Structure and antioxidant activity of beta-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions
Аутори
Stanić-Vučinić, DraganaProdić, Ivana
Apostolović, Danijela
Nikolić, Milan
Ćirković-Veličković, Tanja
Чланак у часопису (Рецензирана верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
beta-Lactoglobulin / Ultrasound / Maillard reaction / Food processing / Antioxidant activityИзвор:
Food Chemistry, 2013, 138, 1, 590-599Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Молекуларне особине и модификације неких респираторних и нутритивних алергена (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]
Напомена:
- This is the peer-reviewed version of the following article: Stanic-Vucinic, D.; Prodic, I.; Apostolovic, D.; Nikolic, M.; Cirkovic Velickovic, T. Structure and Antioxidant Activity of β-Lactoglobulin-Glycoconjugates Obtained by High-Intensity-Ultrasound-Induced Maillard Reaction in Aqueous Model Systems under Neutral Conditions. Food Chemistry 2013, 138 (1), 590–599. https://doi.org/10.1016/j.foodchem.2012.10.087.
Повезане информације:
- Друга верзија
http://intor.torlakinstitut.com/handle/123456789/761 - Друга верзија
https://doi.org/10.1016/j.foodchem.2012.10.087
DOI: 10.1016/j.foodchem.2012.10.087
ISSN: 0308-8146
PubMed: 23265528
WoS: 000314193800083
Scopus: 2-s2.0-84870654349
Институција/група
TorlakTY - JOUR AU - Stanić-Vučinić, Dragana AU - Prodić, Ivana AU - Apostolović, Danijela AU - Nikolić, Milan AU - Ćirković-Veličković, Tanja PY - 2013 UR - http://intor.torlakinstitut.com/handle/123456789/762 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 EP - 599 IS - 1 SP - 590 VL - 138 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", pages = "599-590", number = "1", volume = "138", 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 . .