University of Belgrade - Faculty of Chemistry, Innovation Center, Studentski trg 16, 11 000 Belgrade, Serbia.
University of Belgrade - Faculty of Chemistry, Centre of Excellence in Molecular Food Sciences, Department of Biochemistry, Studentski trg 16, 11 000 Belgrade, Serbia.
Food Chem. 2015 Jun 15;177:248-57. doi: 10.1016/j.foodchem.2015.01.042. Epub 2015 Jan 13.
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.
高强度超声（HIUS）可以促进美拉德反应（MR）。大分子拥挤条件会加速反应并稳定蛋白质结构。本研究旨在探讨超声与大分子拥挤相结合是否可以提高 MR 的效率。拥挤剂（聚乙二醇）的存在显著增加了阿拉伯糖诱导的乳清蛋白（WP）糖化。糖化效率的提高仅导致 WP 结构的轻微变化。大分子拥挤通过增强 MR 来加剧 WP 的氧化修饰以及类淀粉样结构的形成。与超声非糖化蛋白相比，糖化 WP 在不同 pH 值下的溶解度、热稳定性和抗氧化能力均得到提高，特别是在存在拥挤剂的情况下。在拥挤条件下应用 HIUS 可以成为增强一般反应的新方法，实现短处理时间和温和条件，同时保持蛋白质结构并最小化蛋白质聚集。
