Inhibition Effect of Carnosine on Protein Oxidation and Saccharification

Abstract

Abstract: Carnosine is a dipeptide found in skeletal muscle and nervous tissue, reported to possess antioxidant activity. To determine its antioxidant activity, three methods were used, namely: the reduction of K3Fe(CN)6, the system of BSA oxidation induced by CuCl2-H2O2 and BSA glycation induced by glucose. The results showed that carnosine possessed the reducing power; the presence of carnosine significantly decreased the protein carbonyl formation in a dose-dependent manner (p<0.01) and inhibited BSA oxidation. Carnosine was saccharified by glucose and the amount of saccharification end products increased (p< 0.01) with the increasing concerntration of carosine.

Key words: carnosine, reducing power, BSA, oxidation, glucose, saccharification

HAN Li-qiang,YANG Guo-yu,WANG Yan-ling,GUO Shuang. Inhibition Effect of Carnosine on Protein Oxidation and Saccharification[J]. FOOD SCIENCE, 2006, 27(1): 44-46 https://doi.org/

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Inhibition Effect of Carnosine on Protein Oxidation and Saccharification

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