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Functional Structure/Activity Relationships
Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates Rui Li, Xibo Wang, Jingnan Liu, Qiang Cui, Xiaodan Wang, Shuang Chen, and Jiang Lianzhou J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/acs.jafc.8b06713 • Publication Date (Web): 18 Mar 2019 Downloaded from http://pubs.acs.org on March 19, 2019
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Journal of Agricultural and Food Chemistry
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Relationship between Molecular Flexibility and Emulsifying
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Properties of Soy Protein Isolate-Glucose Conjugates
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Rui Li, Xibo Wang*, Jingnan Liu, Qiang Cui, Xiaodan Wang, Shuang Chen, Lianzhou
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Jiang
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College of Food Science, Northeast Agricultural University, Harbin 150030, China
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*Corresponding Author. Tel.: +86-15945155869.
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E-mail addresses:
[email protected] (Rui Li);
[email protected] (Xibo
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Wang*);
[email protected] (Jingnan Liu);
[email protected] (Qiang Cui);
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[email protected] (Xiaodan Wang);
[email protected] (Shuang Chen);
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[email protected] (Lianzhou Jiang)
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Postal address: College of Food Science, Northeast Agricultural University, Harbin
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150030, Heilongjiang, China.
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ACS Paragon Plus Environment
Journal of Agricultural and Food Chemistry
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Abstract
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At present, the structure-activity relationships of soy protein isolate are still not
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well understood. In this paper, the relationship between molecular flexibility and
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emulsifying properties of soy protein isolate and soy protein isolate-glucose conjugates
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were investigated. The Maillard reaction was carried out at different temperature
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conditions (50 ℃, 60 ℃, 70 ℃, 80 ℃ and 90 ℃, respectively) under a specific wet
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condition. Meanwhile, structural properties including surface hydrophobicity (H0),
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molecular flexibility and secondary, tertiary, quaternary structures and the free
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sulfhydryl group (-SH) contents were measured. The results showed that there was a
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good correlation between molecular flexibility and emulsifying properties, and the
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correlation coefficients was 0.920 (P < 0.01) for emulsifying activity and 0.952 (P
