含有未改性和肽改性浓缩乳清蛋白的加热糖-蛋白混合悬浮液中棕色色素的形成。

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Narumol Rongsirikul, Parichat Hongsprabhas
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引用次数: 0

摘要

将酸化的蛋白质悬浮液(pH 值为 2.0)在 80 °C 下加热 30 分钟,然后在 37 °C 下用胃蛋白酶处理 60 分钟,从而对商用浓缩乳清蛋白(WPC)进行改性。喷雾干燥前,这种改性不会改变十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)测定的乳清蛋白分子量(MWs)。在喷雾干燥含曲哈糖辅料的改性浓缩乳清蛋白(MWPC-TH)后,发现α-乳白蛋白(α-La)是进一步水解最多的主要蛋白质。重组的 MWPC-TH 以β-乳球蛋白(β-Lg)为主要蛋白质,并含有小于 6.5 kDa 的小分子量(MW)肽。与商用 WPC 相比,重组的 MWPC-TH 具有更高的 NH2 基团、Trolox 当量抗氧化能力(TEAC)、更低的暴露芳香环和硫醇(SH)含量。动力学研究表明,在果糖-甘氨酸溶液中添加 MWPC-TH 能够减少在 80 至 95 °C 温度下加热的混合物中棕色色素的形成,因为荧光高级糖化终产物(AGEs)的形成被延缓,从而提高了棕色色素形成的活化能(Ea)。在含有 0.1 M 还原糖、0.5-1.0 % 甘氨酸和/或商用(P.A.)纤维素的灭菌(121 °C,15 分钟)混合悬浮液中,向还原糖-甘氨酸/商用纤维素中添加 MWPC 也能降低棕色色素的形成。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Brown pigment formation in heated sugar-protein mixed suspensions containing unmodified and peptically modified whey protein concentrates.

Commercial whey protein concentrate (WPC) was modified by heating the acidified protein suspensions (pH 2.0) at 80 °C for 30 min and treating with pepsin at 37 °C for 60 min. Prior to spray-drying, such modification did not change the molecular weights (MWs) of whey proteins determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). After spray-drying the modified whey protein concentrate with trehalose excipient (MWPC-TH), it was found that the α-lactalbumin (α-La) was the major protein that was further hydrolyzed the most. The reconstituted MWPC-TH contained β-lactoglobulin (β-Lg) as the major protein and small molecular weight (MW) peptides of less than 6.5 kDa. The reconstituted MWPC-TH had higher NH2 group, Trolox equivalent antioxidant capacity (TEAC), lower exposed aromatic ring and thiol (SH) contents than did the commercial WPC. Kinetic studies revealed that the addition of MWPC-TH in fructose-glycine solution was able to reduce brown pigment formation in the mixtures heated at 80 to 95 °C by increasing the activation energy (Ea) of brown pigment formation due to the retardation of fluoresced advanced glycation end product (AGEs) formation. The addition of MWPC to reducing sugar-glycine/commercial WPC was also able to lower brown pigment formation in the sterilized (121 °C, 15 min) mixed suspensions containing 0.1 M reducing sugar and 0.5-1.0 % glycine and/or commercial (P < 0.05). It was demonstrated that the modification investigated in this study selectively hydrolyzed α-La and retained β-Lg for the production of antibrowning whey protein concentrate.

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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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