Changes in structure and antioxidant activity of β-lactoglobulin by ultrasound and enzymatic treatment

被引:63
作者
Ma, Shuang [1 ]
Wang, Cuina [1 ]
Guo, Mingruo [1 ,2 ,3 ]
机构
[1] Jilin Univ, Coll Food Sci & Engn, Dept Food Sci, Changchun 130062, Jilin, Peoples R China
[2] Univ Vermont, Coll Agr & Life Sci, Dept Nutr & Food Sci, Burlington, VT 05405 USA
[3] Northeast Agr Univ, Dept Food Sci, Harbin 150030, Heilongjiang, Peoples R China
关键词
beta-Lactoglobulin; Ultrasound treatment; Proteolysis; Antioxidant activity; HIGH-INTENSITY-ULTRASOUND; WHEY PROTEINS; EMULSIFYING PROPERTIES; PEPTIDE FRACTIONS; FLUORESCENT-PROBE; HIGH-PRESSURE; IN-VITRO; HYDROLYSIS; MILK; BINDING;
D O I
10.1016/j.ultsonch.2018.01.017
中图分类号
O42 [声学];
学科分类号
070206 ; 082403 ;
摘要
Effects of ultrasound (20-40% amplitudes at 45-55 degrees C) and enzymatic (pepsin and trypsin) treatment on structure and antioxidant activity of beta-lactoglobulin were studied. Changes in structure of beta-lactoglobulin were investigated using spectroscopy techniques and changes in antioxidant activity were measured by chemical and cellular-based assays. Ultrasound treatment had considerable impact on the structure of beta-lactoglobulin and increased the susceptibility of beta-actoglobulin to both pepsin and trypsin proteolysis. Intrinsic fluorescence intensity of beta-lactoglobulin was increased by ultrasound and then decreased after following enzymatic treatment. Compared with control, the beta-lactoglobulin after ultrasound and enzymatic treatments showed significantly higher oxygen scavenging activities in Caco-2 cells models, ABTS (2, 2'-Azinobis-3-ethylbenzthiazoline-6-sulphonate) radical scavenging activity and oxygen radical absorbance capacity (p < 0.05). Results indicated that ultrasound treatment increased the proteolysis of fl-lactoglobulin by both pepsin and trypsin and improved the antioxidant activity of the protein and its proteolytic products.
引用
收藏
页码:227 / 236
页数:10
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