Journal
FOOD SCIENCE AND TECHNOLOGY
Volume 38, Issue 1, Pages 126-133Publisher
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/1678-457X.01917
Keywords
Maillard reaction; Morchella esculenta protein; xylose; thermal stability; antioxidant activity
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Funding
- Postgraduate Research & Practice Innovation Program of Jiangsu Province [KYLX15_0916]
- Doctorate Fellowship Foundation of the Nanjing Forestry University
- Natural Science Foundation of Anhui Provincial Department of Education [KJ2017A515]
- Program of Key Discipline in Anhui Science and Technology University [AKZDXK2015B02]
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Morchella esculenta (L) Pers. is a highly valued edible and medicinal fungus that remains underutilized. For this study, the effects of glycation treatment on antioxidant activity and characteristics of the M. esculenta protein isolate (MPI) were investigated via the Maillard reaction. Conjugation between MPI and xylose was proven via UV-vis, FT-IR, intrinsic fluorescence analysis, and SDS-PAGE. Amino acid analysis revealed involvement of lysine, arginine and tyrosine in MPI, forming a covalent cross-link with xylose. Differential scanning calorimetry (DSC) results showed that glycated MPI (MPIG) possesses a more favorable thermal stability compared to native MPI (MPIN), heated MPI (MPIH) and an unheated mixture of MPI and xylose (MPI-X-M). MPIG exhibited significantly enhanced antioxidant activity compared to MPIN, MPIH, and MPI-X-M. These results indicate MPIG can serve as a promising novel source of nutraceutical and functional ingredients that exert antioxidant activity.
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