Effect of various reducing sugars on the structural and gelling properties of grafted myofibrillar proteins

With increasing concern about sodium-based additives, technical modifications of the protein structure have been studied. In the Maillard reaction, native proteins can be grafted with reducing sugars. The effect of reducing sugars on the structural characteristics of myofibrils and the technical properties of myofibrils grafted with various reducing sugars were determined. The highest degree of grafting was observed in the dextrose and palatinose, whereas the lowest degree of browning was observed in dextrose and lactose, followed by palatinose. However, protein solubility and surface hydrophobicity decreased after glycation with reducing sugars with the exception of dextrose due to decrease in reaction cite. The thermal stability of grafted myofibrils was improved and the highest value was observed in lactose and palatinose. Although the cooking loss of dextrose increased, the grafted myofibrils had a high water holding capacity. In the emulsifying capacity, only palatinose treatment had a similar value to the control, and the other treatments had a lower value than control. In conclusion, palatinose may have good structural characteristics when grafted with myofibrils.