Effect of Glycation with Different Reducing Saccharides on Conformation and Antioxidant Activities of Ultrasonic Pretreated α-Lactalbumin

doi:10.7506/spkx1002-6630-20211014-143

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (24): 1-6.doi: 10.7506/spkx1002-6630-20211014-143

• Food Chemistry •

Effect of Glycation with Different Reducing Saccharides on Conformation and Antioxidant Activities of Ultrasonic Pretreated α-Lactalbumin

BU Dan, TU Zongcai, LIU Guangxian, HU Yueming, WANG Hui

(1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;2. National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; 3. Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China; 4. Jiangxi Academy of Agricultural Sciences, Nanchang 330299, China)

Published:2022-12-28

Abstract

Abstract: Ultrasonic pretreated α-lactalbumin (α-LA) was glycated with D-glucose, D-mannose and D-allose under dry heat treatment at 55 ℃ for 6 h, separately. The molecular mass, grafting degree, particle size, secondary structure, tertiary structure and antioxidant activity of glycated α-LA were investigated. The results showed that the structure and antioxidant activity of α-LA were affected by glycation, and ultrasonic pretreatment promoted the glycation reaction. Among these reducing sugars, α-LA modified with D-allose exhibited the lowest relative content of free amino acids, highest degree of glycation and largest increase in antioxidant activity, and ultrasonic pretreatment could enhance the antioxidant activity of α-LA. The enhanced glycation extent and the conformational changes of α-LA may contribute to the increase in the antioxidant activity of α-LA. Ultrasonic assisted glycation is a promising method to improve the functional properties of α-LA.

Key words: α-lactalbumin; glycation; ultrasonic; antioxidant activity; saccharides

CLC Number:

TS253

BU Dan, TU Zongcai, LIU Guangxian, HU Yueming, WANG Hui. Effect of Glycation with Different Reducing Saccharides on Conformation and Antioxidant Activities of Ultrasonic Pretreated α-Lactalbumin[J]. FOOD SCIENCE, 2022, 43(24): 1-6.

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Effect of Glycation with Different Reducing Saccharides on Conformation and Antioxidant Activities of Ultrasonic Pretreated α-Lactalbumin

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