Abstract
In order to enhance the antioxidant activity of the casein hydrolysate, the enzymatic hydrolysate was modified by glycosylation with glucose, xylose and fructose, respectively. The effects of modification conditions on the antioxidant activity of the product were investigated under the mass ratio of enzymatic hydrolysate to sugar 1∶2. The results showed that the hydroxyl radical clearance rate reached the maximum at pH 7.0, which were 38.63% and 32.82%, respectively, and each was higher than the control. At pH 7.0, the reducing ability of the enzymatic hydrolysate was the strongest when modified by glycosylation with glucose or xylose. As the reaction temperature increased, the antioxidant activity of the glycosylation products of the enzymatic hydrolysate and three sugars were continuously enhanced. At the temperature of 120 and 130 ℃, the hydroxyl radical scavenging rate and reducing power of the glycosylation products of the three sugars were higher than the control. At 4h, the hydroxyl radical scavenging rate of the glycosylation products of the enzymatic hydrolysate and xylose, fructose and glucose reached the maximum, i.e. 66.57%, 83.33% and 42.00%, respectively, which were higher than the control; the maximum reducing power were 1.12, 1.14 and 1.05, respectively, which were higher than the control. Glycosylation can improve the antioxidant activity of the enzymatic hydrolysis products of casein, among which the glycosylation products of enzymatic hydrolysis products and xylose have the highest antioxidant activity. The optimal glycosylation reaction conditions are pH 7.5, temperature 130 ℃ and time 4 h.
Publication Date
10-28-2019
First Page
223
Last Page
226,231
DOI
10.13652/j.issn.1003-5788.2019.10.046
Recommended Citation
Yubin, ZHAO; Qiuxia, MU; Liuqing, QU; and Supin, CUI
(2019)
"Effects of glycosylation modification on the antioxidant activity of casein-enzymatic hydrolysate,"
Food and Machinery: Vol. 35:
Iss.
10, Article 46.
DOI: 10.13652/j.issn.1003-5788.2019.10.046
Available at:
https://www.ifoodmm.cn/journal/vol35/iss10/46
References
[1] JAEGER H, JANOSITZ A, KNORR D. The Maillard reaction and its control during food processing: The potential of emerging technologies[J]. Pathologie Biologie, 2010, 58(3): 207-213.
[2] HODGE J E. Dehydrated foods, Chemistry of browning reactions in model systems[J]. Journal of Agricultural & Food Chemistry, 1953, 1(1): 625-651.
[3] 孙常雁, 李德海, 刘骞, 等. 乳清蛋白肽美拉德反应产物的抗氧化活性与稳定性[J]. 食品科学, 2014, 35(1): 104-109.
[4] 刘蒙蒙. 罗非鱼皮胶原蛋白肽—葡萄糖在不同体系中美拉德反应的研究[D]. 昆明： 昆明理工大学, 2014： 37-45.
[5] 钱森和, 王洲, 魏明, 等. 美拉德反应对芝麻多肽抗氧化活性的影响[J]. 食品与机械, 2018, 34(8): 24-28, 88.
[6] 项惠丹, 许时婴, 王璋. 蛋白质与还原糖美拉德反应产物的抗氧化活性[J]. 食品科学, 2008, 29(7): 52-57.
[7] LERTITTIKUL W, BENJAKUL S, TANAKA M. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH[J]. Food Chemistry, 2007, 100(2): 669-677.
[8] DONG Shi-yuan, PANYA Atikorn, ZENG Ming-yong, et al. Corrigendum to “Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin-glucose Maillard reaction products” [Food Research International 46 (2012) 55-61][J]. Food Research International, 2013, 51(2): 992-992.
[9] 刘玥, 刘晓兰, 郑喜群, 等. 复合蛋白酶水解玉米谷蛋白产物的抗氧化活性研究[J]. 食品与机械, 2015, 31(1): 141-145.
[10] 章银良, 张陆燕, 周文权, 等. 不同温度对酪蛋白—木糖模式美拉德反应产物抗氧化性的影响[J]. 现代食品科技, 2014, 30(4): 211-219.
[11] 刘海梅, 陈静, 郝良文, 等. 葡萄糖—牡蛎酶解液美拉德反应体系的抗氧化活性[J]. 食品科学, 2018, 39(17): 47-52.
[12] 王军, 王忠合, 傅力, 等. 美拉德反应对金带细鲹鱼肉蛋白酶解物体内抗氧化性的影响[J]. 现代食品科技, 2017, 33(4): 38-45.
[13] 江连洲, 张潇元, 伍丹, 等. 葡聚糖糖基化处理对绿豆蛋白抗氧化性影响研究[J]. 中国食物与营养, 2017, 23(10): 63-67.
[14] 赵晶, 马丹雅, 张筠, 等. 酪蛋白与还原糖美拉德反应产物抗氧化性的研究[J]. 食品工业科技, 2011, 32(12): 187-189, 293.
[15] WANG Win-qiong, BAO Yi-hong, HEN Ying. Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system[J]. Food Chemistry, 2013, 139(1/2/3/4): 355-361.