Structure and antioxidant activity of high molecular weight Maillard reaction products from casein-glucose
Structure and antioxidant activity of high molecular weight Maillard reaction products from casein-glucose
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DOI：
10.1016/j.foodchem.2009.10.044
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发表时间：
2010-05-15
期刊：
影响因子：
8.8
通讯作者：
Chen, Zheng-Xing
中科院分区：
文献类型：
--
作者：
Gu, Feng-Lin;Kim, Jin Moon;Chen, Zheng-Xing
从酪蛋白-葡萄糖反应制备美拉德反应产物（MRPs）并超滤以提供六个级分。用Sephadex G-75柱进一步纯化高分子量糖基化蛋白（黑素蛋白）。得到两个级分，并分析其还原能力和Fe 2+螯合活性。从第一级分得到的结果，通过傅里叶变换红外光谱（FT-IR）分析表明，酰胺I，II和III带的酪蛋白的改变由美拉德反应。用胃蛋白酶和胰蛋白酶对样品进行体外水解，并对水解产物进行抗氧化活性评价。未水解的黑素蛋白具有最高的还原能力，但不同的MRP的消化酶水解物更有效的自由基清除活性。(C)2009年由Elsevier Ltd.出版
Maillard reaction products (MRPs) were prepared from a casein-glucose reaction and ultrafiltrated to provide six fractions. The high molecular weight glycated proteins (melanoprotein) were further purified with a Sephadex G-75 column. Two fractions were obtained and analysed for their reducing power and Fe2+ chelating activity. Results obtained from the first fraction, analysed by Fourier transform infrared spectroscopy (FT-IR) indicated that the amide I, II and III bands of casein were changed by the Maillard reaction. The obtained samples were also hydrolysed with pepsin and trypsin in vitro, and the proteolytic hydrolysates were evaluated for their antioxidant activities. Non-hydrolysed melanoproteins exhibited the highest reducing power, but peptic hydrolysates of different MRPs were more efficient in radical-scavenging activity. (C) 2009 Published by Elsevier Ltd.