Singh Pallavi, Roy Anirban, Kundu Aditi, Mondal Firoz, Sarkar Mehulee, Saha Supradip
Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, India.
Division of Plant Pathology, ICAR-Indian Agricultural Research Institute, New Delhi, India.
Front Nutr. 2025 May 9;12:1531089. doi: 10.3389/fnut.2025.1531089. eCollection 2025.
The current study investigated the effect of ultrasonication treatment on the conjugation of whey protein concentrate (WPC) with fructooligosaccharides (FOS) via the Maillard reaction (MR). The degree of glycation (DG) was evaluated by assessing the loss of amino groups using the o-phthaldialdehyde (OPA) method, and Maillard-type conjugation was confirmed through Fourier-transform infrared spectroscopy (FTIR) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Ultrasonication significantly accelerated the glycation reaction, achieving a glycation degree of 49.6% in just 60 min, compared to 12.4% over 16 h with conventional heating. This method produced Maillard-type conjugates with reduced browning intensity and improved, controlled protein solubility at acidic pH with higher oligosaccharide ratios, offering valuable potential for protein delivery applications. Furthermore, response surface methodology (RSM) was used for optimizing the Maillard reaction (MR) conditions for WPC and FOS.
本研究考察了超声处理对乳清浓缩蛋白（WPC）与低聚果糖（FOS）通过美拉德反应（MR）进行共轭反应的影响。通过邻苯二甲醛（OPA）法评估氨基损失来评价糖基化程度（DG），并通过傅里叶变换红外光谱（FTIR）和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）确认美拉德型共轭反应。超声处理显著加速了糖基化反应，在仅60分钟内糖化程度就达到了49.6%，而传统加热16小时的糖化程度为12.4%。该方法制备的美拉德型共轭物具有较低的褐变强度，并且在酸性pH值下、较高低聚糖比例时蛋白质溶解度得到改善和控制，为蛋白质递送应用提供了有价值的潜力。此外，采用响应面法（RSM）优化WPC和FOS的美拉德反应（MR）条件。
