Skip to main content
SpringerLink
Log in

Comparative study on the effects of d-psicose and d-fructose in the Maillard reaction with β-lactoglobulin

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

d-Psicose, recognized as a noncaloric sweetener, has shown a great potential in food industry. In the present study, d-psicose and d-fructose were used to modify bovine β-lactoglobulin (β-Lg) through Maillard reaction. The Maillard reaction process and the physicochemical and structural properties of the modified proteins were also investigated. The result showed that compared to d-fructose, d-psicose played a more effective role in the Maillard reaction, especially after the initial stage of the reaction. Moreover, the modified β-Lg with d-psicose had more polymeric compounds, higher antioxidant activity, but lower thermal stability than that with d-fructose. These findings, especially the structural changes of the modified proteins, supplied detail information on the Maillard reaction of d-psicose, and could provide some guidance to the practical applications of this rare sugar on food industry.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Martins SIFS, Jongen WMF, van Boekel MAJS. A review of Maillard reaction in food and implications to kinetic modelling. Trends Food Sci. Tech. 11: 364–373 (2000)

    Article  CAS  Google Scholar 

  2. Oliver CM, Melton LD, Stanley RA. Creating proteins with novel functionality via the Maillard reaction: A review. Crit. Rev. Food Sci. 46: 337–350 (2006)

    Article  CAS  Google Scholar 

  3. Matsuo T, Baba Y, Hashiguchi M, Takeshita K, Izumori K, Suzuki H. Dietary d-psicose, a C-3 epimer of d-fructose, suppresses the activity of hepatic lipogenic enzymes in rats. Asia Pacific J. Clin. Nutr. 10: 233–237 (2001)

    Article  CAS  Google Scholar 

  4. Matsuo T, Izumori K. Effects of dietary d-psicose on diurnal variation in plasma glucose and insulin concentrations of rats. Biosci. Biotech. Bioch. 70: 2081–2085 (2006)

    Article  CAS  Google Scholar 

  5. Baek SH, Park SJ, Lee HG. d-Psicose, a sweet monosaccaride, ameliorate hyperglycemia, and dyslipidemia in C57BL/6J db/db mice. J. Food Sci. 75: 49–53 (2010)

    Article  Google Scholar 

  6. Puangmanee S, Hayakawa S, Sun YX, Ogawa M. Application of whey protein isolate glycated with rare sugars to ice cream. Food Sci. Technol. Res. 14: 457–466 (2008)

    Article  CAS  Google Scholar 

  7. Sun Y, Hayakawa S, Izumori K. Modification of ovalbumin with rare ketohexose through the Maillard reaction: Effect on protein structure and gel properties. J. Agr. Food Chem. 52: 1293–1299 (2004)

    Article  CAS  Google Scholar 

  8. Sun Y, Hayakawa S, Izumori K. Antioxidative activity and gelling rheological properties of dried egg white glycated with a rare ketohexose through the Maillard reaction. J. Food Sci. 69: 427–434 (2004)

    Article  Google Scholar 

  9. Sun Y, Hayakawa S, Ogawa M, Fukada K, Izumori K. Influence of a rare sugar, d-psicose, on the physicochemical and functional properties of an aerated food system containing egg albumen. J. Agr. Food Chem. 56: 4789–4796 (2008)

    Article  CAS  Google Scholar 

  10. Zeng Y, Zhang X, Guan Y, Sun Y. Characteristics and antioxidant activity of Maillard reaction products from psicose-lysine and fructose-lysine model systems. J. Food Sci. 76: 398–403 (2011)

    Article  Google Scholar 

  11. Chobert J-M, Gaudin J-C, Dalgalarrondo, Haertlé T. Impact of Maillard type glycation on properties of β-lactoglobulin. Biotechnol. Adv. 24: 629–632 (2006)

    Article  CAS  Google Scholar 

  12. Enomoto H, Li C-P, Morizane K, Ibrahim HR, Sugimoto Y, Ohki S, Ohtomo H, Aoki T. Glycation and phosphorylation of β-lactoglobulin by dry-heating: Effect on protein structure and some properties. J. Agr. Food Chem. 55: 2392–2398 (2007)

    Article  CAS  Google Scholar 

  13. Chevallier F, Chobert J-M, Popineau Y, Nicolas MG, Haertlé T. Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar. Int. Dairy J. 11: 145–152 (2001)

    Article  Google Scholar 

  14. Jiménez-Castaño L, Villamiel M, Martín-Álvarez PJ, Olano A, López-Fandiño R. Effect of the dry-heating conditions on the glycosylation of β-lactoglobulin with dextran through the Maillard reaction. Food Hydrocolloid. 19: 831–837 (2005)

    Article  Google Scholar 

  15. Thomsen MK, Olsen K, Otte J, Sjøstrøm K, Werner BB, Skibsted LH. Effect of water activity, temperature, and pH on solid state lactosylation of β-lactoglobulin. Food Chem. 23: 1–8 (2012)

    CAS  Google Scholar 

  16. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. Protein measurement with the Folin-phenol reagent. J. Biol. Chem. 193: 265–275 (1951)

    CAS  Google Scholar 

  17. Church FC, Swaisgood HE, Porter DH, Catignani GL. Spectrophotometric assay using O-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. J. Dairy Sci. 66: 1219–1227 (1983)

    Article  CAS  Google Scholar 

  18. Yen GC, Hsieh P. Antioxidative activity and scavenging effects on active oxygen of xyloselysine Maillard reaction-products. J. Sci. Food Agr. 67: 415–420 (1995)

    Article  CAS  Google Scholar 

  19. Morgan F, Léonil J, Mollé D, Bouhallab S. Modification of bovine β-lactoglobulin by glycation in a powdered state or in an aqueous solution: Effect on association behavior and protein conformation. J. Agr. Food Chem. 47: 83–91 (1999)

    Article  CAS  Google Scholar 

  20. Benjakul S, Lertittikul W, Bauer F. Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system. Food Chem. 93: 189–196 (2005)

    Article  CAS  Google Scholar 

  21. Kim JS, Lee YS. Characteristics and antioxidant activity of Maillard reaction products from fructose-glycine oligomer. Food Sci. Biotechnol. 19: 929–940 (2010)

    Article  CAS  Google Scholar 

  22. Carulli S, Calvano CD, Palmisano F. MALDI-TOF MS characterization of glycation products of whey proteins in a glucose/galactose model system and lactose-free milk. J. Agr. Food Chem. 59: 1793–1803 (2011)

    Article  CAS  Google Scholar 

  23. Chevallier F, Chobert J-M, Genot C, Haertlé T. Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of β-lactoglobulin glycated with several sugars. J. Agr. Food Chem. 49: 5031–5038 (2001)

    Article  Google Scholar 

  24. Chevallier F, Chobert J-M, Mollé D, Haertlé T. Maillard glycation of β-lactoglobulin with several sugars: Comparative study of the properties of the obtained polymers and of the substituted sites. Lait 81: 651–666 (2001)

    Article  Google Scholar 

  25. Jiang Z, Brodkorb A. Structure and antioxidant activity of Maillard reaction products from α-lactalbumin and β-lactoglobulin with ribose in an aqueous model system. Food Chem. 133: 960–968 (2012)

    Article  CAS  Google Scholar 

  26. Sun Y, Hayakawa S, Jiang H, Ogawa M, Izmori K. Rheological characteristics of heat-induced custard pudding gels with high antioxidative activity. Biosci. Biotech. Bioch. 70: 2859–2867 (2006)

    Article  CAS  Google Scholar 

  27. Viseu MI, Carvalho TI, Costa SM. Conformational transitions in β-lactoglobulin induced by cationic amphiphiles: Equilibrium studies. Biophys. J. 86: 2392–2402 (2004)

    Article  CAS  Google Scholar 

  28. Broersen K, Voragen AG, Hamer RJ, Jongh HHJ. Glycoforms of β-lactoglobulin with improved thermostability and preserved structural packing. Biotechnol. Bioeng. 86: 78–87 (2004)

    Article  CAS  Google Scholar 

  29. Kumar MS, Reddy PY, Kumar PA, Surolia I, Reddy B. Effect of dicarbonyl-induced browning on α-crystallin chaperone-like activity: Physiological significance and caveats of in vitro aggregation assays. Biochem. J. 379: 273–282 (2004)

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin, 300308, China

    Yan Zeng, Huan Zhang, Yuping Guan, Lili Zhang & Yuanxia Sun

Authors
  1. Yan Zeng
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Huan Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Yuping Guan
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Lili Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Yuanxia Sun
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yuanxia Sun.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Zeng, Y., Zhang, H., Guan, Y. et al. Comparative study on the effects of d-psicose and d-fructose in the Maillard reaction with β-lactoglobulin. Food Sci Biotechnol 22, 341–346 (2013). https://doi.org/10.1007/s10068-013-0086-9

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-013-0086-9

Keywords

Search

Navigation