Comparisons of characteristics, kinetics and biological activities of glycosylated α-lactalbumin produced by microwave and conventional heating

被引：20

作者：

Jiang, Zhanmei ^{[1
]}

Yu, Haiying ^{[1
]}

Chen, Wei ^{[1
]}

Gantumur, Munkh-Amgalan ^{[1
]}

Bilawala, Akhunzada ^{[1
]}

Hou, Juncai ^{[1
]}

Wang, Huan ^{[1
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci & Technol, Minist Educ, Key Lab Dairy Sci, Harbin 150030, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 151卷 / 151期

关键词：

Microwave heating; Rate constant; Characteristics; Biological activities; MAILLARD REACTION-PRODUCTS; SOY PROTEIN ISOLATE; FOOD; LYSINE; COLOR;

D O I：

10.1016/j.lwt.2021.112111

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The characteristics, kinetic mechanisms and biological activities of glycosylated alpha-lactalbumin prepared under microwave heating (MH) and conventional heating (CH) at 85 degrees C for 1-3 h were compared and investigated. Glycosylated alpha-lactalbumin prepared by microwave heating showed a higher degree of browning and more free amino groups as compared to preparation by conventional heating. Studies of the reaction kinetics demonstrated that microwave heating induced a higher rate constant at 75 degrees C, 85 degrees C and 95 degrees C. Similarly, the activation energy of the microwave-mediated process was 8.27 kJ/mol lower than under conventional heating, indicating that microwave heating accelerated the glycosylation of alpha-lactalbumin. The glycosylated alpha-lactalbumin produced in the microwave showed greater surface hydrophobicity after 3 h than the conventionally heated product. Glycosylated alpha-lactalbumin produced via microwave heating also showed higher total antioxidant capacity and alpha-glucosidase inhibitory activity. Therefore, microwave heating effectively promotes alpha-lactalbumin glycosylation and enhances the functional properties and biological activities of glycosylated alpha-lactalbumin.

引用

页数：8

共 46 条

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