Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction.
High intensity ultrasound (HIUS) can promote Maillard reaction (MR). Macromolecular crowding conditions accelerate reactions and stabilise protein structure. The aim of this study was to investigate if combined application of ultrasound and macromolecular crowding can improve efficiency of MR. The presence of crowding agent (polyethylene glycol) significantly increased ultrasound-induced whey protein (WP) glycation by arabinose. An increase in glycation efficiency results only in slight change of WP structure. Macromolecular crowding intensifies oxidative modifications of WP, as well as formation of amyloid-like structures by enhancement of MR. Solubility at different pH, thermal stability and antioxidative capacity of glycated WP were increased, especially in the presence of crowding agent, compared to sonicated nonglycated proteins. The application of HIUS under crowding conditions can be a new approach for enhancement of reactions in general, enabling short processing time and mild conditions, while preserving protein structure and minimising protein aggregation.
['Perusko|Marija|M|', 'Al-Hanish|Ayah|A|', 'Cirkovic Velickovic|Tanja|T|', 'Stanic-Vucinic|Dragana|D|']
D000975:Antioxidants D004355:Drug Stability D006031:Glycosylation D046911:Macromolecular Substances D015416:Maillard Reaction D008894:Milk Proteins D010084:Oxidation-Reduction D011092:Polyethylene Glycols D014465:Ultrasonics D000067816:Whey Proteins
Macromolecular crowding Whey proteins Maillard reaction Ultrasound Protein oxidation