title: Non-enzymatic glycation of natural actomyosin (NAM) with glucosamine in a liquid system at moderate temperatures.
abstract: Muscle protein functionality plays an important role in routine applications in the food industry. Glycation by the Maillard reaction is a naturally occurring process, which can be used to develop new ingredients with improved functionality using a food grade approach. Actomyosin was conjugated with glucose or glucosamine in a liquid system at moderate temperatures (40°C). Sugar to protein conjugation was evident by UV-Vis spectral changes, with the glycation level determined by matrix assisted laser desorption/ionisation mass spectrometry. Parameters for glycation of muscle protein were optimised using the bidimensional hierarchical clustering analyses. The best glycation conditions were 40°C for 8 h at 1:3 protein:sugar ratio. Solubility and emulsifying properties of glycoconjugates were significantly improved as compared to non-glycated proteins. At pH 7 glycated actomyosin was on average 31% more soluble compared to non-treated protein. Glucosamine was found to be more effective for glycation and provided higher protein functionality as compared to glucose.
authors.affiliation: Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB, Canada T6G 2P5.
authors.forename: Yuliya
authors.initials: Y
authors.lastname: Hrynets
authors.forename: Maurice
authors.initials: M
authors.lastname: Ndagijimana
authors.forename: Mirko
authors.initials: M
authors.lastname: Betti
mesh_terms: D000205:Actomyosin / Q000737:chemistry*; D000818:Animals; D002645:Chickens; D005944:Glucosamine / Q000737:chemistry*; D006031:Glycosylation; D015416:Maillard Reaction; D009132:Muscles / Q000737:chemistry*; D055550:Protein Stability; D013696:Temperature
chemical_list: D000205:Actomyosin; D005944:Glucosamine