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dc.creatorPeruško, Marija
dc.creatorAl-Hanish, Ayah
dc.creatorĆirković-Veličković, Tanja
dc.creatorStanić-Vučinić, Dragana
dc.date.accessioned2018-11-22T00:30:46Z
dc.date.available2018-11-22T00:30:46Z
dc.date.issued2015
dc.identifier.issn0308-8146
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/1666
dc.description.abstractHigh intensity ultrasound (HIUS) can promote Maillard reaction (MR). Macromolecular crowding conditions accelerate reactions and stabilise protein structure. The aim of this study was to investigate if combined application of ultrasound and macromolecular crowding can improve efficiency of MR. The presence of crowding agent (polyethylene glycol) significantly increased ultrasound-induced whey protein (WP) glycation by arabinose. An increase in glycation efficiency results only in slight change of WP structure. Macromolecular crowding intensifies oxidative modifications of WP, as well as formation of amyloid-like structures by enhancement of MR. Solubility at different pH, thermal stability and antioxidative capacity of glycated WP were increased, especially in the presence of crowding agent, compared to sonicated nonglycated proteins. The application of HIUS under crowding conditions can be a new approach for enhancement of reactions in general, enabling short processing time and mild conditions, while preserving protein structure and minimising protein aggregation. (C) 2015 Elsevier Ltd. All rights reserved.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172024/RS//
dc.relationinfo:eu-repo/grantAgreement/EC/FP7/256716/EU//
dc.relationCOST Action [FA 1005]
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectWhey proteinsen
dc.subjectUltrasounden
dc.subjectMaillard reactionen
dc.subjectMacromolecular crowdingen
dc.subjectProtein oxidationen
dc.titleMacromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reactionen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractПерушко, Марија; Aл-Ханисх, Ayах; Ћирковић-Величковић, Тања; Станић-Вучинић, Драгана;
dc.citation.volume177
dc.citation.spage248
dc.citation.epage257
dc.identifier.wos000350093400034
dc.identifier.doi10.1016/j.foodchem.2015.01.042
dc.citation.other177: 248-257
dc.citation.rankaM21
dc.identifier.pmid25660883
dc.type.versionpublishedVersionen
dc.identifier.scopus2-s2.0-84921282929
dc.identifier.rcubKon_2812


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