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dc.contributor.authorJiang, Zhanmei*
dc.contributor.authorBrodkorb, Andre*
dc.date.accessioned2014-01-21T16:29:00Z
dc.date.available2014-01-21T16:29:00Z
dc.date.issued11/02/2012
dc.identifier.citationZhanmei Jiang, André Brodkorb. Structure and antioxidant activity of Maillard reaction products from α-lactalbumin and β-lactoglobulin with ribose in an aqueous model system. Food Chemistry, 2012, 133(3), 960-968. DOI: 10.1016/j.foodchem.2012.02.016en_GB
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/11019/514
dc.descriptionpeer-revieweden_GB
dc.description.abstractMaillard reaction products (MRPs) were prepared from aqueous model mixtures containing 3% (w/w) ribose and 3% (w/w) of the dairy proteins α-lactalbumin (α-LA) or β-lactoglobulin (β-LG), heated at 95 °C, for up to 5 h. The pH of MRPs decreased significantly during heat treatment of α-LA-Ribose and β-LG-Ribose mixtures from 8.4 to 5.3. The amino group content in MRPs, derived from the α-LA-Ribose and β-LG-Ribose model system, was decreased noticeably during the first hour and did not change thereafter. The loss of free ribose in MRPs was higher for β-LG-Ribose than for α-LA-Ribose. During the Maillard reaction, the concentration of native and non-native α-LA, or β-LG, decreased and the formation of aggregates was observed. Fluorescence intensity of the β-LG-Ribose MRPs reached maximum within 1 h, compared to 2 h for α-LA-Ribose MRPs. Meanwhile, modification of the UV/vis absorption spectra for α-LA and β-LG was mainly due to a condensation reaction with ribose. Dynamic light scattering showed a significant increase in the particle size of the MRPs. Size exclusion chromatography of MRPs revealed the production of both high and low molecular weight material. Electrophoresis of MRPs indicated polymerization of α-LA and β-LG monomers via inter-molecular disulfide bridge, but also via other covelant bonds. MRPs from α-LA-Ribose and β-LG-Ribose exhibited increased antioxidant activities, therefore theses MRPs may be used as natural antioxidants in food products.en_GB
dc.description.sponsorshipInnovative Research Team of Higher Education of Heilongjiang Province
dc.description.sponsorshipProgram for New Century Excellent Talents in Heilongjiang Province Universityen_GB
dc.language.isoenen_GB
dc.publisherElsevieren_GB
dc.relation.ispartofseriesFood Chemistry;vol 133
dc.subjectMaillard reactionen_GB
dc.subjectα-Lactalbuminen_GB
dc.subjectβ-Lactoglobulinen_GB
dc.subjectRiboseen_GB
dc.subjectAntioxidant activityen_GB
dc.titleStructure and antioxidant activity of Maillard reaction products from α-lactalbumin and β-lactoglobulin with ribose in an aqueous model systemen_GB
dc.typeArticleen_GB
dc.identifier.rmisMDDT-0103-5947
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodchem.2012.02.016
dc.contributor.sponsorInnovative Research Team of Higher Education of Heilongjiang Province
dc.contributor.sponsorProgram for New Century Excellent Talents in Heilongjiang Province University
refterms.dateFOA2018-01-12T07:56:09Z


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