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摘要
Egg white protein-dextran conjugates were prepared by using the Maillard reaction, and gelling properties, sulfhydryl content, hydrophobicity and molecular flexibility of the conjugates were determined. The results showed that gel hardness and water holding capacity of egg white proteins increased by 112.51% and 18.89%, respectively, after glycosylation. During the Maillard reaction, the conjugate molecules partially unfolded, which made hydrophobic groups in the molecules exposed. On the other hand, disulfide bonds formed between the molecules or in the molecules, so the total sulfhydryl content decreased.
