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Comparison of physicochemical and antioxidant properties of monosaccharide and oligosaccharide modified egg white proteins

Comparison of physicochemical and antioxidant properties of ...

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中国食品科学技术学会第五届年会暨第四届东西方食品业高层论坛

作者： melissa yap Peter Y．Y．Wong DaVid D．Kitts Food Nutrition and Health The University of British Columbia6640 N.W.Marine DriveVancouverBC V6T 1Z4Canada

The Maillard reaction(MR),a non-enzymatic browning reaction involving the condensation of a carbonyl group of reducing sugar and an amino group of protein,can change functional properties of *** this study,chemical characteristics and functional properties of glycosylated albumin,ovomucoid,and lysozyme(egg proteins)and casein with fructose and inulin through the Maillard reaction were *** protein-sugar mixtures were heated at 60℃ and 79% relative humidity for 3 *** characteristics of the Maillard reaction product(MRP)conjugates were evaluated by measuring fluorescence emission spectra to determine fluorescence development,UV-visible absorbance values(at 420 nm)to determine browning intensity,and HunterLab(tristimulus)to measure colour ***, functional properties were evaluated and compared;these included emulsifying activity,emulsion stability,and antioxidant *** reaction product conjugates were found to have significant(p＜0.05)changes in chemical characteristics compared to the controls(unheated protein-sugar samples),including fluorescence development,ultraviolet absorbance values at 420 nm,and HunterLab(tristimulus)colour *** protein-sugar MR models exhibited a change in emulsifying activity,with Csn/Fru MRP displaying the greatest significant(p＜0.05) *** addition,all protein-sugar MR models exhibited changes in emulsion stability,with Ovo/Inu MRP displaying the greatest significant(p＜0.05)*** protein-sugar MR models exhibited scavenging activity towards DPPH radical at MRP concentrations of 0.2,0.5,1.0 mg/mL With the exception of the 0.2 mg/mL MRP concentration,there was a significant difference(p≤0.05)between the heated protein/fructose and the heated protein/inulin MRPs. Based on the results of this study,the chemical modification of egg proteins and casein by way of the MR,appear to be a viable option in the enhancement of functionalities.

关键词： Maillard reaction monosaccharide oligosaccharide egg white proteins antioxidant ctivity emulsifying activity

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