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通过 Maillard 诱导的与寡糖化合物的结合来改变驼牛奶素的功能性质

Priti Mudgil¹, Raouf Aslam¹, Shaikha Alkaabi¹

¹Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, 15551, Al Ain, United Arab Emirates.

International journal of biological macromolecules

|October 16, 2025

概括

驼牛奶素 (CA) 的功能性质通过梅拉德反应与寡糖类 (FOS,IMO,XOS) 结合而增强,改善了抗氧化和益生菌潜力,同时增加了溶解性和发泡能力.

科学领域:

食品科学与技术食品科学与技术
生物化学生化学
营养科学营养科学

背景情况:

驼奶酪蛋白 (CA) 具有营养价值,但由于热量和pH敏感性,其工业功能较差.
改善CA的功能性和生物活性性质对于其在食品工业中的更广泛应用至关重要.

研究的目的:

使用梅拉德反应制造素-寡糖合物.
调查果-寡糖 (FOS),异-寡糖 (IMO) 和氧-寡糖 (XOS) 对CA的功能和生物活性特性的影响.

主要方法:

在驼牛奶素和FOS,IMO或XOS之间发生干燥加热的梅拉德反应.
使用SDS-PAGE,富里埃变换红外光谱 (FTIR),棕色化指数和糖化水平的确定进行分析.
评估抗氧化活性,溶解性,发泡能力,表面疏水性,热稳定性和益生菌性质.

主要成果:

素与寡糖的成功结合证实了SDS-PAGE,FTIR和增加的糖化水平.
在所有结合物中观察到抗氧化特性,溶解性和发泡能力的显著改善.
与CA-IMO相比,CA-XOS和CA-FOS结合物表现出优越的功能性质;CA-XOS对乳杆菌reuteri生长表现出最高的益生菌作用.

结论:

通过梅拉德反应的寡糖合有效地增强了驼奶酪蛋白的功能和生物活性特性.
素-寡糖合物提供了更好的抗氧化剂和益生菌潜力,扩大了它们在食品中的适用性.
像XOS和FOS这样的特定寡糖类在增强素功能方面产生了卓越的结果.

关键词:

驼牛奶是什么驼牛奶是什么氨酸 (casein) 是一种氨酸.功能性的功能性.梅拉德反应是梅拉德反应.橄糖橄糖橄糖

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