Institute of Nutrition and food Safety, Xiamen Medical College, Xiamen 361023, China.
College of Food Science, South China Agricultural University, Guangzhou 510642, China.
Molecules. 2018 Mar 3;23(3):570. doi: 10.3390/molecules23030570.
The pulsed electric fields (PEF) treatment is a novel method for obtaining glycated proteins by way of a Maillard reaction between proteins and polysaccharides but its effect on the preparation of protein-monosaccharide conjugate has not been explored. This study aimed to prepare bovine serum albumin (BSA)-glucose and BSA-mannose conjugates using PEF in pH 10.0 at an intensity of 10 or 20 kV/cm, frequency of 1 kHz, pulse width of 20 μs and 73.5 pulses. The conjugates were evaluated for physicochemical properties. The results indicated that PEF not only promoted Maillard reaction between BSA and glucose or mannose but also alleviated the undesirable browning. PEF treatment favored the increased surface hydrophobicity and emulsifying activity in BSA but reduced surface hydrophobicity and foaming stability and improved foaming capacity in BSA-glucose and BSA-mannose conjugates. These findings provided useful considerations in the application of PEF treatment as a potential method to prepare BSA-monosaccharide conjugates by Maillard reaction.
脉冲电场（PEF）处理是一种通过蛋白质和多糖之间的美拉德反应获得糖化蛋白质的新方法，但它在制备蛋白质-单糖缀合物方面的作用尚未得到探索。本研究旨在使用 PEF 在 pH 值为 10.0 下，强度为 10 或 20 kV/cm、频率为 1 kHz、脉冲宽度为 20 μs 和 73.5 个脉冲的条件下，制备牛血清白蛋白（BSA）-葡萄糖和 BSA-甘露糖缀合物。对缀合物进行了物理化学性质评价。结果表明，PEF 不仅促进了 BSA 与葡萄糖或甘露糖之间的美拉德反应，而且减轻了不良的褐变。PEF 处理有利于增加 BSA 的表面疏水性和乳化活性，但降低了 BSA-葡萄糖和 BSA-甘露糖缀合物的表面疏水性、泡沫稳定性，并提高了泡沫形成能力。这些发现为 PEF 处理作为通过美拉德反应制备 BSA-单糖缀合物的潜在方法的应用提供了有用的考虑因素。
