Chemical properties and antioxidative activity of glycated α-lactalbumin with a rare sugar, d-allose, by Maillard reaction

Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream

“…The MRPs of WPI conjugated to rare sugars show enhanced binding of free radicals. These data agree with those of Sun et al (2006b) who found that the antioxidant activity of α-lactalbumin glycated with All was higher than that glycated with Glc or Fru. The configuration of the sugar is expected to have a greater effect on antioxidant activity than the number of sugar molecules attached to glycated proteins.…”

“…Thus among ice cream extracts containing 17.5 mg/ml of added WPI, those extracted from WPI glycated with the rare sugars All and Psi had the highest antioxidant activity of all of the glycated WPI samples. MRPs have been found to have a higher radical scavenging activity compared to the native protein (Chevalier et al, 2001) and MRPs of protein conjugated to All were shown to have the highest antioxidant activity of all MRPs conjugated with D-aldohexoses (Sun et al, 2006a;Sun et al, 2006b). …”

“…There has been much research concerning the properties of proteins glycated with rare sugars. Some examples are ovalbumin glycated with rare ketohexose and rare aldohexose that was found to improve gel properties and have strong antioxidant activity (Sun et al, 2004a;Sun et al, 2004b;Sun et al, 2006a) and α-lactabumin glycated with allose also showed high antioxidant activity (Sun et al, 2006b). Thus proteins glycated with rare sugars may have a useful application to improve the functional properties and antioxidant activity of food products.…”

Bovine Serum Albumin-Sugar Conjugates through the Maillard Reaction: Effects on Interfacial Behavior and Emulsifying Ability

“…To improve functional properties of proteins including their emulsifying ability, chemical modifications have often been made. Over the past few years, there has been growing interest in the modification of proteins with sugars through the Maillard reaction [4][5][6][7][8][9][10][11][12][13][14] ; a complex network of non-enzymatic reactions between reducing sugars and protein amino groups (see ). At an early stage of the Maillard reaction, amino groups in proteins react with carbonyl groups of sugars to give 1-amino-1-deoxy-ketose, known as the Amadori compound 15) .…”

“…The set of reactions that occurs thereafter results in the formation of both large protein aggregates and low molecular weight products that are believed to confer flavor, aroma, color, texture, and antioxidant characteristics to various foods. The reactivity of reducing sugars in the Maillard reaction was reported to decrease in the following order: aldopentoses > aldohexoses > aldoketoses > disaccharides 8,9,16) , but little information is available on comparisons among the sugar isomers 10) . It has been reported that products of the Maillard reaction exhibit improved emulsifying and foaming ability in some cases.…”