食品科学 ›› 2020, Vol. 41 ›› Issue (12): 36-45.doi: 10.7506/spkx1002-6630-20190508-061

• 食品化学 • 上一篇    下一篇

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褐变和抗氧化活性的影响

马灵,孙冬雪,李天齐,王瑜,Abdul QAYUM,侯俊财,姜瞻梅   

  1. (东北农业大学 乳品科学教育部重点实验室,黑龙江 哈尔滨 150030)
  • 出版日期:2020-06-25 发布日期:2020-06-22
  • 基金资助:
    黑龙江省自然科学基金项目(C2017029);东北农业大学学术研究计划项目(16XG21)

Impacts of Metal Ions, Cysteine, Phosphate and Ethanol on Browning and Antioxidant Activity of Glycosylated Whey Protein Isolate-Inulin Conjugate

MA Ling, SUN Dongxue, LI Tianqi, WANG Yu, Abdul QAYUM, HOU Juncai, JIANG Zhanmei   

  1. (Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China)
  • Online:2020-06-25 Published:2020-06-22

摘要: 研究金属离子、半胱氨酸、磷酸盐和乙醇对糖化乳清分离蛋白(whey protein isolate,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,而游离氨基含量先降低后升高。当铜离子质量浓度为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,而磷酸盐缓冲液促进作用较大。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: 乳清分离蛋白, 菊粉, 糖基化, 抗氧化活性

Abstract: The impacts of metal ions, cysteine, phosphate and ethanol on the browning and antioxidant activity of glycosylated whey protein isolate (WPI)-inulin conjugate were investigated in this study. With the increase in the concentrations of iron and zinc ions, the browning and antioxidant activity of glycosylated WPI-inulin conjugate increased initially and afterward decreased, whereas the content of free amino groups content firstly reduced and then increased. With increasing copper ion concentration from 0 to 150 mg/L, the browning and antioxidant activity increased whereas the content of free amino groups decreased. Cysteine could not only inhibit the browning, but also enhance the antioxidant activity of WPI-inulin conjugate. Phosphate buffer and ethanol could facilitate the glycosylation reaction, with the former being more effective. Therefore, the metal ions, phosphate and ethanol could promote the glycosylation reaction and enhance the antioxidant activity of WPI-inulin conjugate.

Key words: whey protein isolate, inulin, glycosylation, antioxidant activity

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