FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (11): 7-13.doi: 10.7506/spkx1002-6630-20190604-035

• Basic Research • Previous Articles     Next Articles

Effect of Heat Processing Conditions on the Antioxidant Activity of Bovine Serum Albumin-Glucose Glycosylation System

LI Jun, TU Zongcai, ZHANG Lu, LUO Juan   

  1. (1. National R & D Center for Freshwater Fish Processing, Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China; 2. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
  • Online:2020-06-15 Published:2020-06-22

Abstract: In order to obtain glycosylation products with excellent antioxidant activity, a bovine serum albumin (BSA)-glucose glycosylation model was established. The contents of soluble protein and free amino groups were used as indicators of the glycosylation degree of the system at different reaction times and temperatures. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging capacity and reducing power assays were applied to investigate the in vitro antioxidant activity of glycosylation products. The results showed that prolonging the reaction time and improving the reaction temperature could increase the glycation degree. With increasing glycation degree, the antioxidant capacity of BSA-glucose system first increased and then decreased. The product obtained after reaction at 55 ℃ for 48 h had the strongest DPPH and ABTS cation radical scavenging capacity with half maximal inhibitory concentration (IC50) of 1.17 and 0.92 mg/mL, respectively, and the strong reducing power with a concentration required for optical density of 0.5 (ρ(OD0.5)) of and 3.25 mg/mL. In contrast, the product obtained after 12 h reaction 80 ℃ exhibited IC50 of 1.02 and 0.68 for DPPH and ABTS cation radical scavenging, respectively and ρ(OD0.5) of 3.62 mg/mL. Therefore, this study can provide useful data for controlling the formation of antioxidants in thermal food processing.

Key words: glycation reaction, antioxidant, reaction time, reaction temperature

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