Improved Radical Scavenging Activity of .BETA.-Lactoglobulin-xylobiose Modified by the Maillard Reaction

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  • Yajima Kensuke
    Department of Food and Nutrition Sciences, Graduate School of Dairy Science Research, Rakuno Gakuen University
  • Onodera Shuichi
    Department of Food and Nutrition Sciences, Graduate School of Dairy Science Research, Rakuno Gakuen University
  • Takeda Yasuyuki
    Department of Food and Nutrition Sciences, Graduate School of Dairy Science Research, Rakuno Gakuen University
  • Kato Isao
    Department of Food and Nutrition Sciences, Graduate School of Dairy Science Research, Rakuno Gakuen University
  • Shiomi Norio
    Department of Food and Nutrition Sciences, Graduate School of Dairy Science Research, Rakuno Gakuen University

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Other Title
  • メイラード反応を利用したキシロビオース糖化β-Lactoglobulinのラジカル捕捉能の向上
  • Improved radical scavenging activity of β-lactoglobulin-xylobiose modified by the Maillard reaction
  • Improved radical scavenging activity of v Lactoglobulin xylobiose modified by the Maillard reaction

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Abstract

β-Lactoglobulin (β-LG) was modified and conjugated to xylobiose using the Maillard reaction. The antioxidant activity of the Maillard reaction product, β-LG-xylobiose, was measured in vitro and compared to that of conjugated β-LG-lactose. The reaction for 7 days led to conjugated β-LG-xylobiose with a relative molecular mass ranging between 19 and 22 kDa based on SDS-PAGE analysis. It is confirmed that xylobiose bound to β-LG by gas-liquid chromatography. One milligram of conjugated β-LG-xylobiose contains 108 μg of xylobiose, while the available ε-amino group content decreased to 40% after the Maillard reaction. Conjugated β-LG-xylobiose had a higher radical scavenging activity than free β-LG. As the modification by xylobiose had a higher efficiency than the modification by lactose, it is found that xylobiose is a useful oligosaccharide for protein modification. Furthermore, the radical scavenging activity of β-LG was improved by modification with xylobiose.

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