Influence of Glycation on Biological Activity and Functional Properties of Egg White Protein-maltooligosaccharide Conjugation
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Abstract:
In this study, egg-white protein and maltooligosaccharides were used for non-enzymatic glycation. The extent of glycation was evaluated in terms of degree of browning and grafting. The results showed that the glycation products obtained after heating for 2 h by moist-heat method showed the highest grafting degree and the lowest browning degree. Reaction products were generated mainly at the end of the initial or intermediate stages. The non-enzymatic glycation reaction not only improved the metal reducing power and DPPH-scavenging capacity of egg-white protein but also enhanced its Fe2+-chelating ability. The analysis of functional characteristics indicated that non-enzymatic glycation enhanced the solubility and thermostability of egg white protein, but did not affect its emulsifying activity and emulsion stability. Meanwhile, in vitro digestion experiments showed that non-enzymatic glycation reduced the digestibility of egg-white protein, which might be due to degradation by intestinal microorganisms in the large intestine. The above results indicate that non-enzymatic glycation reaction provides an effective approach to significantly enhance functional and bioactive properties of proteins.
