期刊
FOOD RESEARCH INTERNATIONAL
卷 40, 期 1, 页码 153-160出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2006.09.006
关键词
soy protein isolate (SPI); fructooligosaccharides (FOS); fructose; Maillard reaction; antigenicity
Soy protein isolate (SPI) was glycated with fructose or fructooligosaccharides (FOS) through the Maillard reaction in powder and liquid systems. A reduction in primary free amino groups of SPI up to 85% and 96% was observed in the powder and liquid system, respectively. Following heating at 95 degrees C for 1 h under liquid conditions, the electrophoretic behavior of allergenic 7S (beta-conglycinin) and 11S (glycinin) fractions of SPI was modified when glycated with FOS (molar ratio primary amino groups to FOS of 1:74) as shown by SDS-PAGE analysis. The antigenicity of this glycated protein was also largely reduced (up to similar to 90%) compared with that of the unglycated form. Glycation reactions with fructose in a powder and liquid system also reduced the antigenicity of the glycated proteins. (c) 2006 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据