Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties
Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties
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DOI：
10.1016/j.lwt.2016.09.016
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发表时间：
2017-01-01
影响因子：
6
通讯作者：
Heras, Angeles
中科院分区：
文献类型：
--
作者：
Mengibar, Marian;Miralles, Beatriz;Heras, Angeles
通过美拉德反应进行了具有相同乙酰化度（11-12%）和不同分子量（56- 1.3kDa）的市售可溶性壳聚糖与β-乳球蛋白的反应，以评价所得产物及其功能性质。通过测量z-电位相互作用、溶解度、尺寸排阻色谱法、电泳图谱以及吸光度和荧光光谱化合物的形成来进行反应产物的表征。较高分子量的壳聚糖（39和56 kDa）表现出缓慢的进展和凝胶化的不溶性材料出现。在过滤产物中，缀合物的乳化性质相对于未反应的蛋白质的乳化性质得到改善。与酶促解聚的壳聚糖（1.3 kDa）形成的缀合物显示出美拉德反应的高级和最终产物的急剧形成。在反应2天后，具有所有三种壳聚糖的产物产生了优于蛋白质的上级抗氧化活性（对于39和56 kDa壳聚糖，铁还原力分别为2和3倍，对于1.3 kDa壳聚糖，为7倍），并且这些值与来自美拉德反应的光谱和荧光化合物良好相关。结果是有用的，以期选择壳聚糖开发新的成分与定制的功能特性。(C)2016爱思唯尔有限公司版权所有
The reaction of commercially available soluble chitosans of equal acetylation degree (11-12%) and differing in their molecular weight (56-1.3 kDa) and beta-lactoglobulin by Maillard reaction has been conducted in order to evaluate the resulting products and their functional properties. The characterization of the reaction products was performed by measurement of z-potential interactions, solubility, size exclusion chromatography, electrophoretic pattern, and absorbance and fluorescence spectroscopic compounds formation. Higher molecular weight chitosans (39 and 56 kDa) showed a slow progression and a gelled insoluble material appeared. In filtered products, emulsifying properties of the conjugates were improved with regard to those of the unreacted protein. Conjugates formed with the enzymatically depolymerized chitosan (1.3 kDa) displayed a sharp formation of advanced and final products of Maillard reaction. Products with all three chitosans gave rise to antioxidant activity superior to the protein after 2 days of reaction (2 and 3 times in ferric reducing power for 39 and 56 kDa chitosans, and 7 times for the 1.3 kDa chitosan, respectively), and the values correlated well with the spectroscopic and fluorescent compounds from the Maillard reaction. The results are useful with a view to selecting chitosans for development of new ingredients with tailored functional properties. (C) 2016 Elsevier Ltd. All rights reserved.