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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning
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Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning

机译：由无针电纺丝产生的纤维中乳清蛋白分离（WPI）缀合物的形成

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摘要

Glycation of proteins via the first stage of the Maillard reaction is capable of improving their stability but not economically feasible yet. This work reports the glycation of whey protein isolate (WPI) with maltodextrin at a high yield after heating electrospun fibers made from the reactants. Glycoconjugates were characterized by Fourier transform infrared spectroscopy (FTIR) and SDS-PAGE. The binding ratio between WPI and maltodextrin was assessed via the free amino groups. The molecular weight of the conjugates and the reaction yield were studied by size exclusion chromatography. The impact of different mass ratios between WPI and maltodextrin in the fibers (5:95, 10:90, 20:80, and 25:75 w/w) was investigated. With increasing WPI content, the binding ratio of maltodextrin decreased from,similar to 2.1 to similar to 1.2. Preferably small polysaccharides (2-13 kDa) from the maltodextrin reacted. Protein specific reaction yields of up to 44.52 +/- 7.46% w/w were demonstrated in all WPI-maltodextrin fibers after heating.
机译：蛋白质的第一阶段通过美丽的反应糖蛋白能够改善它们的稳定性，但尚未经济上可行。在加热由反应物制成的电热纺丝纤维之后，在加热电纺纤维之后，该工作报告了乳清蛋白分离蛋白（WPI）的糖蛋白分离物（WPI）的糖蛋白。傅立叶缀合物的特征是傅里叶变换红外光谱（FTIR）和SDS-PAGE。通过游离氨基评估WPI和麦芽糖糊精之间的结合比。通过尺寸排阻色谱法研究了缀合物的分子量和反应产率。研究了WPI和麦芽糖糊精与纤维中的不同质量比（5:95,10:90,20:80和25:75 w / w）的影响。随着WPI含量的增加，麦芽糖糊精的结合比率从类似于2.1〜类似于1.2的染色率下降。优选来自麦芽糖蛋白的小多糖（2-13kDa）反应。在加热后，所有WPI - 麦芽糖糊精纤维中，蛋白质特异性反应产率高达44.52 +/- 7.46％W / W。

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