Improved Thermal Stability and Emulsifying Properties of Carp Myofibrillar Proteins by Conjugation with Dextran

Abstract

Carp myofibrillar proteins (Mf) were conjugated with dextran through the Maillard reaction, and their functional properties were investigated. Lyophilized myofibrils mixed with dextran (weight ratio 1:9) were kept at 40 and 50 °C (65% relative humidity) for preparing neoglycoprotein (Mf−Dex). The utilization of the protective effect of dextran was required for preparing Mf−Dex with high solubility, and the myosin heavy chain was selectively conjugated with dextran. Mf−Dex developed an excellent emulsifying property, and the solubility of Mf−Dex was almost unchanged by heating at 50 °C for 6 h. The improved emulsion stability was not impaired by heat treatment at 50 °C. Keywords: Fish; myofibrillar proteins; neoglycoprotein; glycosylation; dextran; solubility; thermal stability; emulsifying property; Maillard reaction