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Xu X, Xiao S, Wang L, Niu D, Gao W, Zeng XA, Woo M, Han Z, Wang R. Pulsed electric field enhances glucose glycation and emulsifying properties of bovine serum albumin: Focus on polarization and ionization effects at a high reaction temperature. Int J Biol Macromol 2024; 257:128509. [PMID: 38052285 DOI: 10.1016/j.ijbiomac.2023.128509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 11/26/2023] [Accepted: 11/28/2023] [Indexed: 12/07/2023]
Abstract
Previous studies demonstrated that the non-thermal effects of pulsed electric fields can promote protein glycation below 40 °C, but it does not always enhance the emulsifying properties of proteins, such as in the bovine serum albumin/glucose model. Therefore, the aim of this study was to investigate the impact of non-thermal effects on the glucose glycation and emulsification properties of bovine serum albumin at 90 °C. The results of circular dichroism, surface hydrophobicity, and molecular dynamics simulations showed that the polarization effect increased the degree of glycation of bovine serum albumin-glucose conjugates from 12.82 % to 21.10 % by unfolding protein molecule, while the emulsifying stability index was increased from 79.17 to 100.73 compared with the control. Furthermore, the results of principal component analysis and Pearson correlation analysis indicated that the ionization effect and the free radicals generated by pulsed electric fields significantly (p < 0.05) inhibited browning and reduced free sulfhydryl content. This study demonstrated that pulsed electric fields combined with heating can prepare glycated proteins with good emulsifying properties in a short period of time and at temperatures lower than conventional heating while reducing energy consumption. This processing strategy has potential applications in improving the emulsifying performance of highly stable proteins.
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Affiliation(s)
- Xindong Xu
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Siyao Xiao
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Langhong Wang
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Debao Niu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Wenhong Gao
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xin-An Zeng
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China; Research Institute of Yangjiang, South China University of Technology, Yangjiang 529500, China
| | - Mengwai Woo
- Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
| | - Zhong Han
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China.
| | - Ruoyong Wang
- Air Force Medical Center of People's Liberation Army, Beijing 100142, China.
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2
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Cold gelation of whey protein isolate with sugars in an ultrasound environment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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3
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Foaming properties of the complex of chitooligosaccharides and bovine serum albumin and its application in angel cake. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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4
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Dev MJ, Pandit AB, Singhal RS. Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102724] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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5
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Higa FA, Nickerson MT. Plant Protein-Carbohydrate Conjugates: A Review of Their Production, Functionality and Nutritional Attributes. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1926485] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Federica A. Higa
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
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Li S, Zhang R, Lei D, Huang Y, Cheng S, Zhu Z, Wu Z, Cravotto G. Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.017] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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7
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Hu M, Liu G, Du X, Zhang X, Qi B, Li Y. Molecular crowding prevents the aggregation of protein-dextran conjugate by inducing structural changes, improves its functional properties, and stabilizes it in nanoemulsions. Int J Biol Macromol 2020; 164:4183-4192. [DOI: 10.1016/j.ijbiomac.2020.09.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 08/22/2020] [Accepted: 09/02/2020] [Indexed: 12/19/2022]
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8
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Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review. Crit Rev Food Sci Nutr 2020; 61:2471-2481. [PMID: 32580562 DOI: 10.1080/10408398.2020.1778632] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Protein is an indispensable part of life. It provides nutrition for human body and flavor for food. The role of protein depends largely on the functional properties of the protein. Therefore, the elucidation of protein structure and functional properties needs to be further explored. The effects of structural and functional properties of proteins under different ultrasonic treatment conditions were reviewed. The structural changes of protein were studied by hydrogen-deuterium exchange mass spectrometry combined with fluorescence spectrometry and proteomics, and the mechanism of action was determined. The glycation site, the glycation degree, and the glycation characteristics of different sugars were determined. The protein was modified by ultrasound, and the influence of protein structure, physicochemical properties, protein glycation characteristics, and the action mechanism were analyzed by biological mass spectrometry.
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Yu H, Zhong Q, Liu Y, Guo Y, Xie Y, Zhou W, Yao W. Recent advances of ultrasound-assisted Maillard reaction. ULTRASONICS SONOCHEMISTRY 2020; 64:104844. [PMID: 31953006 DOI: 10.1016/j.ultsonch.2019.104844] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 09/30/2019] [Accepted: 10/25/2019] [Indexed: 06/10/2023]
Abstract
Maillard reaction (MR) is one of the most important chemical reactions in the food science domain with a long history of more than 100 years. As for ultrasound-assisted MR (US-MR), it has gradually drawn attention in a recent decade. Purpose of this paper is to provide a systematic review on recent advances of US-MR in model systems, glycation of protein, and food processing. Fundamental studies on simple MR model systems (i.e. reducing sugar and amino acid) have reported a promoted generation of colored and volatile MR products (MRPs). Critical steps influenced by US and possible mechanisms have been elucidated simultaneously. Other studies focused on modification of proteins which undergoes a glycation between proteins and saccharides as the initial stage of MR. Since the MR rate is extremely low in the presence of protein and saccharide, US becomes a promising mean of promoting the glycation. As a result, a number of functional properties of glycated protein obtained by US are significantly promoted, which extend their utilization in the food industry. The rest of studies reviewed in this article are concentrated on applying US to process real foods. Many attributes changed during US-assisted processing are induced by MR. Positive aspects brought by the promoted US-MR include enhanced antioxidant capacity and organoleptic properties (e.g. desirable color, low bitterness, enhanced flavor, etc.), as well as inhibited hazards (e.g. advanced glycation end-products, acrylamide, etc.) formed in the processed foods. Meanwhile, the promoted MR by US may also inevitably bring some negative aspects to the processed foods due to unfavored yellowish/browning colors, off-flavors and hazard components.
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Affiliation(s)
- Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
| | - Qili Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yang Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
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Xu D, Li L, Wu Y, Zhang X, Wu M, Li Y, Gai Z, Li B, Zhao D, Li C. Influence of ultrasound pretreatment on the subsequent glycation of dietary proteins. ULTRASONICS SONOCHEMISTRY 2020; 63:104910. [PMID: 31945554 DOI: 10.1016/j.ultsonch.2019.104910] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 11/07/2019] [Accepted: 11/26/2019] [Indexed: 06/10/2023]
Abstract
The influence of ultrasound treatment on the subsequent glycation process of proteins is controversial. Glycation behaviors of bovine serum albumin (BSA), β-lactoglobulin (β-Lg) and β-casein (β-CN) after ultrasound pretreatment (UP) were compared by both evaluating glycation kinetics and analyzing structural changes of proteins. UP resulted in both unfolding and aggregation behavior in protein samples, which altered the accessibility of the Lys and Arg. Five cycles of UP up-regulated the glycation degree of BSA and β-Lg, possibly due to the unfolding behavior induced by UP, which exposed additional glycation sites. In contrast, 30 cycles of UP induced a dramatic increase (by 97.9 nm) in particle size of BSA, thus burying portions of glycation sites and suppressing the glycation process. Notably, UP had minimal influence on glycation kinetics of β-CN, due to its intrinsic disordered structure. Based on proteomics analysis, the preference of Lys and Arg during glycation was found to be changed by UP in BSA and β-Lg. Four, 3 and 3 unique carboxyethylated lysine residues were identified in glycated BSA after 0, 5 and 30 cycles of UP, respectively. This study suggests that the protein glycation can be affected by UP, depending on the ultrasonication duration and native structure of the protein.
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Affiliation(s)
- Dan Xu
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
| | - Lin Li
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China
| | - Yi Wu
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
| | - Xia Zhang
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
| | - Ming Wu
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
| | - Yuting Li
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China
| | - Zuoqi Gai
- College of Life Science and Engineering, Foshan University, Foshan 528231, China
| | - Bing Li
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China.
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, China.
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, China
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11
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Effect of ultrasound assisted heating on structure and antioxidant activity of whey protein peptide grafted with galactose. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.015] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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12
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Xing H, Yaylayan V. Mechanochemically Induced Controlled Glycation of Lysozyme and Its Effect on Enzymatic Activity and Conformational Changes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3249-3255. [PMID: 30811194 DOI: 10.1021/acs.jafc.9b00070] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Protein glycation through heating of a mixture of protein and reducing sugars is one of the most commonly used methods of protein modification; however, in most cases, this approach can lead to uncontrolled glycation. The hypothesis that mechanical energy supplied through ball milling can induce glycation of proteins was tested using a well-characterized enzyme lysozyme. The Q-TOF/MS analysis of the milled samples has indicated that the milling of sugar-protein mixtures in stainless steel jars for 30 min and at a frequency of 30 Hz generated mainly monoglycated proteins even with the highly reactive ribose. Increasing the sugar concentration or the milling time did not influence the overall yield or generate more glycoforms. Enzymatic activity measurements, FTIR, and fluorescence spectroscopic studies have indicated that milling of lysozyme alone leads to a significant loss in enzymatic activity and structural integrity in contrast to milling in the presence of sugars.
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Affiliation(s)
- Haoran Xing
- Department of Food Science & Agricultural Chemistry , McGill University , 21111 Lakeshore , Ste Anne de Bellevue , Quebec Canada , H9X 3 V9
| | - Varoujan Yaylayan
- Department of Food Science & Agricultural Chemistry , McGill University , 21111 Lakeshore , Ste Anne de Bellevue , Quebec Canada , H9X 3 V9
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13
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Physicochemical Properties of Bovine Serum Albumin-Glucose and Bovine Serum Albumin-Mannose Conjugates Prepared by Pulsed Electric Fields Treatment. Molecules 2018; 23:molecules23030570. [PMID: 29510477 PMCID: PMC6017466 DOI: 10.3390/molecules23030570] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2018] [Revised: 02/22/2018] [Accepted: 02/28/2018] [Indexed: 01/20/2023] Open
Abstract
The pulsed electric fields (PEF) treatment is a novel method for obtaining glycated proteins by way of a Maillard reaction between proteins and polysaccharides but its effect on the preparation of protein–monosaccharide conjugate has not been explored. This study aimed to prepare bovine serum albumin (BSA)–glucose and BSA–mannose conjugates using PEF in pH 10.0 at an intensity of 10 or 20 kV/cm, frequency of 1 kHz, pulse width of 20 μs and 73.5 pulses. The conjugates were evaluated for physicochemical properties. The results indicated that PEF not only promoted Maillard reaction between BSA and glucose or mannose but also alleviated the undesirable browning. PEF treatment favored the increased surface hydrophobicity and emulsifying activity in BSA but reduced surface hydrophobicity and foaming stability and improved foaming capacity in BSA–glucose and BSA–mannose conjugates. These findings provided useful considerations in the application of PEF treatment as a potential method to prepare BSA–monosaccharide conjugates by Maillard reaction.
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Zhang N, Tu Z, Wang H, Liu G, Wang Z, Huang T, Qin X, Xie X, Wang A. Liquid Chromatography High-Resolution Mass Spectrometry Identifies the Glycation Sites of Bovine Serum Albumin Induced by d-Ribose with Ultrasonic Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:563-570. [PMID: 29280631 DOI: 10.1021/acs.jafc.7b04578] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Ultrasonication is an emerging technology applied in food processing and biological experimental pretreatments. Cavitation phenomena induced during ultrasonic treatment can generate localized high temperature and pressure, which can result in glycation reaction between protein and reducing sugars. In this study, the mixture of bovine serum albumin (BSA) and d-ribose was treated under 600 W for different times. Interestingly, a large amount of carbonized black materials appeared after ultrasonication, while the UV absorbance and intrinsic fluorescence spectra reflecting conformational changes were not obvious. Only 12 sites (11 lysines and 1 arginine) of the BSA with ribose under ultrasonic treatment for 35 min were identified through liquid chromatography high-resolution mass spectrometry (LCHR-MS). K547, K548, R359/R360, and K587 were the most reactive glycated sites, with the average degree of substitution per peptide molecule (DSP) value ranging from 15 to 35%. The glycated modification was distributed not only in domain III, but also in domains I and II. The glycated modification could occur during ultrasonic treatment, thereby influencing the properties of biomacromolecule after extraction.
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Affiliation(s)
- Nanhai Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
- College of Life Sciences, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Guangxian Liu
- College of Life Sciences, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
- Jiangxi Academy of Agricultural Sciences , Nanchang, Jiangxi 330200, China
| | - Zhenxing Wang
- College of Life Sciences, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Xu Qin
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Xing Xie
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - A'mei Wang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
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Liu J, Tu ZC, Zhang L, Wang H, Sha XM, Shao YH. Influence of Ultrasonication Prior to Glycation on the Physicochemical Properties of Bovine Serum Albumin–galactose Conjugates. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.35] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jun Liu
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University
| | - Zong-cai Tu
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University
- State Key Laboratory of Food Science and Technology, Nanchang University
| | - Lu Zhang
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University
| | - Xiao-mei Sha
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University
| | - Yan-hong Shao
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University
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Nasrollahzadeh F, Varidi M, Koocheki A, Hadizadeh F. Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction. Food Res Int 2017; 100:289-297. [DOI: 10.1016/j.foodres.2017.08.030] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 08/07/2017] [Accepted: 08/12/2017] [Indexed: 12/30/2022]
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17
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Liu J, Tu Z, Wang H, Zhang L, Sha X, Shao Y. Comparative Studies on Physicochemical Properties of Bovine Serum Albumin–Glucose and Galactose Conjugates Formed by Glycation Combined with Ultrasonic Pretreatment. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0160] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe effects of ultrasonication on the physicochemical properties of bovine serum albumin (BSA)–glucose and the galactose conjugates formed by glycation was investigated. Fourier transform ion cyclotron resonance mass spectra analysis showed that the conjugates had a higher molecular weight than the native and ultrasonicated BSA. Ultrasonicated BSA had significantly higher emulsifying and foaming properties than native BSA. The browning intensity, surface hydrophobicity, emulsifying property and foaming capacity of the conjugates were substantially improved while the free amino groups, intrinsic fluorescence emission and foaming stability were decreased compared to native and ultrasonicated BSA. The results of this study indicate that ultrasonication is an efficient technique to improve the physicochemical properties of proteins. The glycation between ultrasonicated BSA and monosaccharide can effectively improve the physicochemical properties of BSA, and the glycation rate order is galactose \gt glucose. It also shows the critical role of monosaccharide conformational changes in improving the glycation and physicochemical properties of proteins.
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18
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Liu C, Yang W, Du J, Shen P, Yang C. A Boron 2-(2′-pyridyl) Imidazole Fluorescence Probe for Bovine Serum Albumin: Discrimination over Other Proteins and Identification of Its Denaturation. Photochem Photobiol 2017; 93:1414-1422. [DOI: 10.1111/php.12789] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2017] [Accepted: 04/12/2017] [Indexed: 12/27/2022]
Affiliation(s)
- Chunlin Liu
- College of Biological and Pharmaceutical Science; China Three Gorges University; Yichang China
| | - Wei Yang
- College of Biological and Pharmaceutical Science; China Three Gorges University; Yichang China
| | - Jinya Du
- College of Biological and Pharmaceutical Science; China Three Gorges University; Yichang China
| | - Ping Shen
- College of Biological and Pharmaceutical Science; China Three Gorges University; Yichang China
| | - Changying Yang
- College of Biological and Pharmaceutical Science; China Three Gorges University; Yichang China
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Chen Y, Tu Z, Wang H, Zhang L, Sha X, Pang J, Yang P, Liu G, Yang W. Glycation of β-lactoglobulin under dynamic high pressure microfluidization treatment: Effects on IgE-binding capacity and conformation. Food Res Int 2016; 89:882-888. [PMID: 28460991 DOI: 10.1016/j.foodres.2016.10.020] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 09/28/2016] [Accepted: 10/14/2016] [Indexed: 11/24/2022]
Abstract
The effects of dynamic high-pressure microfluidization (DHPM) (80, 120, and 160MPa) treatment and glycation with galactose on the IgE-binding capacity and conformation of β-lactoglobulin (β-Lg) were investigated. The binding capacity of immunoglobulin E (IgE) from patients' sera with cow's milk allergy on β-Lg glycated with galactose decreased after DHPM treatment. β-Lg treated after different DHPM methods and pressures yielded a significant discrepancy in IgE-binding capacity. When β-Lg was pretreated by DHPM, the IgE-binding capacity of β-Lg-galactose conjugates decreased with increasing pressure; however, the conjugates showed higher IgE-binding capacity at 120MPa than that at 80 and 160MPa when the β-Lg-galactose mixture was treated by DHPM. Results of thermal properties, intrinsic fluorescence spectroscopy, surface hydrophobicity, and circular dichroism (CD) spectra indicated the occurrence of protein unfolding, as well as the tertiary and secondary structural changes of β-Lg. The results suggested pretreatment by DHPM and glycation with galactose was a promising approach for eliminating the IgE-binding capacity of β-Lg.
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Affiliation(s)
- Yuan Chen
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Zongcai Tu
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Lu Zhang
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Xiaomei Sha
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Juanjuan Pang
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Ping Yang
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Guangxian Liu
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Wenhua Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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Comparative studies on physicochemical properties of bovine serum albumin-glucose and bovine serum albumin-mannose conjugates formed via Maillard reaction. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.061] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Perusko M, Al-Hanish A, Cirkovic Velickovic T, Stanic-Vucinic D. Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction. Food Chem 2015; 177:248-57. [DOI: 10.1016/j.foodchem.2015.01.042] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2014] [Revised: 12/03/2014] [Accepted: 01/02/2015] [Indexed: 10/24/2022]
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22
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Bi W, Zhao W, Li X, Ge W, Muhammad Z, Wang H, Du L. Study on microwave-accelerated casein protein grafted with glucose and β-cyclodextrin to improve the gel properties. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12794] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Weiwei Bi
- Key Laboratory of Dairy Science; Ministry of Education; Northeast Agricultural University; Xiangfang Zone Harbin 150030 China
- Food College; Northeast Agricultural University; Xiangfang Zone Harbin 150030 China
| | - Weili Zhao
- Key Laboratory of Dairy Science; Ministry of Education; Northeast Agricultural University; Xiangfang Zone Harbin 150030 China
- Food College; Northeast Agricultural University; Xiangfang Zone Harbin 150030 China
| | - Xiaodong Li
- Key Laboratory of Dairy Science; Ministry of Education; Northeast Agricultural University; Xiangfang Zone Harbin 150030 China
- Food College; Northeast Agricultural University; Xiangfang Zone Harbin 150030 China
- Synergetic Innovation Center of Food Safety and Nutrition; Northeast Agricultural University; Xiangfang Zone Harbin 150030 China
| | - Wei Ge
- Key Laboratory of Dairy Science; Ministry of Education; Northeast Agricultural University; Xiangfang Zone Harbin 150030 China
- Food College; Northeast Agricultural University; Xiangfang Zone Harbin 150030 China
| | - Zafarullah Muhammad
- Key Laboratory of Dairy Science; Ministry of Education; Northeast Agricultural University; Xiangfang Zone Harbin 150030 China
- Food College; Northeast Agricultural University; Xiangfang Zone Harbin 150030 China
| | - Haixia Wang
- Key Laboratory of Dairy Science; Ministry of Education; Northeast Agricultural University; Xiangfang Zone Harbin 150030 China
- Food College; Northeast Agricultural University; Xiangfang Zone Harbin 150030 China
| | - Lingling Du
- Key Laboratory of Dairy Science; Ministry of Education; Northeast Agricultural University; Xiangfang Zone Harbin 150030 China
- Food College; Northeast Agricultural University; Xiangfang Zone Harbin 150030 China
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Kim DY, Shin WS. Characterisation of bovine serum albumin-fucoidan conjugates prepared via the Maillard reaction. Food Chem 2014; 173:1-6. [PMID: 25465988 DOI: 10.1016/j.foodchem.2014.09.167] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Revised: 09/06/2014] [Accepted: 09/29/2014] [Indexed: 11/28/2022]
Abstract
Bovine serum albumin (BSA)-fucoidan conjugates were prepared by the Maillard reaction (60 °C and 79% relative humidity for 96 h), and were then identified by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and size-exclusion chromatography (SEC). Molecular characteristics of the BSA-fucoidan conjugates were investigated, using atomic force microscopy (AFM), dynamic light scattering (DLS), fluorescence spectroscopy, and circular dichroism spectroscopy. SDS-PAGE patterns provided evidence for the covalent bonding between BSA and fucoidan. SEC profiles showed that about 1.5-2.0 mol of fucoidan were covalently linked to 1 mol of BSA, resulting in high-molecular-weight compositions (conjugates). AFM images and DLS results indicated that most particles in the conjugates were nano-structured and more spherical than those of a regular BSA-fucoidan mixture. The fluorescence intensity and maximum emission wavelength of the conjugates together revealed that the BSA molecules had converted from an ordered conformation into a partially folded molten globule state.
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Affiliation(s)
- Do-Yeong Kim
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul 133-791, Republic of Korea
| | - Weon-Sun Shin
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul 133-791, Republic of Korea.
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Corzo-Martínez M, Montilla A, Megías-Pérez R, Olano A, Moreno FJ, Villamiel M. Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates. Food Chem 2014; 157:186-92. [DOI: 10.1016/j.foodchem.2014.01.072] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Revised: 01/15/2014] [Accepted: 01/21/2014] [Indexed: 10/25/2022]
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25
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Zhang Q, Tu Z, Wang H, Huang X, Shi Y, Sha X, Xiao H. Improved glycation after ultrasonic pretreatment revealed by high-performance liquid chromatography-linear ion trap/Orbitrap high-resolution mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2522-2530. [PMID: 24606342 DOI: 10.1021/jf5002765] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The glycation extent of bovine serum albumin (BSA) before and after ultrasonication was evaluated by MALDI-TOF and Orbitrap mass spectrometry. Ultrasonic pretreatment significantly improved the incorporation of galactose to BSA. Prior to ultrasonic pretreatment, only 12 sites (11 lysines and 1 arginine) were glycated, whereas the number of glycation sites was increased to 42, including 39 lysines and 3 arginines, after treatment. Average degree of substitution per peptide molecule of BSA (DSP) was used to evaluate the glycation level for each glycation site. The ultrasonic pretreatment significantly improved the DSP value of all glycation sites. The prevalently promoted glycation by ultrasonic pretreatment suggests that ultrasonication improves glycation through altering the structure of BSA throughout all three domains. An ultrahigh-resolution linear ion trap Orbitrap mass spectrometer facilitates unambiguous localization of glycation sites, allowing an in-depth analysis of the nature and extent of protein glycation at the molecular level. High-intensity ultrasonication can greatly improve protein glycation and, therefore, opens new routes to modify the functionality of proteins in a positive way.
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Affiliation(s)
- Qiuting Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
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Huang X, Tu Z, Wang H, Zhang Q, Hu Y, Zhang L, Niu P, Shi Y, Xiao H. Glycation promoted by dynamic high pressure microfluidisation pretreatment revealed by high resolution mass spectrometry. Food Chem 2013; 141:3250-9. [DOI: 10.1016/j.foodchem.2013.05.159] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2013] [Revised: 05/15/2013] [Accepted: 05/20/2013] [Indexed: 11/16/2022]
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27
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Tu ZC, Hu YM, Wang H, Huang XQ, Xia SQ, Niu PP. Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state. Journal of Food Science and Technology 2013; 52:1453-61. [PMID: 25745213 DOI: 10.1007/s13197-013-1120-x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/16/2013] [Accepted: 07/25/2013] [Indexed: 11/30/2022]
Abstract
The aim of this study was to characterize the properties of ovalbumin (OVA) after glycated with glucose under microwave heating. For this purpose, microwave at 480 and 640 W power levels were used for heating the OVA-glucose system in solid-state for 0, 5, 10, 15, 20 and 25 min, respectively. The results indicated that the protein molecular weight was increased after glycated with glucose under microwave treatment, the pH of the system was decreased with the increase of microwave treatment power and time, while the UV absorbance, browning intensity, antioxidant activities as well as the emulsifying activity and emulsion stability of the Maillard reaction products (MRPs) were increased in according with the raise of microwave treatment power and time. The reaction time of microwave treatment is much shorter than those using traditional methods, suggesting that microwave irradiation is a novel and efficient approach to promote Maillard reaction (MR) in dry state and improve protein antioxidant and functional properties.
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Affiliation(s)
- Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China ; College of Life Science, Jiangxi Normal University, Nanchang, 330022 China
| | - Yue-Ming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Xiao-Qin Huang
- College of Life Science, Jiangxi Normal University, Nanchang, 330022 China
| | - Shi-Qi Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Pei-Pei Niu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
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28
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Preparation of protein microcapsules with narrow size distribution by sonochemical method. Colloid Polym Sci 2013. [DOI: 10.1007/s00396-013-2962-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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29
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Identification of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one as a strong antioxidant in glucose–histidine Maillard reaction products. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.12.044] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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30
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Liu H, Sun S, Zong Y, Li P, Xie J. Fluorescence Evaluation of Scavenging Efficiency of Antioxidants Against Reactive Oxygen Species (ROS) in Cigarette Smoke. ANAL LETT 2013. [DOI: 10.1080/00032719.2012.726683] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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31
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Yu X, Zhao M, Hu J, Zeng S. Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.01.116] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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32
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Yu X, Zhao M, Hu J, Zeng S, Bai X. Influence of pH on the formation and radical scavenging activity of volatile compounds produced by heating glucose with histidine/tyrosine. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1644-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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