Chen Wen-Mei, Wang Yang, Wang Xu-Mei, Shao Yan-Hong, Tu Zong-Cai, Liu Jun
College of Life Science, National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
College of Life Science, National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.
Int J Biol Macromol. 2025 Jan;287:138514. doi: 10.1016/j.ijbiomac.2024.138514. Epub 2024 Dec 6.
This study analyzes the interactions among Maillard reaction products (MRPs), digestibility and antioxidant activity in a β-lactoglobulin-glucose (βlg-Glu) model system during superheated steam treatment at 120 °C for 1 to 5 min. With an increase in treatment duration, there were significant increases in glucose loss, grafting degree, browning, and the formation of intermediate products in βlg-Glu. Characteristic MRPs, including α-dicarbonyl compounds, 5-hydroxymethylfurfural, and advanced glycation end products (AGEs), were formed through the degradation of sugars and condensation reactions between carbonyls and amines, accompanied by an increase in oxidative products. These changes impacted the molecular weight distribution and conformational structure of βlg-Glu, resulting in decreased digestibility. βLg-Glu with the highest level of glycation exhibited superior antioxidant activity after in vitro digestion, which was closely associated with the increase in AGEs and oxidation products. Therefore, the protein-sugar system treated by superheated steam with different heating time can significantly affect the formation and activity of the products, providing theoretical basis for superheated steam processing nutritious and healthy food.
