Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction
Članak u časopisu (Recenzirana verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
High 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.
Ključne reči:
Whey proteins / Ultrasound / Maillard reaction / Macromolecular crowding / Protein oxidationIzvor:
Food Chemistry, 2015, 177, 248-257Izdavač:
- 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:
- This is the peer-reviewed version of the following article: Peruško, M.; Al-Hanish, A.; Ćirković-Veličković, T.; Stanić-Vučinić, D. Macromolecular Crowding Conditions Enhance Glycation and Oxidation of Whey Proteins in Ultrasound-Induced Maillard Reaction. Food Chemistry 2015, 177, 248–257. https://doi.org/10.1016/j.foodchem.2015.01.042.
- Published version: https://cherry.chem.bg.ac.rs/handle/123456789/1666
Povezane informacije:
- Verzija dokumenta
https://cherry.chem.bg.ac.rs/handle/123456789/1666 - Verzija dokumenta
https://doi.org/10.1016/j.foodchem.2015.01.042
DOI: 10.1016/j.foodchem.2015.01.042
ISSN: 0308-8146
PubMed: 25660883
WoS: 000350093400034
Scopus: 2-s2.0-84921282929
Kolekcije
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Peruško, Marija AU - Al-Hanish, Ayah AU - Ćirković-Veličković, Tanja AU - Stanić-Vučinić, Dragana PY - 2015 UR - http://cherry.chem.bg.ac.rs/handle/123456789/5262 AB - High 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. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction VL - 177 SP - 248 EP - 257 DO - 10.1016/j.foodchem.2015.01.042 ER -
@article{ author = "Peruško, Marija and Al-Hanish, Ayah and Ćirković-Veličković, Tanja and Stanić-Vučinić, Dragana", year = "2015", abstract = "High 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.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction", volume = "177", pages = "248-257", doi = "10.1016/j.foodchem.2015.01.042" }
Peruško, M., Al-Hanish, A., Ćirković-Veličković, T.,& Stanić-Vučinić, D.. (2015). Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction. in Food Chemistry Elsevier Sci Ltd, Oxford., 177, 248-257. https://doi.org/10.1016/j.foodchem.2015.01.042
Peruško M, Al-Hanish A, Ćirković-Veličković T, Stanić-Vučinić D. Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction. in Food Chemistry. 2015;177:248-257. doi:10.1016/j.foodchem.2015.01.042 .
Peruško, Marija, Al-Hanish, Ayah, Ćirković-Veličković, Tanja, Stanić-Vučinić, Dragana, "Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction" in Food Chemistry, 177 (2015):248-257, https://doi.org/10.1016/j.foodchem.2015.01.042 . .