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Glycosylated modifying method for improving antioxidant activity of whey protein

A technology of antioxidant activity and whey protein, applied in the field of glycosylation modification to improve the antioxidant activity of whey protein, to achieve the effect of improving antioxidant activity and simple process operation

Inactive Publication Date: 2013-09-18
NORTHEAST FORESTRY UNIVERSITY +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Zhao Yanna et al. found that whey protein-lactose complex has high reducing power and scavenging ability to DPPH through dry heat glycosylation modification, and scavenging free oxygen after glycosylation modification of whey protein The scavenging ability of radicals has not been reported at home and abroad

Method used

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  • Glycosylated modifying method for improving antioxidant activity of whey protein
  • Glycosylated modifying method for improving antioxidant activity of whey protein
  • Glycosylated modifying method for improving antioxidant activity of whey protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Dissolve whey protein and 6 kinds of sugars: xylose (X), glucose (G), fructose (F), lactose (L), sucrose (S) and maltose (M) in a ratio of 2:1 respectively, and use hydrogen Adjust the pH (3, 4, 5, 6, 7, 8, 9) with sodium oxide and hydrochloric acid to make a 60mg / mL aqueous solution, and then put it into a stoppered test tube. And put it in an oven, control the reaction at 50° C., and react for 7 days to obtain the whey protein glycosyl complex.

Embodiment 2

[0065] Dilute the sample to be tested with distilled water into a solution with a mass concentration of 10 mg / mL, and measure its absorbance at 420 nm; at the same time, dilute the sample to be tested with distilled water into a solution with a concentration of 5 mg / mL, which changes with time, Measure its absorbance at 294nm. Each experiment was repeated 3 times, and the results were expressed as mean ± deviation. Statistical analysis of data was performed using SPSS11.5 software (p0.05 indicated no significant difference), and Excel was used for drawing.

[0066] Whey Protein-Xylose (WPI-X), Whey Protein-Glucose (WPI-G), Whey Protein-Fructose (WPI-F), Whey Protein-Lactose (WPI-L), Whey Protein-Sucrose (WPI-S), whey protein-maltose (WPI-M) 6 kinds of glycosylated complexes reacted with whey protein (WPI) at different pH values ​​to analyze the browning degree. The browning degree test results are shown in Table 1 and Table 2.

[0067] Table 1 The absorbance value of whey p...

Embodiment 3

[0076] The concentrations of the 6 glycosylation complexes were diluted to 0.6mg / ml, and WPI was diluted to 0.4mg / ml to measure the absorbance at 340nm, and the free amino group content was calculated according to the L-leucine standard curve. The test results are shown in Table 3. Show.

[0077] Table 3 Free amino group content of whey protein glycosylation complex at different pH values ​​(mmol / l)

[0078]

[0079] During the glycosylation reaction, the change in the concentration of free amino acids reflects the progress of the Maillard reaction to a certain extent. The more thorough the reaction, the more free amino acids are consumed. From the T-test results in Table 3, it can be seen that the concentration of free amino acids of the six glycosylated complexes reacted at pH 3-9 was significantly different from that of WPI (P<0.05).

[0080] From the multiple comparison results of the analysis of variance in Table 3, it can be concluded that the concentration of free a...

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Abstract

The invention relates to a glycosylated modifying method for improving the antioxidant activity of a whey protein. The method comprises the following step of: by using xylose, glucose, fructose, lactose, maltose, saccharose and the whey protein as reaction raw materials, performing a damp and hot glycosylated reaction according to a certain proportion. The result shows that the reducing capacity of a whey protein-xylose compound, the DPPH free radical scavenging capacity, the.OH free radical scavenging capacity and the anti-lipid peroxidation capacity are improved to the maximum extent along with increase of pH. SDS-PAGE displays that the molecular weight of the whey protein-xylose compound after reaction is remarkably increased. Fourier Transform Infrared Spectroscopy (FTIR) results show that amides I and II in the whey protein-xylose compound are remarkably reduced. The method provided by the invention aims to obtain the glycosylated modifying method for the whey protein with stronger antioxidant function. The antioxidant function characteristic of the whey protein is improved, a novel functional whey protein ingredient is developed, and the application range is expanded and a novel functional additive is increased.

Description

technical field [0001] The invention relates to a glycosylation modification method for improving the antioxidant activity of whey protein Background technique [0002] Whey protein makes up about 20% of milk protein. The main ingredients in whey protein are: β-lactoglobulin 48% (containing free -SH group, one of the sources of milk heating flavor), α-lactalbumin about 19%, protease 20%, immunoglobulin 8%, Bovine serum albumin 5% and a small amount of other components (such as lactoferrin and lactoperoxidase β-microglobulin, lysozyme, insulin-like growth factor (IGF), λ-globulin, etc.). [0003] Because whey protein has high absorption, complete amino acid composition, low fat and cholesterol, and concentrates most of the nutrients in milk, it is beneficial to promote health, anti-aging, promote heart health, anti-cancer, improve immunity, Improving bone mass and controlling weight are the most common protein supplements available today. [0004] At present, improving the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/47C07K1/113
Inventor 包怡红王文琼
Owner NORTHEAST FORESTRY UNIVERSITY
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