乳清蛋白和还原糖新模型体系的抗氧化活性和乳化特性

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
O. Atrooz
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引用次数: 0

摘要

由不同体系的美拉德反应形成的最终产物具有不同的功能特性,如褐变强度、抗氧化活性和乳液稳定性。为了研究这些特性和活性,我们观察了不同体系的乳清蛋白与不同浓度的葡萄糖和果糖反应形成一种新的美拉德反应产物(MRPs)模型体系。结果表明,280 nm和420 nm处的高光密度(峰)分别表明MRPs的中间阶段和高级MRPs的形成。此外,DPPH和还原力测定结果表明,这些美拉德反应模型体系具有不同的抗氧化活性(分别为20 ~ 93.2%和40 ~ 90%),这取决于糖的类型和浓度以及培养时间。乳清蛋白-果糖模型体系具有较高的抗氧化活性(93.2%),对乳状液稳定性指数的影响最大(75.4%)。乳清蛋白-果糖模型体系形成MRPs的数量最多,具有很强的抗氧化活性和乳化指数。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Antioxidant activities and emulsification properties of the new model systems of whey proteins and reduced sugars
The final products formed from the various systems of the Maillard reactions possess different functional properties such as browning intensity, antioxidant activity, and emulsion stability. To study these properties and activities, different systems of whey proteins reaction with glucose and fructose at different concentrations to form a new model system of Maillard reaction products (MRPs) was observed. Results showed that high optical densities (peaks) at 280 and 420 nm indicated the formation of the intermediate stages of MRPs and the formation of advanced MRPs, respectively. Additionally, results showed that these Maillard reaction model systems possessed different antioxidant activities as demonstrated by DPPH and reducing power assays (20 - 93.2% and 40 - 90%, respectively) depending on the type and concentration of sugar, and the incubation time. The whey protein-fructose model system possessed high antioxidant activity (93.2%), and had the highest percentage on the emulsion stability index (75.4%). The whey protein-fructose model systems comprised the highest number of the studied model systems to form MRPs, and had highly powerful antioxidant activity and emulsifying index.
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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