title: Preparation of glycosylated zein and retarding effect on lipid oxidation of ground pork.
abstract: The focus of the present work was to investigate the glycosylation of zein, partial properties of the glycosylated zein (GZ) and its retarding effect on lipid oxidation of ground pork. Zein was glycosylated with chitosan (MW 1500Da) by microbial transglutaminase, the reaction was verified by FT-IR. Under the optimized conditions, 97.48mg of glucosamine was covalently conjugated to 1g of zein, determined by HPLC. The solubility and the surface hydrophobicity of GZ were significantly improved. In vitro studies of GZ showed a dose-dependent scavenging activity against free radicals of DPPH, superoxide and hydroxyl radical, and the EC50value for DPPH radical was 1.99μg TE/mg protein. In addition, reducing power and Fe2+-chelating capacity of it were 16.60 and 12.96μg TE/mg protein, respectively. GZ resulted in low levels of thiobarbituric acid-reactive substances and peroxide value of ground pork. These results suggest that GZ is a potential natural antioxidant.
authors.affiliation: Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
authors.forename: Xiao-Jie
authors.initials: XJ
authors.lastname: Wang
authors.affiliation: Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
authors.forename: Xi-Qun
authors.initials: XQ
authors.lastname: Zheng
authors.affiliation: Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China. Electronic address: liuxiaolan001@126.com.
authors.forename: Xiao-Lan
authors.initials: XL
authors.lastname: Liu
authors.affiliation: Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
authors.forename: Narasimha-Kumar
authors.initials: NK
authors.lastname: Kopparapu
authors.affiliation: Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
authors.forename: Wan-Suo
authors.initials: WS
authors.lastname: Cong
authors.affiliation: Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China.
authors.forename: Yong-Ping
authors.initials: YP
authors.lastname: Deng
mesh_terms: D000818:Animals; D005503:Food Additives / Q000737:chemistry*; D005519:Food Preservation; D016166:Free Radical Scavengers / Q000737:chemistry; D005609:Free Radicals / Q000737:chemistry; D006031:Glycosylation; D008055:Lipids / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D017550:Spectroscopy, Fourier Transform Infrared; D013552:Swine; D015028:Zein / Q000737:chemistry*
chemical_list: D005503:Food Additives; D016166:Free Radical Scavengers; D005609:Free Radicals; D008055:Lipids; D015028:Zein
keywords: Chitosan oligosaccharides; Glycosylation; Lipid oxidation; Transglutaminase; Zein