Abstract: Ribose-induced glycosylation was employed to modify pork myofibrillar protein (MP). The impacts of glycosylation on the functional property and antioxidant activity of the modified products were investigated. MP and ribose (10 mg/mL) were heated at 85 ℃ for 0, 1, 3, 6 and 24 h, respectively in order to study the impacts of reaction time on glycosylation degree, emulsifying activity, solubility, emulsifying stability and antioxidant activity (scavenging activities of DPPH, hydroxyl and superoxide anion radicals) of MP. The results showed that MP glycosylation products were constantly formed with the extension of reaction time. SDS-PAGE analysis indicated that the molecular weight of MP glycosylation products significantly increased, however, the long-time glycosylation might cause the partial degradation of MP subunits. Moreover, the solubility, emulsifying activity and stability of MP were improved by the short-time treatment, but the emulsifying property decreased due to the long-time reaction. In addition, glycosylation significantly increased the antioxidant activity of MP, and the antioxidant activity increased with the extension of reaction time. Therefore, a certain degree of ribose-induced glycosylation can improve the functional property and antioxidant activity of MP.
[1] XU Y J, DONG M, TANG C B, et al.Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties[J].LWT, 2020, 117: 108664. [2] 刘旺, 冯美琴, 孙健, 等.超高压条件下亚麻籽胶对猪肉肌原纤维蛋白凝胶特性的影响[J].食品科学, 2019, 40(7):101-107. LIU W, FENG M Q, SUN J, et al.Influence of ultra high pressure treatment on the effect of flaxseed gum on the properties of pork myofibrillar protein gel [J].Food Science, 2019, 40(7):101-107. [3] LIU J H, RU Q M, DING Y T.Glycation a promising method for food protein modification:Physicochemical properties and structure, a review [J].Food Research International, 2012, 49(1):170-183. [4] 杨宇鸿, 董士远, 靳卫亚, 等.草鱼肌原纤维蛋白-葡萄糖糖基化产物的理化特性及乳化特性研究[J].食品工业科技, 2018, 39(18):77-82;142. YANG Y H, DONG S Y, JIN W Y, et al.Chemical characterization and emulsifying properties of grass carp myofibrillar protein glycated with glucose[J].Science and Technology of Food Industry, 2018, 39(18):77-82;142. [5] 宋春丽, 赵新淮.食品蛋白质的糖基化反应:美拉德反应或转谷氨酰胺酶途径[J].食品科学, 2013, 34(9):369-374. SONG C L, ZHAO X H.A review on the glycosylation of food proteins by Maillard reaction or transglutaminase-catalyzed reaction[J].Food Science, 2013, 34(9):369-374. [6] LIU S L, ZHAO P C, ZHANG J T, et al.A comparative study of physicochemical and functional properties of silver carp myofibrillar protein glycated with glucose and maltodextrin[J].RSC Advances, 2017, 7(2):1 008-1 015. [7] NISHIMURA K, SAEKI H.Preparation of chicken myofibrillar protein-maltose conjugate having multi-food functions using random-centroid optimization[J].Food Science and Technology Research, 2016, 22(6):801-810. [8] WANG C Y, LI J H, LI X, et al.Emulsifying properties of glycation or glycation-heat modified egg white protein[J].Food Research International, 2019, 119:227-235. [9] LIU J H, LUO Y H, GU S Q, et al.Physicochemical, conformational and functional properties of silver carp myosin glycated with konjac oligo-glucomannan:Implications for structure-function relationships[J].Food Hydrocolloids, 2017, 72:136-144. [10] LIU P, LI Y L, GAO L, et al.Effect of different carbohydrates on the functional properties of black rice glutelin (BRG) modified by the Maillard reaction [J].Journal of Cereal Science, 2020, 93:102979. [11] LI R, CUI Q, WANG G R, et al.Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates [J].Food Hydrocolloids, 2019, 95:349-357. [12] BIAN G L, XUE S W, XU Y J, et al.Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine [J].International Journal of Food Science & Technology, 2018, 53(8):2 006-2 014. [13] NISHIMURA K, SAEKI H.Random-centroid optimization reveals the strongest superoxide anion radical scavenging activity of maltose- and ribose-conjugated chicken myofibrillar protein [J].Food Science and Technology Research, 2018, 24(3):551-557. [14] ISONO M, SAEKI H, NISHIMURA K.Properties of glycated chicken myofibrillar proteins with enhanced antioxidant abilities [J].Journal of Home Economics of Japan, 2012, 63(8):461-467. [15] PARK D, XIONG Y L, ALDERTON A L.Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein [J].Food Chemistry, 2007, 101(3):1 239-1 246. [16] SAEKI H, INOUE K.Improved solubility of carp myofibrillar proteins in low ionic strength medium by glycosylation [J].Journal of Agricultural and Food Chemistry, 1997, 45(9):3 419-3 422. [17] VILLAVERDE A, ESTÉVEZ M.Carbonylation of myofibrillar proteins through the Maillard pathway:Effect of reducing sugars and reaction temperature [J].Journal of Agricultural and Food Chemistry, 2013, 61(12):3 140-3 147. [18] AGYARE K K, ADDO K, XIONG Y L.Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt [J].Food Hydrocolloids, 2009, 23(1):72-81. [19] FU Y, ZHAO X H.Utilization of chum salmon (Oncorhynchus keta) skin gelatin hydrolysates to attenuate hydrogen peroxide-induced oxidative injury in rat hepatocyte BRL cell model [J].Journal of Aquatic Food Product Technology, 2015, 24(7):648-660. [20] HRYNETS Y, NDAGIJIMANA M, BETTI M.Non-enzymatic glycation of natural actomyosin (NAM) with glucosamine in a liquid system at moderate temperatures [J].Food Chemistry, 2013, 139(1-4):1 062-1 072. [21] LIU Q, LI J, KONG B H, et al.Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars [J].International Journal of Dairy Technology, 2014, 67(2):220-228. [22] LAN X H, LIU P, XIA S Q, et al.Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose-soybean peptide system:Further insights into thermal degradation and cross-linking [J].Food Chemistry, 2010, 120(4):967-972. [23] 邹良亮, 康怀彬, 张慧芸, 等.高温处理对牛肉蛋白质组分及其降解的影响[J].食品与机械, 2017, 33(11):18-22;27. ZOU L L, KANG H B, ZHANG H Y, et al.Effects of high temperature treatment on protein components and their degradation in beef [J].Food & Machinery, 2017, 33(11):18-22;27. [24] KCHAOU H, BENBETTAIEB N, JRIDI M, et al.Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films [J].Food Hydrocolloids, 2019, 97:105196. [25] LI R Q, HETTIARACHCHY N, RAYAPROLU S, et al.Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum [J].Journal of Food Science and Technology, 2015, 52(9):6 067-6 072. [26] FU Y, ZHANG Y H, SOLADOYE O P, et al.Maillard reaction products derived from food protein-derived peptides:Insights into flavor and bioactivity [J].Critical Reviews in Food Science and Nutrition, 2020, 60(20):3 429-3 442. [27] ZHANG Q, WU C E, FAN G J, et al.Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate [J].Food Science and Technology, 2017, 38(1):126-133. [28] NISHIMURA K, MURAKOSHI M, KATAYAMA S, et al.Antioxidative ability of chicken myofibrillar protein developed by glycosylation and changes in the solubility and thermal stability[J].Bioscience, Biotechnology, and Biochemistry, 2011, 75(2):247-254. [29] VAN LANCKER F, ADAMS A, DE KIMPE N.Chemical modifications of peptides and their impact on food properties [J].Chemical Reviews, 2011, 111(12):7 876-7 903.
2021, Vol. 47 
