Liu Ying, Ran Chunyan, Zhang Hongyi, Cheng Yaqi, Huanbieke Minaer, Liu Yuying, Yang Jie, Mei Yuqing, Qu Yang
College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
Foods. 2025 Jun 23;14(13):2201. doi: 10.3390/foods14132201.
Consumer demand for dairy products like cheese and curds has resulted in a rise in whey production, which has caused significant waste and environmental issues. For this reason, improving the functional characteristics of whey proteins and their usage value are essential. In this study, camel whey protein-galactose conjugates (CWP-Gal) and camel whey protein-glucose conjugates (CWP-Glu) were prepared through the Maillard reaction, and their structural and functional properties were characterized. Improvements in solubility of 14.90% and 8.17%, emulsification activity of 15.53% and 13.64%, and foaming capacity of 113.95% and 106.03% were demonstrated by CWP-Gal and CWP-Glu in comparison to camel whey protein (CWP). Circular dichroism analysis revealed secondary structure alterations in CWP-Gal and CWP-Glu compared to CWP. SDS-PAGE, FT-IR, and intrinsic fluorescence spectroscopy all verified that sugar molecules and proteins were covalently conjugated. SEM analysis revealed that the conjugates had a more sparsely packed microstructure. The results demonstrate that CWP-Gal exhibits enhanced structural stability and superior functional properties, providing a scientific basis for its potential utilization in the food industry.
消费者对奶酪和凝乳等乳制品的需求导致了乳清产量的增加，这引发了大量的浪费和环境问题。因此，改善乳清蛋白的功能特性及其使用价值至关重要。在本研究中，通过美拉德反应制备了骆驼乳清蛋白 - 半乳糖共轭物（CWP - Gal）和骆驼乳清蛋白 - 葡萄糖共轭物（CWP - Glu），并对其结构和功能特性进行了表征。与骆驼乳清蛋白（CWP）相比，CWP - Gal和CWP - Glu的溶解度分别提高了14.90%和8.17%，乳化活性分别提高了15.53%和13.64%，起泡能力分别提高了113.95%和106.03%。圆二色性分析显示，与CWP相比，CWP - Gal和CWP - Glu的二级结构发生了改变。SDS - PAGE、FT - IR和内源荧光光谱均证实糖分子与蛋白质发生了共价共轭。扫描电子显微镜分析表明，共轭物的微观结构排列更为稀疏。结果表明，CWP - Gal具有增强的结构稳定性和优异的功能特性，为其在食品工业中的潜在应用提供了科学依据。
