thermal processing, leading to the reduction of functional properties. In order to improve the functional properties of WSP and to utilize its resources efficiently, five different kinds of sugars (i.e., xylose, glucose, galactose, oligo-isomaltose, and dextran-10) were used to conjugate with WSP by Maillard reaction. Results suggested that the use of the Maillard reaction improved the solubility, heat stability, and emulsifying properties of WSP. With the increase of molecular weight (MW) of the sugars, the solubility, emulsifying properties, and total sulfhydryl (SH) groups of WSP increased, while the surface hydrophobicity decreased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of the five Maillard reaction products (MRPs) showed that xylose reacted easily with WSP than did the other four kinds of sugar. Dextran-10 conjugated to WSP could efficiently improve the functional properties of WSP during heat processing. Springer Science+Business Media New York, 2012 Water-soluble protein nationallicence Functional properties nationallicence Silver carp nationallicence Maillard reaction nationallicence Sugars nationallicence You Juan College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, 100083, Beijing, People's Republic of China aut Luo Yongkang College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, 100083, Beijing, People's Republic of China aut Shen Huixing College of Science, China Agricultural University, 100083, Beijing, People's Republic of China aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3596-3603 1935-5130 6:12<3596 2013 6 11947 https://doi.org/10.1007/s11947-012-1036-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1036-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- You Juan College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Luo Yongkang College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Shen Huixing College of Science, China Agricultural University, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3596-3603 1935-5130 6:12<3596 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer