首页|Comparisons of characteristics, kinetics and biological activities of glycosylated alpha-lactalbumin produced by microwave and conventional heating
Comparisons of characteristics, kinetics and biological activities of glycosylated alpha-lactalbumin produced by microwave and conventional heating
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NSTL
Elsevier
The characteristics, kinetic mechanisms and biological activities of glycosylated alpha-lactalbumin prepared under microwave heating (MH) and conventional heating (CH) at 85 degrees C for 1-3 h were compared and investigated. Glycosylated alpha-lactalbumin prepared by microwave heating showed a higher degree of browning and more free amino groups as compared to preparation by conventional heating. Studies of the reaction kinetics demonstrated that microwave heating induced a higher rate constant at 75 degrees C, 85 degrees C and 95 degrees C. Similarly, the activation energy of the microwave-mediated process was 8.27 kJ/mol lower than under conventional heating, indicating that microwave heating accelerated the glycosylation of alpha-lactalbumin. The glycosylated alpha-lactalbumin produced in the microwave showed greater surface hydrophobicity after 3 h than the conventionally heated product. Glycosylated alpha-lactalbumin produced via microwave heating also showed higher total antioxidant capacity and alpha-glucosidase inhibitory activity. Therefore, microwave heating effectively promotes alpha-lactalbumin glycosylation and enhances the functional properties and biological activities of glycosylated alpha-lactalbumin.
NSTL
Elsevier
