The Study Of ?-Lactoglobulin Glycation By The Effect Of Iron Ions

The contribution of different concentration iron ions on glycated?-Lg was researched in this paper.Multispectral technique was used to analysis the?-Lg physical chemical properties,and structural properties.ELISA and and mass spectrometry used to study sensitization and glycated modification of?-Lg.The effects of iron ions on protein?-Lg maillard reaction system were supplemented and improved,which provided theoretical guidance for the application of glycation technology in ferric milk powder industry.The main characteristics of?-Lg under the effect of iron ions in the reaction process are as follows:?1?According to the SDS-PAGE and MALDI-TOF,found that the protein molecular weight had no obvious changes,and a few protein molecules had aggregated and crosslinked in maillard reaction.?2?According to the spectroscopy,both the secondary structure and tertiary structure of?-Lg were unfolded.The crimp structure becames compact,and tended to be irregular.Among which the tertiary structure changed significantly under the influence of high concentration of iron ions.Overall,Fe³⁺ had greater influence on the spaced structure of?-Lg.?3?The content of free amino group and sulfhydryl groups decreased,the carbonyl increased under the influence of iron ions.By measuring the antioxidant properties of the reaction products,found that the reducing power,DPPH scavenging ability and ferrous ion chelating ability of the reaction system of?-Lg glycation reduced mediated by iron ions compared to glycated protein.?4?The content of glycated products melanoid,HMF,acrylamide and CML of the reaction system increased under the influence of iron ions.?5?HPLC-MS was used to identified the glycated sites of?-Lg.The results showed that the number of glycated sites and the degree of glycation of?-Lg were increased by the influence of iron ion?6?According to the ELISA assay,the sensitization of?-Lg was decreased after treated with iron ions.