2020 Volume 26 Issue 6 Pages 759-769
The optimal conditions for the preparation of maltotriose-conjugated chicken myofibrillar proteins (Mfs), exhibiting high solubility in low ionic strength medium, through the Maillard reaction were investigated using random-centroid optimization. Parameters of temperature, relative humidity (RH), reaction time, and maltotriose to chicken Mfs mixing ratio were examined, resulting in 13 vertices. Evaluations were carried out related to each individual vertex, and the optimal preparatory conditions resulting in the highest solubility were determined as follows: temperature of 53 °C, RH of 45%, reaction time of 38.5 h, and maltotriose to chicken Mfs mixing ratio of 4.24 (w/w), presenting 54.9 ± 1.9% solubility in low ionic strength medium. Its hydroxyl radical averting capacity showed 8.1 ± 0.4 µmol of gallic acid equivalent per gram of protein. The thermal gel-forming ability of chicken Mfs was retained by the maltotriose-conjugation.
