title: Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction.
abstract: 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.
authors: University of Belgrade - Faculty of Chemistry, Innovation Center, Studentski trg 16, 11 000 Belgrade, Serbia.
authors: Marija
authors: M
authors: Perusko
authors: University of Belgrade - Faculty of Chemistry, Centre of Excellence in Molecular Food Sciences, Department of Biochemistry, Studentski trg 16, 11 000 Belgrade, Serbia.
authors: Ayah
authors: A
authors: Al-Hanish
authors: University of Belgrade - Faculty of Chemistry, Centre of Excellence in Molecular Food Sciences, Department of Biochemistry, Studentski trg 16, 11 000 Belgrade, Serbia.
authors: Tanja
authors: T
authors: Cirkovic Velickovic
authors: University of Belgrade - Faculty of Chemistry, Centre of Excellence in Molecular Food Sciences, Department of Biochemistry, Studentski trg 16, 11 000 Belgrade, Serbia. Electronic address: dstanic@chem.bg.ac.rs.
authors: Dragana
authors: D
authors: Stanic-Vucinic
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D004355:Drug Stability; D006031:Glycosylation; D046911:Macromolecular Substances / Q000737:chemistry*; D015416:Maillard Reaction; D008894:Milk Proteins / Q000737:chemistry*; D010084:Oxidation-Reduction; D011092:Polyethylene Glycols / Q000737:chemistry; D014465:Ultrasonics; D000067816:Whey Proteins
chemical_list: D000975:Antioxidants; D046911:Macromolecular Substances; D008894:Milk Proteins; D000067816:Whey Proteins; D011092:Polyethylene Glycols
keywords: Macromolecular crowding; Maillard reaction; Protein oxidation; Ultrasound; Whey proteins