Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose. (30th May 2022)

• Record Type: Journal Article
• Authors: Luo, Yingting; Tu, Yaqi; Ren, Fazheng; Zhang, Hao
• Is Part Of: Food chemistry. Volume 377(2022)
• Publication Date: 2022-05-30
• Subjects: Polydextrose -- β-Lactoglobulin -- Maillard reaction -- Functional properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131749
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: First report on polydextrose (PDX) and β-lactoglobulin (β-LG) Maillard product. Conjugation with PDX caused formation of various products and aggregation of β-LG. Higher H0 was related to formational changes and functional properties of β-LG. Reacting with PDX impacted the antigenicity of β-LG. β-LG-PDX Maillard reaction products exhibited remarkable antioxidant activity. Abstract: The Maillard reaction products (MRPs) between polydextrose (PDX), a popular polysaccharide in formula powder, and β-lactoglobulin (β-LG), a major whey protein, were studied in aggregation degree, structure, hydrophobic, antigenic and antioxidant activity changes of β-LG. Incubation of PDX and β-LG (60 ℃, 79% relative humidity) for up to 72 h yielded MRPs with increases in furosine, UV absorbance, fluorescence intensity and loss of free amino groups. High molecular weight β-LG-PDX MRPs were observed by SDS-PAGE. Circular dichroism spectroscopy revealed negligible change in β-LG secondary structure. Changes in the tertiary structure of β-LG were detected by tryptophan fluorescence spectroscopy consistent with an increase in surface hydrophobicity of heated β-LG-PDX. Antigenicity reduction of β-LG in β-LG-PDX reached its peak when heated for 24 h. After heating for 72 h, DPPH radical-scavenging activity of β-LG-PDX increased by 7.4-fold, and the ferric reducing antioxidant power reached 61.1 µmol ascorbic acid/g protein.