Abstract Maillard conjugation was performed to improve the emulsifying property of deamidated wheat gluten (DWG). The impact on the conformation of DWG and encapsulation of β-carotene was then assessed. DWG was conjugated with maltodextrin (MD) and citrus pectin (CP) via dry-heating at 80 °C and 79% relative humidity. The degree of glycation indicated that the reaction between DWG and MD progressed more rapidly than that between DWG and CP. The electrophoretic protein profile showed that Maillard conjugates possessed larger molecular weight. The Fourier-transform infrared spectroscopy exhibited a new band at 1001 cm−1 for DWG-MD conjugates and at 1631 cm−1 for DWG-CP conjugates, confirming covalent linkage between DWG and the two polysaccharides. Comparison of secondary structure suggested that dry-heating can increase the amount of β-sheet structures and decrease that of α-helix structures, indicating that DWG tended to fold. Fluorescence measurements and atomic force microscope confirmed the folded conformation. Conjugation slowed the folding of DWG. Exposure to different pH and NaCl concentrations indicated that emulsions prepared with DWG-MD conjugates showed better stability than did mixtures under acidic and NaCl conditions. β-Carotene emulsions were then produced from three different DWG-MD conjugates. The emulsions, stabilized by conjugates with MD of larger molecular weight, showed better stability under environmental stress. The in-vitro digestion profile of β-carotene emulsions suggested that β-carotene can be successfully encapsulated within the emulsions stabilized by DWG-MD conjugates with over 59.4% bioaccessibility of β-carotene.

中文翻译：

---

脱酰胺小麦面筋-麦芽糖糊精/柑橘果胶偶联物的构象和乳化特性及其稳定β-胡萝卜素乳液的能力

摘要 为改善脱酰胺麦麸（DWG）的乳化性能，进行了美拉德偶联。然后评估对 DWG 构象和 β-胡萝卜素封装的影响。DWG 通过在 80 °C 和 79% 相对湿度下干加热与麦芽糖糊精 (MD) 和柑橘果胶 (CP) 结合。糖化程度表明DWG和MD之间的反应比DWG和CP之间的反应进行得更快。电泳蛋白质谱显示美拉德缀合物具有更大的分子量。傅里叶变换红外光谱在 DWG-MD 偶联物的 1001 cm-1 和 DWG-CP 偶联物的 1631 cm-1 处显示出一个新谱带，证实了 DWG 和两种多糖之间的共价连接。二级结构的比较表明，干热可以增加β-折叠结构的数量并减少α-螺旋结构的数量，表明DWG倾向于折叠。荧光测量和原子力显微镜证实了折叠构象。共轭减慢了 DWG 的折叠。暴露于不同的 pH 值和 NaCl 浓度表明用 DWG-MD 缀合物制备的乳液比在酸性和 NaCl 条件下的混合物表现出更好的稳定性。然后由三种不同的 DWG-MD 缀合物生产 β-胡萝卜素乳液。由具有较大分子量的 MD 的缀合物稳定的乳液在环境压力下表现出更好的稳定性。