Effects of Maillard reaction and enzymatic hydrolysis on the antigenicity and antioxidant activity of soy proteins
| Autor: | Ho, Hua-Fen, 何驊芬 |
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| Rok vydání: | 2015 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 103 Modification of protein structure can changeits immunoreactivity and antioxidant properties. In this study, we use heated soy protein isolate (SPI) and xylooligosaccharide (XO) mixed solution to collect non-free-sugar dialysis products processed through membrane filtration, to discussthe impact of Maillard reactionand enzyme hydrolysis (Alcalase, Flavourzyme) on the antigenicityand antioxidant capacity. By SDS-PAGEelectrophoresis and Western blot analysis results we observed heated polymer formed SPI; samples with and without XO showed different electrophoretic patterns after heated, indicating that XO can modify the protein structure. The radical cation scavenging capacity of the product generated by Maillard reactionof SPI and XO, ferrous ion chelating abilityand reducing power improved with increasing temperature. Tested with OPA (o-phthaldialdehyde) reagent, the results of the content of primary amine pointed out that Flavourzyme hydrolysis is better than Alcalase.The results after membrane filtration also confirmed that small molecule can have great resistance to oxidation. Enzyme-linked immunosorbent assay analysis results show that the heating process, Maillard reaction, or enzyme hydrolysis will reduce antigenic properties of soy protein, primarily due to the destruction of the protein structure and the influence with antibody-antigen binding, or the formation of aggregates masking the antigenic determinant region |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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