Comparative study on the effects of d-psicose and d-fructose in the Maillard reaction with beta-lactoglobulin
文献类型：期刊论文
| 作者 | Zeng, Yan; Zhang, Huan; Guan, Yuping; Zhang, Lili; Sun, Yuanxia |
| 刊名 | FOOD SCIENCE AND BIOTECHNOLOGY
 |
| 出版日期 | 2013-04-01 |
| 卷号 | 22期号:2页码:341-346 |
| 关键词 | D-psicose beta-lactoglobulin Maillard reaction physicochemical property structure |
| 英文摘要 | d-Psicose, recognized as a noncaloric sweetener, has shown a great potential in food industry. In the present study, d-psicose and d-fructose were used to modify bovine beta-lactoglobulin (beta-Lg) through Maillard reaction. The Maillard reaction process and the physicochemical and structural properties of the modified proteins were also investigated. The result showed that compared to d-fructose, d-psicose played a more effective role in the Maillard reaction, especially after the initial stage of the reaction. Moreover, the modified beta-Lg with d-psicose had more polymeric compounds, higher antioxidant activity, but lower thermal stability than that with d-fructose. These findings, especially the structural changes of the modified proteins, supplied detail information on the Maillard reaction of d-psicose, and could provide some guidance to the practical applications of this rare sugar on food industry. |
| WOS标题词 | Science & Technology ; Life Sciences & Biomedicine |
| 类目[WOS] | Food Science & Technology |
| 研究领域[WOS] | Food Science & Technology |
| 关键词[WOS] | DIETARY D-PSICOSE ; REACTION-PRODUCTS ; ANTIOXIDATIVE ACTIVITY ; FUNCTIONAL-PROPERTIES ; PROTEIN-STRUCTURE ; GLYCATION ; SUGARS ; SYSTEM ; RATS ; FOOD |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000318411900007 |
| 源URL | [http://124.16.173.210/handle/834782/1273]  |
| 专题 | 天津工业生物技术研究所_功能糖与天然活性物质研究组 孙媛霞 _期刊论文 |
| 作者单位 | Chinese Acad Sci, Tianjin Inst Ind Biotechnol, Airport Econ Area, Tianjin 300308, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zeng, Yan,Zhang, Huan,Guan, Yuping,et al. Comparative study on the effects of d-psicose and d-fructose in the Maillard reaction with beta-lactoglobulin[J]. FOOD SCIENCE AND BIOTECHNOLOGY,2013,22(2):341-346. |
| APA | Zeng, Yan,Zhang, Huan,Guan, Yuping,Zhang, Lili,&Sun, Yuanxia.(2013).Comparative study on the effects of d-psicose and d-fructose in the Maillard reaction with beta-lactoglobulin.FOOD SCIENCE AND BIOTECHNOLOGY,22(2),341-346. |
| MLA | Zeng, Yan,et al."Comparative study on the effects of d-psicose and d-fructose in the Maillard reaction with beta-lactoglobulin".FOOD SCIENCE AND BIOTECHNOLOGY 22.2(2013):341-346. |
入库方式： OAI收割
来源：天津工业生物技术研究所
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