Impact of the Maillard reaction on the antioxidant capacity of bovine lactoferrin
Impact of the Maillard reaction on the antioxidant capacity of bovine lactoferrin
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DOI：
10.1016/j.foodchem.2013.06.096
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发表时间：
2013-12-15
期刊：
影响因子：
8.8
通讯作者：
Lesmes, Uri
中科院分区：
文献类型：
--
作者：
Joubran, Yousef;Mackie, Alan;Lesmes, Uri
研究提出了美拉德反应（MR）可能被用来改变食物蛋白的抗氧化能力的概念。然而，人们对MR对生物活性蛋白的影响知之甚少。葡萄糖和果糖作为与乳铁蛋白（LF）反应的模型基团。使用紫外吸收和SDS-PAGE分析来监测36小时轻度热处理（60℃，79% RH）期间的MR进展。FTIR和CD未显示LF结构的变化；然而，动态光散射显示MR增加了3 < pH < 10时的平均粒径和样品浊度。DPPH和FRAP抗氧化实验显示，与未加工的LF相比，美拉德偶联物的抗氧化能力随反应时间（12和36 h）、蛋白：单糖摩尔比（1:1或1:3）和片段类型的变化而显著增加。总之，本文描述了缀合物的抗氧化能力和加工参数之间的联系，以便将来尝试增强含碳水化合物食品中的LF功能。(C) 2013 Elsevier Ltd.版权所有。
Studies raise the notion that the Maillard reaction (MR) may be harnessed to modify the antioxidant capacity of alimentary proteins. However, little is known about the impact of MR on bioactive proteins. Glucose and fructose were used as model moieties reacting with lactoferrin (LF). UV absorbance and SDS-PAGE analyses were used to monitor MR progression during 36 h of mild thermal processing (60 degrees C, 79% RH). FTIR and CD did not reveal changes in LF structure; However, dynamic light scattering showed MR increased mean particle sizes and sample turbidity at 3 < pH < 10. DPPH and FRAP antioxidant assays showed marked increases in antioxidant capacity of Maillard conjugates as a function of reaction time (12 and 36 h), protein:monosaccharide mole ratio (1:1 or 1:3) and moiety type, compared to unprocessed LF. Overall, a link between conjugates' antioxidant capacity and processing parameters is described to enable future attempts to enhance LF functionality in foods containing carbohydrates. (C) 2013 Elsevier Ltd. All rights reserved.