金属离子、半胱氨酸、磷酸盐和乙醇对菊粉糖基化乳清分离蛋白的褐变和抗氧化活性的影响

摘要/Abstract

摘要： 研究了金属离子、半胱氨酸、磷酸盐和乙醇对糖化乳清分离蛋白(WPI)-菊粉结合物褐变和抗氧化活性的影响。随着铁、锌离子浓度的增加，糖基化WPI-菊粉结合物的褐变和抗氧化活性先升高后降低，而游离氨基的含量先降低后升高。当铜离子浓度为0~150 mg/L时，糖基化WPI-菊粉结合物的褐变和抗氧化活性增强，而游离氨基含量下降。半胱氨酸不仅能抑制糖基化反应的褐变，而且能提高WPI-菊粉结合物的抗氧化活性。磷酸缓冲液和乙醇对糖基化反应有促进作用，而磷酸盐缓冲液对糖基化反应有较大的促进作用。因此，金属离子、磷酸盐和乙醇可促进WPI-菊粉的糖基化反应，增强其抗氧化活性。

关键词: whey protein, inulin, glycosylation, antioxidative activity

Abstract: Impact of metal ion, cysteine, phosphate and ethanol on browning and antioxidant activity of glycosylated whey protein isolate (WPI)-inulin conjugate has been investigated in this study. With the iron and zinc ion concentration increased, the browning and antioxidant activity of glycosylated WPI-inulin conjugate increased and afterward decreased, whereas the free amino groups content reduced and increased. With the copper ion concentration ranged from 0 to 150 mg/L, the browning and antioxidant activity of the glycosylated WPI-inulin conjugate increased, and the free amino groups content decreased. With the iron and zinc ion concentration increased, the browning and antioxidant activity of glycosylated WPI-inulin conjugate increased and afterward decreased. With the copper ion concentration ranged from 0 to 150 mg/L, the browning and antioxidant activity of the glycosylated WPI-inulin conjugate increased. Cysteine could not only inhibit the browning of glycosylated reaction, but also enhance the antioxidant activity of WPI-inulin conjugate. Phosphate buffer and ethanol can promote the progress of the glycosylated reaction, but phosphate buffer has a greater promotion effect. Therefore, metal ion, phosphate and ethanol could promote the glycosylated reaction of WPI-inulin and enhance its antioxidant activity.

Key words: 乳清蛋白, 菊粉, 糖基化, 抗氧化活性

中图分类号:

TS201.1

马灵孙冬雪李天齐王瑜 Qayum Abdul 侯俊财姜瞻梅. 金属离子、半胱氨酸、磷酸盐和乙醇对菊粉糖基化乳清分离蛋白的褐变和抗氧化活性的影响[J]. 食品科学, 0, (): 0-0.

Abdul Qayum Jun-Cai HOU Zhan-Mei JIANG. Browning and antioxidant activity of glycosylated whey protein isolate with inulin: Impact of metal ion, cysteine, phosphate and ethanol[J]. FOOD SCIENCE, 0, (): 0-0.

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