Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction

被引：80
作者：
Dong, Xuyan [1 ,2 ]
Du, Shanshan [2 ,3 ]
Deng, Qianchun [2 ]
Tang, Hu [2 ]
Yang, Chen [2 ]
Wei, Fang [2 ]
Chen, Hong [2 ]
Quek, Siew Young [4 ,5 ]
Zhou, Aijun [3 ]
Liu, Liang [1 ]
机构：
[1] Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China
[2] Chinese Acad Agr Sci, Inst Oil Crops Res, Key Lab Oilseeds Proc, Minist Agr & Rural Area,Hubei Key Lab Lipid Chem, Wuhan 430062, Hubei, Peoples R China
[3] Wuhan Inst Technol, Coll Mat & Sci & Engn, Wuhan 430074, Hubei, Peoples R China
[4] Univ Auckland, Sch Chem Sci, Auckland 1142, New Zealand
[5] Riddet Inst, Palmerston North, New Zealand
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2020年 / 153卷
基金：
中国国家自然科学基金; 国家高技术研究发展计划(863计划);
关键词：
Maillard reaction; Conjugate; Flaxseed gum; Whey protein isolate; Emulsifying property; FUNCTIONAL-PROPERTIES; REACTION-PRODUCTS; COMPLEX NANOGELS; HEAT-STABILITY; OIL; EXTRACTION; IMPROVEMENT; WPI;
D O I：
10.1016/j.ijbiomac.2019.10.245
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The antioxidant and emulsifying properties of flaxseed gum-whey protein isolate (FSG-WPI) conjugates prepared by Maillard reaction via controlled dry-heating were investigated. The reaction was carried out using a ratio of FSG to WPI of 1:3 at 60 degrees C and 79% relative humidity for different incubation times. The reaction was confirmed by analysis of the browning index, free amino content and soluble sulfhydryl content, as well as by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, ultraviolet-visible spectroscopy, and Fourier transform infrared spectroscopy. We found that nearly 35% of the protein participated in conjugation with FSG after 48 h of incubation. The antioxidant activity of the conjugates improved markedly after 48 and 72 h incubation time. Differential scanning calorimetry results indicated that the denaturation temperature of the conjugates increased. The FSG-WPI conjugate prepared by 72 h incubation had the best emulsifying properties in stabilizing an oil-in-water emulsion. This research provides significant knowledge for the potential applications of FSG in food industry. (C) 2019 Elsevier B.V. All rights reserved.
引用
收藏
页码：1157 / 1164
页数：8
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