食品科学2020，Vol.41Issue(12)：36-45,10.DOI:10.7506/spkx1002-6630-20190508-061
金属离子、半胱氨酸、磷酸盐和乙醇对菊粉糖基化乳清分离蛋白褐变和抗氧化活性的影响
Impacts of Metal Ions, Cysteine, Phosphate and Ethanol on Browning and Antioxidant Activity of Glycosylated Whey Protein Isolate-Inulin Conjugate
摘要
Abstract
The impacts of metal ions, cysteine, phosphate and ethanol on the browning and antioxidant activity ofglycosylated whey protein isolate (WPI)-inulin conjugate were investigated in this study. With the increase in the concentrations of iron and zinc ions, the browning and antioxidant activity of glycosylated WPI-inulin conjugate increased initially and afterward decreased, whereas the content of free amino groups content firstly reduced and then increased. With increasing copper ion concentration from 0 to 150 mg/L, the browning and antioxidant activity increased whereas the content of free amino groups decreased. Cysteine could not only inhibit the browning, but also enhance the antioxidant activity of WPI-inulin conjugate. Phosphate buffer and ethanol could facilitate the glycosylation reaction, with the former being more effective. Therefore, the metal ions, phosphate and ethanol could promote the glycosylation reaction and enhance the antioxidant activity of WPI-inulin conjugate.关键词
乳清分离蛋白/菊粉/糖基化/抗氧化活性Key words
whey protein isolate/inulin/glycosylation/antioxidant activity分类
轻工纺织引用本文复制引用
马灵,孙冬雪,李天齐,王瑜,Abdul QAYUM,侯俊财,姜瞻梅..金属离子、半胱氨酸、磷酸盐和乙醇对菊粉糖基化乳清分离蛋白褐变和抗氧化活性的影响[J].食品科学,2020,41(12):36-45,10.基金项目
黑龙江省自然科学基金项目(C2017029) （C2017029）
东北农业大学学术研究计划项目(16XG21) （16XG21）
