Biological activities and in vitro digestion characteristics of glycosylated α-lactalbumin prepared by microwave heating: Impacts of ultrasonication
Biological activities and in vitro digestion characteristics of glycosylated α-lactalbumin prepared by microwave heating: Impacts of ultrasonication
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DOI：
10.1016/j.lwt.2022.113141
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发表时间：
2022-02-03
影响因子：
6
通讯作者：
Hou, Juncai
中科院分区：
文献类型：
--
作者：
Ma, Yue;Liu, Yue;Hou, Juncai
本文主要研究了超声波辅助糖基化在食品蛋白质改性中的应用。主要通过褐变度、游离氨基、还原糖和表面疏水性、体外消化率和水解度、总抗氧化能力、α-葡萄糖苷酶抑制活性、黄嘌呤氧化酶抑制活性的测定方法，考察了超声预处理和85℃微波加热2 h制备的糖基化α-乳蛋白(UMGLA)和α-乳蛋白(UMLA)的生物活性和体外消化特性。结果表明，超声预处理能有效促进糖基化反应的发生，降低糖化α-乳蛋白的体外消化率和水解度，提高糖化α-乳蛋白消化制品的生物活性。此外，超声处理60min后，糖基化α-乳蛋白消化产物的总抗氧化能力和α-葡萄糖苷酶抑制活性分别比未处理的提高了76.52+/-0.02%和12.42+/-0.04%。综上所述，超声辅助糖基化对提高α-乳清蛋白体外消化产物的生物活性有积极作用。为超声辅助糖基化在食品蛋白质改性领域中的应用提供了理论依据。
The research focuses on application of ultrasonic-assisted glycosylation in food protein modification. Biological activities and in vitro digestion characteristics of the glycosylated alpha-lactalbumin (UMGLA) and alpha-lactalbumin (UMLA) prepared by ultrasonic pretreatment and microwave heating at 85 degrees C for 2 h were investigated mainly through the browning degree, free amino group, reducing sugar and surface hydrophobicity, in vitro digestibility and degree of hydrolysis, total antioxidant capacity, alpha-glucosidase inhibitory activity, xanthine oxidase inhibitory activity determination methods. The results showed that ultrasonic pretreatment could effectively promote the occurrence of glycosylation reaction, reduce in vitro digestibility and degree of hydrolysis of glycosylated alpha-lactalbumin and enhance biological activities of glycosylated alpha-lactalbumin digestive products. Furthermore, after 60 min of ultrasound treatment, the total antioxidant capacity and alpha-glucosidase inhibitory activity of glycosylated alpha-lactalbumin digested products were increased by 76.52 +/- 0.02% and 12.42 +/- 0.04%, respectively, compared with alpha-lactalbumin without ultrasound treatment. In conclusion, ultrasonic-assisted glycosylation had positive effects on improving the biological activities of in vitro digestion product of alpha-lactalbumin. It provides a theoretical basis for ultrasonic-assisted glycosylation in the modification field of food proteins.