期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 218, 期 -, 页码 259-268出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2022.07.078
关键词
Whey protein isolate; Rosa roxburghii Tratt fruit polysaccharide; Maillard; Emulsifying property; Antioxidant activity
资金
- National 1Natural Science Foundation of China [31972022]
- National Natural Science Foundation of China [32001647]
- Guangdong Basic and Applied Basic Research Foundation [2019A1515011996, 2022A1515010730]
- 111 Project [B17018]
In this study, whey protein isolate was glycated with Rosa roxburghii Tratt fruit polysaccharides to enhance its antioxidant activity and emulsion stability. The results showed that the structure of the protein was modified and the conjugates exhibited stronger antioxidant activity and improved oxidative stability compared to the original protein. This study provides a foundation for the application of natural bioactive polysaccharides in protein modification and the development of healthy foods.
Whey protein isolate (WPI) is an excellent source of emulsifier, but its function is limited for oxidative unstable in emulsion. In this study, WPI was glycated with Rosa roxburghii Tratt fruit polysaccharides (RTFP) by Maillard reaction under optimum conditions. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis profile confirmed the formation of WPI-RTFP conjugates. The intrinsic fluorescence spectrum, CD and FT-IR indicated that the structure of WPI was affected after glycated with RTFP. In addition, the antioxidant activity of WPI-RTFP conjugates and WPI-RTFP emulsion were 3.5-fold and 1.5-fold stronger than that of WPI and WPI emulsion, respectively. Furthermore, the emulsion coated by conjugates demonstrated better oxidative stability than WPI with less peroxides produced after accelerated oxidation for 7 days. The results lay good foundation for the modification of protein by natural bioactive polysaccharides as well as for the application in healthy foods.
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