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.
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