Effect of Thermal Aggregation on Digestion Behavior and Antioxidant Capacity of Digestion Products of β-Lactoglobulin

doi:10.7506/spkx1002-6630-20190117-213

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (23): 52-59.doi: 10.7506/spkx1002-6630-20190117-213

• Basic Research • Previous Articles Next Articles

Effect of Thermal Aggregation on Digestion Behavior and Antioxidant Capacity of Digestion Products of β-Lactoglobulin

LIN Zhantuo, GAO Zhiming, DU Xunan, CHEN Gaiting, HU Meng, FANG Yapeng, TANG Hu

(1. Glyn O. Phillips Hydrocolloid Research Centre, Hubei University of Technology, Wuhan 430068, China;2. Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China; 3. Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430068, China)

Online:2019-12-15 Published:2019-12-24

Abstract

Abstract: The structures of protein aggregates can affect their digestion behavior and the physicochemical properties of their digestion products. In this study, β-lactoglobulin (BLG) nanoparticle aggregates (BLGN), BLG worm-like aggregates (BLGW) and BLG fibril aggregates (BLGF) were prepared by heating BLG under various conditions of pH, temperature and heating time, and their digestion behavior and the antioxidant activity of their digestion products were analyzed. Results showed that the hydrolysis degree of BLGN, BLGW, BLGF and BLG in simulated gastric fluid were (11.86 ± 0.24)%, (10.55 ± 0.22)%, (9.08 ± 0.21)% and (3.46 ± 0.16)%, respectively. Thermally induced aggregation of BLG could lead to a decrease in its scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and superoxide anion radicals but an increase in reducing power, especially for BLGF.

Key words: β-lactoglobulin, thermally induced aggregation, digestion behavior, antioxidant activity, nanoparticle

CLC Number:

TS252.1

LIN Zhantuo, GAO Zhiming, DU Xunan, CHEN Gaiting, HU Meng, FANG Yapeng, TANG Hu. Effect of Thermal Aggregation on Digestion Behavior and Antioxidant Capacity of Digestion Products of β-Lactoglobulin[J]. FOOD SCIENCE, 2019, 40(23): 52-59.

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Effect of Thermal Aggregation on Digestion Behavior and Antioxidant Capacity of Digestion Products of β-Lactoglobulin

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