Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China.
Inner Mongolia Mengniu Dairy Group Co. Ltd., Hohhot 011517, PR China.
Food Chem. 2018 Aug 15;257:279-288. doi: 10.1016/j.foodchem.2018.02.155. Epub 2018 Mar 1.
Glycosylated whey peptides (WPP-Gal A and WPP-Gal B) were formed from two pathways. WPP-Gal A showed higher browning intensity and fluorescence intensity than WPP-Gal B. Loss of amino groups and reducing sugar was heavier for WPP-Gal A than WPP-Gal B. Size exclusion chromatography revealed that WPP-Gal A and B had similar curves, but the molecular weight distribution of WPP-Gal B was more extensive than that of WPP-Gal A. Particle size was larger for WPP-Gal B than WPP-Gal A. Furthermore, WPP-Gal A showed greater antioxidant activity than WPP-Gal B. FT-IR analysis indicated that vibrations of several chemical bonds in amide I, II and III bands of WPP-Gal A were more obvious than those of WPP-Gal B. WPP-Gal A showed greater Caco-2 cell proliferation than WPP-Gal B. Therefore, WPP-Gal A showed more significant structural and characteristic changes, higher antioxidant activity and better proliferative activity than WPP-Gal B.
糖基化乳清肽（WPP-Gal A 和 WPP-Gal B）由两条途径形成。WPP-Gal A 比 WPP-Gal B 具有更高的褐变强度和荧光强度。WPP-Gal A 的氨基损失和还原糖损失比 WPP-Gal B 更严重。排阻色谱表明，WPP-Gal A 和 WPP-Gal B 具有相似的曲线，但 WPP-Gal B 的分子量分布比 WPP-Gal A 更广泛。WPP-Gal B 的粒径大于 WPP-Gal A。此外，WPP-Gal A 比 WPP-Gal B 具有更强的抗氧化活性。傅里叶变换红外光谱（FT-IR）分析表明，WPP-Gal A 酰胺 I、II 和 III 带中几个化学键的振动比 WPP-Gal B 更明显。WPP-Gal A 比 WPP-Gal B 对 Caco-2 细胞的增殖作用更强。因此，WPP-Gal A 比 WPP-Gal B 具有更显著的结构和特征变化、更高的抗氧化活性和更好的增殖活性。
