Effects of dynamic high pressure microfluidization combined with Maillard reaction on structural changes and properties of α-lactalbumin

Authors

YANG Ping, Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
TU Zongcai, Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Scien
LIU Jun, Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
SHAO Yanhong, Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
XIE Yawen, Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
SHA Xiaomei, Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
ZHANG Lu, Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China

Abstract

The Effects of dynamic high pressure microfluidization (DHPM) combined with Maillard reaction on structure and properties of α-lactalbumin (α-LA) were investigated by SDS-PAGE and spectroscopy. The results demonstrated that the fluorescence intensity and surface hydrophobicity (H₀) of α-LA treated by DHPM firstly increased then decreased, with the maximum values at 110 MPa. After Maillard reaction (MR) with lactose, the fluorescence intensity of α-LA was declined. However, H₀, emulsibility and anti-oxidation activity of α-LA was improved. These results illustrated that tertiary structure of α-LA was changed due to DHPM pretreatment, thereby promoting MR, emulsibility and anti-oxidation activity of Maillard reaction products. DHPM pretreatment combined with MR was an effect method for protein modification.

Publication Date

5-28-2018

First Page

11

Last Page

15,19

DOI

10.13652/j.issn.1003-5788.2018.05.003

Recommended Citation

Ping, YANG; Zongcai, TU; Jun, LIU; Yanhong, SHAO; Yawen, XIE; Xiaomei, SHA; and Lu, ZHANG (2018) "Effects of dynamic high pressure microfluidization combined with Maillard reaction on structural changes and properties of α-lactalbumin," Food and Machinery: Vol. 34: Iss. 5, Article 3.
DOI: 10.13652/j.issn.1003-5788.2018.05.003
Available at: https://www.ifoodmm.cn/journal/vol34/iss5/3

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