Structure and antioxidant activity of beta-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions
Samo za registrovane korisnike
2013
Autori
Stanić-Vučinić, DraganaProdić, Ivana
Apostolović, Danijela
Nikolić, Milan
Ćirković-Veličković, Tanja
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Sonication is a new processing technology in the dairy industry. The aim of this study was to test glycation of beta-lactoglobulin (BLG) in Maillard reaction (MR) induced by high-intensity ultrasound in aqueous solution under neutral conditions at 10-15 degrees C, which is not favourable for the MR. BLG was sonicated in the presence of glucose, galactose, lactose, fructose, ribose and arabinose. Formation of Maillard reaction products (MRPs) was monitored by mass spectrometry, spectrophotometry and fluorimetry. Ultrasound treatment resulted in formation of MRPs with all tested carbohydrates. Ribose induced the highest degree of modification resulting in 76% of BLG modified and an average of three anhydroribose units attached. Circular dichroism spectra analyses indicated only minor alterations in secondary and tertiary structures. MRP obtained by ultrasound exhibited 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and possessed increased iron-chelating activity and reducing po...wer. High-intensity ultrasound efficiently promotes BLG-glycoconjugates formation by MR in aqueous solutions under non-denaturing conditions.
Ključne reči:
beta-Lactoglobulin / Ultrasound / Maillard reaction / Food processing / Antioxidant activityIzvor:
Food Chemistry, 2013, 138, 1, 590-599Izdavač:
- Elsevier Sci Ltd, Oxford
Finansiranje / projekti:
- Molekularne osobine i modifikacije nekih respiratornih i nutritivnih alergena (RS-MESTD-Basic Research (BR or ON)-172024)
- Reinforcement of the Faculty of Chemistry, University of Belgrade, towards becoming a Center of Excellence in the region of WB for Molecular Biotechnology and Food research (EU-FP7-256716)
- COST Action [FA 1005]
Napomena:
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/3525
- Peer-reviewed manuscript: https://cherry.chem.bg.ac.rs/handle/123456789/5075
Povezane informacije:
DOI: 10.1016/j.foodchem.2012.10.087
ISSN: 0308-8146
PubMed: 23265528
WoS: 000314193800083
Scopus: 2-s2.0-84870654349
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Stanić-Vučinić, Dragana AU - Prodić, Ivana AU - Apostolović, Danijela AU - Nikolić, Milan AU - Ćirković-Veličković, Tanja PY - 2013 UR - https://cherry.chem.bg.ac.rs/handle/123456789/1583 AB - Sonication is a new processing technology in the dairy industry. The aim of this study was to test glycation of beta-lactoglobulin (BLG) in Maillard reaction (MR) induced by high-intensity ultrasound in aqueous solution under neutral conditions at 10-15 degrees C, which is not favourable for the MR. BLG was sonicated in the presence of glucose, galactose, lactose, fructose, ribose and arabinose. Formation of Maillard reaction products (MRPs) was monitored by mass spectrometry, spectrophotometry and fluorimetry. Ultrasound treatment resulted in formation of MRPs with all tested carbohydrates. Ribose induced the highest degree of modification resulting in 76% of BLG modified and an average of three anhydroribose units attached. Circular dichroism spectra analyses indicated only minor alterations in secondary and tertiary structures. MRP obtained by ultrasound exhibited 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and possessed increased iron-chelating activity and reducing power. High-intensity ultrasound efficiently promotes BLG-glycoconjugates formation by MR in aqueous solutions under non-denaturing conditions. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Structure and antioxidant activity of beta-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions VL - 138 IS - 1 SP - 590 EP - 599 DO - 10.1016/j.foodchem.2012.10.087 ER -
@article{ author = "Stanić-Vučinić, Dragana and Prodić, Ivana and Apostolović, Danijela and Nikolić, Milan and Ćirković-Veličković, Tanja", year = "2013", abstract = "Sonication is a new processing technology in the dairy industry. The aim of this study was to test glycation of beta-lactoglobulin (BLG) in Maillard reaction (MR) induced by high-intensity ultrasound in aqueous solution under neutral conditions at 10-15 degrees C, which is not favourable for the MR. BLG was sonicated in the presence of glucose, galactose, lactose, fructose, ribose and arabinose. Formation of Maillard reaction products (MRPs) was monitored by mass spectrometry, spectrophotometry and fluorimetry. Ultrasound treatment resulted in formation of MRPs with all tested carbohydrates. Ribose induced the highest degree of modification resulting in 76% of BLG modified and an average of three anhydroribose units attached. Circular dichroism spectra analyses indicated only minor alterations in secondary and tertiary structures. MRP obtained by ultrasound exhibited 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and possessed increased iron-chelating activity and reducing power. High-intensity ultrasound efficiently promotes BLG-glycoconjugates formation by MR in aqueous solutions under non-denaturing conditions.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Structure and antioxidant activity of beta-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions", volume = "138", number = "1", pages = "590-599", doi = "10.1016/j.foodchem.2012.10.087" }
Stanić-Vučinić, D., Prodić, I., Apostolović, D., Nikolić, M.,& Ćirković-Veličković, T.. (2013). Structure and antioxidant activity of beta-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions. in Food Chemistry Elsevier Sci Ltd, Oxford., 138(1), 590-599. https://doi.org/10.1016/j.foodchem.2012.10.087
Stanić-Vučinić D, Prodić I, Apostolović D, Nikolić M, Ćirković-Veličković T. Structure and antioxidant activity of beta-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions. in Food Chemistry. 2013;138(1):590-599. doi:10.1016/j.foodchem.2012.10.087 .
Stanić-Vučinić, Dragana, Prodić, Ivana, Apostolović, Danijela, Nikolić, Milan, Ćirković-Veličković, Tanja, "Structure and antioxidant activity of beta-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions" in Food Chemistry, 138, no. 1 (2013):590-599, https://doi.org/10.1016/j.foodchem.2012.10.087 . .