| Autor: |
Meng Yuan, Yu Cao, Haoyang Zheng, Kunlin Chen, Yuping Lu, Jing Wang, Liqin Zhu, Ming Chen, Zhipeng Cai, Yonggen Shen |
| Zdroj: |
Food Science & Biotechnology; Jun2024, Vol. 33 Issue 7, p1603-1614, 12p |
| Abstrakt: |
This study used glucose, fructose, maltose and dextran to explore the efects of diferent carbohydrates on the Maillard reaction of casein phosphopeptides (CPP). The color parameter results showed that heating time from 1 to 5 h led to brown color, which was consistent with the observed increased in browning intensity. Fourier transform infrared spectroscopy results verifed that four carbohydrates reacted with CPP to produce Maillard conjugates. Fluorescence spectroscopy showed that the Maillard reaction changed the tertiary structure of CPP by decreasing the intrinsic fuorescence intensity and surface hydrophobicity compared with the CPP-carbohydrate mixture. At the same time, the Maillard reaction efectively improved the emulsifying properties, reducing power and DPPH radical scavenging activity of CPP. Furthermore, this study also found that glucose and fructose improved CPP more than maltose and dextran. Therefore, monosaccharides have good potential in modifying CPP via the Maillard reaction. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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