Characteristics and enhanced antioxidant activity of glycated <i>Morchella esculenta</i> protein isolate

ZHANG, Qiang; WU, Caie; FAN, Gongjian; LI, Tingting; WEN, Xia

doi:10.1590/1678-457X.01917

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Research Papers • Food Sci. Technol 38 (1) • Jan-Mar 2018 • https://doi.org/10.1590/1678-457X.01917 copy

Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Morchella esculenta (L) Pers. is a highly valued edible and medicinal fungus that remains underutilized. For this study, the effects of glycation treatment on antioxidant activity and characteristics of the M. esculenta protein isolate (MPI) were investigated via the Maillard reaction. Conjugation between MPI and xylose was proven via UV-vis, FT-IR, intrinsic fluorescence analysis, and SDS-PAGE. Amino acid analysis revealed involvement of lysine, arginine and tyrosine in MPI, forming a covalent cross-link with xylose. Differential scanning calorimetry (DSC) results showed that glycated MPI (MPI_G) possesses a more favorable thermal stability compared to native MPI (MPI_N), heated MPI (MPI_H) and an unheated mixture of MPI and xylose (MPI-X_M). MPI_G exhibited significantly enhanced antioxidant activity compared to MPI_N, MPI_H, and MPI-X_M. These results indicate MPI_G can serve as a promising novel source of nutraceutical and functional ingredients that exert antioxidant activity.

Keywords:
Maillard reaction; Morchella esculenta protein; xylose; thermal stability; antioxidant activity

Aminoacids (mg/g protein)	MPI_N	MPI_H	MPI-X_M	MPI_G
Aspartic acid^* * The contents of aspartic and glutamic acid include asparaginate and glutamine;	70 ± 3^a	70 ± 3^a	71 ± 2^a	64 ± 2^a
Threonine^ Essential amino acids, excluding tryptophan.	30 ± 1^a	30 ± 1^a	30 ± 1^a	28 ± 0^a
Serine	29 ± 1^a	29 ± 1^a	29 ± 0^a	27 ± 1^a
Glutamic acid^* * The contents of aspartic and glutamic acid include asparaginate and glutamine;	81 ± 3^a	80 ± 3^a	81 ± 3^a	74 ± 3^a
Glycine	39 ± 1^a	39 ± 1^a	39 ± 1^a	36 ± 1^a
Alanine	45 ± 2^a	44 ± 1^a	45 ± 1^a	42 ± 1^a
Valine^ Essential amino acids, excluding tryptophan.	38 ± 1^a	38 ± 1^a	38 ± 1^a	34 ± 1^a
Methionine^ Essential amino acids, excluding tryptophan.	12 ± 0^a	11 ± 0^a	11 ± 0^a	10 ± 1^a
Isoleucine^ Essential amino acids, excluding tryptophan.	29 ± 0^a	26 ± 0^b	30 ± 1^a	27 ± 1^b
Leucine^ Essential amino acids, excluding tryptophan.	55 ± 1^ab	54 ± 1^b	55 ± 1^a	49 ± 1^c
Tyrosine	25 ± 0^a	24 ± 1^a	24 ± 1^a	18 ± 0^b
Phenylalanine^ Essential amino acids, excluding tryptophan.	32 ± 1^a	30 ± 1^ab	31 ± 1^ab	28 ± 0^b
Lysine^ Essential amino acids, excluding tryptophan.	43 ± 2^a	41 ± 1^b	41 ± 2^ab	24 ± 1^c
Histidine	15 ± 1^a	16 ± 0^a	15 ± 0^a	13 ± 0^b
Arginine	43 ± 1^a	42 ± 1^a	42 ± 1^a	27 ± 1^b
Proline	41 ± 1^a	36 ± 1^b	42 ± 1^a	39 ± 1^ab
Total amino acids	629 ± 20^a	608 ± 19^ab	622 ± 17^a	540 ± 14^b

Sample	T_o(°C)	T_p(°C)	T_c(°C)	△H(J/g)
MPI_N	47 ± 1^b	84 ± 2^d	151 ± 4^a	214 ± 5^a
MPI_H	48 ± 1^b	82 ± 2^d	123 ± 2^b	153 ± 3^c
MPI-X_M	51 ± 3^b	92 ± 3^c	130 ± 5^b	160 ± 5^c
MPI_G	54 ± 2^b	101 ± 3^b	126 ± 5^b	173 ± 3^b
XYL_N	150 ± 4^a	155 ± 5^a	160 ± 7^a	218 ± 4^a

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: wucaie@njfu.edu.cn