食品与发酵工业2011，Vol.37Issue(11)：134-140,7.
pH值对乳清蛋白糖基化产物体外抗氧化特性的影响
Characteristics and Antioxidant Activity of Products from Glycosylation of Whey Protein Under Various Conditions of pH
摘要
Abstract
Characteristics and antioxidant property of the conjugates of whey protein and six types of saccharides under various conditions of pH were studied by means of the moist-heating glycosylated reaction.It was shown that the absorbance at 420nm and 294nm of the six glycosylated proteins were significantly different after glycosylated reaction under the pH3～9（P 0.05 ）.Meanwhile,In addition to conjugate of WPI-Scruose,the free amino group contents of other six glycosylated conjugates decreased significantly（P 〈0.05 ）.And the reducing power,DPPH radical scavenging activity,hydroxyl radicals scavenging and inhibition of lipid peroxidation were greatly improved with the increasing of pH,except for WPI-Scruose conjugates.The WPI-Xylose conjugate had the best antioxidant property among all the conjugates,and had stronger reducing power than Vc under the condition of pH 7～9.关键词
pH值/乳清蛋白/糖基化/抗氧化Key words
pH/whey protein isolate/glycosylation/antioxidant property分类
轻工纺织引用本文复制引用
包怡红,王文琼,陈颖..pH值对乳清蛋白糖基化产物体外抗氧化特性的影响[J].食品与发酵工业,2011,37(11):134-140,7.基金项目
黑龙江省博士后科研启动资金 （）
