乳清蛋白糖基化反应特性及抗氧化性的研究

Study on characteristics of glycosylation of whey protein and antioxidant property

通过干热糖基化反应,选择7种不同的糖基配体,研究乳清蛋白不同糖基复合物的反应特性及抗氧化特性。结果表明,在干热糖基化反应前后,7种糖类与乳清蛋白复合物在420 nm和294 nm处的吸光值差异显著(P<0.05);除乳清蛋白-蔗糖复合物外,其他6种乳清蛋白糖基复合物的游离氨基酸含量均显著降低(P<0.05)。除了乳清蛋白-阿拉伯胶和乳清蛋白-蔗糖复合物外,其他乳清蛋白糖基化复合物的还原能力和DPPH自由基清除能力都有所提高。乳清蛋白-乳糖复合物的抗氧化能力提高最大,而且具有比Vc和BHA更高的还原能力。

Characteristics and antioxidant property of the conjugates of whey protein and seven types of saccharides were studied by means of the dry-heating glycosylated reaction.It was shown that the absorbances at 420 nm and 294 nm of the seven glycosylated proteins were significantly different after glycosylated reaction（P0.05）.Meanwhile,In addition to conjugate of WPI-scruose,the free amino group contents of other six glycosylated conjugates decreased significantly（P0.05）.And the reducing power and DPPH radical scavenging activity of the conjugates were greatly improved except the conjugates of WPI-gum Arabic and WPI-scruose.The conjugate of WPI-lactose had the best antioxidant property among all the conjugates,and had stronger reducing power than Vc and BHA.