Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Qc G1V 0A6, Canada; Department of Food Sciences, Université Laval, Quebec, Qc G1V 0A6, Canada.
Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Qc G1V 0A6, Canada; Department of Food Sciences, Université Laval, Quebec, Qc G1V 0A6, Canada; Food Science and Nutrition Department, National Research Center, Egypt.
Food Chem. 2017 Apr 15;221:590-598. doi: 10.1016/j.foodchem.2016.11.134. Epub 2016 Nov 25.
Electro-activation was used to add value to sweet defatted whey. This study aimed to investigate and to characterize the bioactive compounds formed under different electro-activation conditions by molecular and proteomic approaches. The effects of electric current intensity (400, 500 or 600mA) and whey concentration (7, 14 or 21% (w/v)) as a function of the electro-activation time (0, 15, 30 or 45min) were evaluated. The targeted dependent variables were the formation of Maillard reaction products (MRPs), protein hydrolysates and glycated compounds. It was shown that the MRPs derived from electro-activated whey at a concentration of 14% had the highest potential of biological activity. SDS-PAGE analyses indicated the formation of hydrolysates and glycated compounds with different molecular weight distributions. FTIR indicated the predominance of intermediate MRPs, such as the Schiff base compounds. LC-MS/MS and proteomics analysis showed the production of multi-functional bioactive peptides due to the hydrolysis of whey proteins.
电激活被用于为脱脂甜乳清增值。本研究旨在通过分子和蛋白质组学方法来研究和表征在不同电激活条件下形成的生物活性化合物。考察了电流强度（400、500 或 600mA）和乳清浓度（7%、14%或 21%（w/v））作为电激活时间（0、15、30 或 45min）的函数的影响。目标依赖变量是美拉德反应产物（MRP）、蛋白质水解物和糖化化合物的形成。结果表明，浓度为 14%的电激活乳清产生的 MRP 具有最高的生物活性潜力。SDS-PAGE 分析表明形成了具有不同分子量分布的水解物和糖化化合物。FTIR 表明中间 MRP 的优势，如希夫碱化合物。LC-MS/MS 和蛋白质组学分析表明，由于乳清蛋白的水解，产生了多种多功能生物活性肽。
