کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11263486 | 1701066 | 2019 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Structure and property changes of the maltose-glycated caseinate prepared through the Maillard reaction in an ionic liquid medium
ترجمه فارسی عنوان
ساختار و تغییرات املاح از کازئین مالتوز گلیکوز شده از طریق واکنش مایار در محیط مایع یونی
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کلمات کلیدی
مایع یونی، کازئین، مالتوز، گلیسیری، ویژگی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Protein glycation via the Maillard reaction is widely used to modify the functional properties of proteins. Using four explored reaction conditions, two maltose-glycated caseinate products GCN-I and GCN-II with maltose contents of 30.86 and 8.76â¯g/kg protein were prepared by this reaction in an ionic liquid and water as reaction media, respectively. The ionic liquid promoted caseinate glycation via decreasing water content and shifting reaction equilibrium, and thereby resulted in greater changes in property. Compared with unreacted caseinate and GCN-II, GCN-I had more âOH groups in its molecules, ordered secondary structure, larger hydrodynamic radius (181.3 versus 130.7 and 155.6â¯nm) and negative zeta-potential (â27.3 versus â19.1 and â22.9â¯mV) in aqueous dispersion, improved emulsifying properties, but decreased surface hydrophobicity and in vitro digestibility. GCN-I also showed reduced thermal stability during a heating process of 20-400â¯Â°C with the lowest decomposition temperature (291.4â¯Â°C versus 297.6â¯Â°C and 293.4â¯Â°C), largest total mass loss (62.7% versus 49.9% and 54.5%), and smallest enthalpy change (2.0 versus 4.9 and 3.3â¯kJ/g). Thus, ionic liquids might be interesting and promising non-aqueous solvents for protein glycation to promote glycation extent and property changes efficiently.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 99, January 2019, Pages 483-489
Journal: LWT - Volume 99, January 2019, Pages 483-489
نویسندگان
Wei Xu, Xin-Huai Zhao,