文献类型：期刊文献

英文题名：Interactions of γ-aminobutyric acid and whey proteins/caseins during fortified milk production

作者：Wang, Yaosong[1,2,3];Liu, Mingying[1,2,3];Zhao, Liming[1,2,3,4];Qiu, Yongjun[1,2,3];Zhuang, Yingping[1,2,3]

机构：[1]E China Univ Sci & Technol, R&D Ctr Separat & Extract Technol Fermentat Ind, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]E China Univ Sci & Technol, Shanghai Inst Biomfg Technol, Shanghai 200237, Peoples R China;[3]E China Univ Sci & Technol, Collaborat Innovat Ctr, Shanghai 200237, Peoples R China;[4]Technol Ctr Bright Dairy & Food Co Ltd, State Key Lab Dairy Biotechnol, Shanghai 200436, Peoples R China

年份：2015

卷号：5

期号：111

起止页码：91235

外文期刊名：RSC ADVANCES

收录：;EI(收录号：20154501523226);WOS:【SCI-EXPANDED(收录号:WOS:000364057000020)】；

基金：Funding was provided by the National Natural Science Foundation of China (No. 31371725 and No. 31401530), National High Technology Research and Development Program of China (Grant 2014AA021202), China Postdoctoral Science Foundation (Grant 2014M551351), and the Open Project Funding of State Key Laboratory of Dairy Biotechnology at Shanghai Bright Dairy & Food Co., Ltd. (Grant SKLDB 2012-00).

语种：英文

外文关键词：Amino acids - Mass spectrometry - Electrophoresis - Crosslinking - Quality control - Dimers - Particle size

摘要：The potential interactions between milk proteins (whey proteins and caseins) and gamma-aminobutyric acid (GABA), alone and in combination, and the physiochemical properties of GABA-fortified milk were investigated in the present study. After mixing 0.05-1.0% (w/w, based on the solution) GABA with 0.6% (w/v) whey proteins and with 2.6% (w/v) caseins, sequential preheating (60 degrees C), homogenization (20 MPa), and pasteurization (72 degrees C for 15 s and 138 degrees C for 2 s) processes were used to simulate practical processing conditions for GABA-fortified milk production. GABA mainly cross-linked beta-lactoglobulin (but had no remarkable cross-linking effect on caseins), adducted with alpha-lactalbumin and alpha(s1)-casein fractions (not excluding other fractions in whey proteins/caseins) via the amide linkage under the sequential processing conditions, which was confirmed by electrophoresis, mass spectroscopy, and amino acid composition analysis. Characterization of the physiochemical properties (protein solubility, relative surface hydrophobicity, zeta-potential, particle size, and fluorescence intensity) of the GABA-fortified protein solutions substantiated the presence of the cross-links and adduction reactions. In addition, GABA tended to form its dimer, trimer (line-like structure) and 3-8 membered ring structure oligomers. The interaction between GABA and whey proteins/caseins provides insight into the evaluation of the food quality and chemical safety (due to protein/GABA derivatives) of GABA-fortified milk.