Protein from red adzuki bean: extraction optimization, glycosylation modification and physicochemical properties of glycation products

In this study, the principle of alkali-solution and acid-isolation was used for the extraction of red adzuki bean protein (AP). The extraction conditions were optimized by response surface methodology to obtain the optimal extraction of AP with the highest yield of 87.1%. The solubility, water-holding capacity, oil-holding capacity, foaming and emulsification properties were explored. The results were as follows: The maximum solubility was 73.85% at pH 10.0. The water holding capacity decreased first and then increased with the increase in temperature, and the oil holding capacity tended to be the opposite. The foaming capacity and foaming stability increased with the increase of the concentration, while the emulsifying capacity tended to increase first and then decrease, and reached the maximum value of 71.71 m²/g when the protein concentration was 0.8% (w/v). Xylose, maltose and maltodextrin were used to modify AP by glycosylation reaction. The results showed that the glycosylation modification could effectively improve the solubility, foaming properties and emulsification properties of AP, which provided theoretical support for the future utilization of AP.