Characteristics of Zein-Dextran Conjugates Prepared by Ultrasound-assisted Maillard Reaction

Zein, the main storage protein of corn, exhibits limited applications in the food industry due to its poor solubility. To enhance the solubility of zein and improve its functional properties, ultrasound-assisted Maillard reaction was performed to prepare zein-dextran (Dex) conjugates with zein and Dex as substrates in this study. The Maillard reaction conditions were optimized using response surface test based on single factor experiments. The effect of ultrasonic time on the structural and functional properties of Maillard reaction products was also investigated. The results showed that the optimal conditions for ultrasound-assisted Maillard reaction were as follows: ultrasonic power 250 W, ultrasonic temperature 65 ℃, ratio of sugar to protein 2:1 (w/w), protein concentration 2% (w/v), ultrasonic time 2 h, and degree of glycosylation 23.33%±0.58%. With an increase of ultrasonic time, the accumulation of intermediate products and the degree of browning significantly increased (PPPP<0.05). This study confirms that ultrasound-assisted Maillard reaction can effectively improve the solubility and functional properties of zein and provides a theoretical basis for its application in the food industry.