温度条件对乳清蛋白糖基化反应特性和抗氧化活性的影响  

Effects of Temperature on Characteristics and Antioxidant Activities of Glycosylation Products Derived from Whey Protein Isolate

作　　者：姜瞻梅[1] 赵艳娜[1] 刘书云[1] 田雨[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品与发酵工业》2012年第8期58-62,共5页Food and Fermentation Industries

基　　金：黑龙江省普通高等学校新世纪优秀人才项目(1251-NCET-009);东北农业大学大学生创新创业训练计划项目

摘　　要：利用糖基化修饰技术,以乳清分离蛋白(WPI)为研究对象,以褐变程度、pH值以及抗氧化活性为检测指标,研究反应温度对乳清蛋白糖基化反应特性和抗氧化活性的影响。研究结果表明:反应温度越高,糖基化反应后产物的pH值越低,褐变程度越大,抗氧化活性越强。不同类型糖基复合物的抗氧化活性随反应温度增大有不同程度的提高,其他核糖-WPI体系中抗氧化活性最强,其次分别为半乳糖-WPI>果糖-WPI>葡萄糖-WPI>乳糖-WPI。Effects of temperature on characteristics and antioxidant activities of glycosylation products derived from whey protein isolate （WPI） were studied by glycosylation modification technology. It was shown that when the reaction temperature was higher, the pH of glycosylated WPI conjugates was lower, but browning intensity and antioxi- dant activities became stronger. Antioxidative activities of different kinds of glycosylated WPI conjugates showed different improvement effects. Among all these conjugates, glycosylated conjugates derived from the Ribose-WPI system had the strongest antioxidant activity, and orders of antioxidant activities of other conjugates were as follows： Galac- tose-WPI 〉 Fructose-WPI 〉 Glucose-WPI 〉 Lactose-WPI.

关 键 词：乳清分离蛋白(WPI) 糖基化反应 抗氧化活性 反应特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]