Abstract：
The structural and functional properties of whey-quercetin and whey hydrolysate-quercetin conjugates synthesized using alkaline and free radical-mediated methods (AM and FRM) coupled with sonication were studied. FTIR showed new peaks at 3000-3500 cm-1 (N-H stretching regions) and the 1000-1100 cm-1 region with the conjugates. Conjugation increased the random coils and α-helix content while decreasing the β-sheets and turns. It also increased the particle size and surface hydrophobicity which was significantly (p < 0.05) higher in AM than FRM conjugates. AM conjugates had higher radical scavenging activity but lower quercetin content than FRM conjugates. Overall, the functional properties of whey-quercetin conjugates were better than whey hydrolysate-quercetin conjugates. However, hydrolysate conjugates had significantly higher denaturation temperatures irrespective of the method of production. Sonication improved the radical scavenging activity and quercetin content of FRM conjugates while it decreased both for AM conjugates. This study suggested that whey-quercetin conjugates generally had better quality than whey hydrolysate conjugates and sonication tended to further improve these properties. This study highlights the potential for using camel whey or whey hydrolysate-quercetin conjugates to enhance the functional properties of food products in the food industry.
摘要：
研究了使用碱性和自由基介导的方法（AM和FRM）结合超声处理合成的乳清-槲皮素和乳清水解物-槲皮素缀合物的结构和功能特性。FTIR显示在3000-3500cm-1(N-H拉伸区域)和具有缀合物的1000-1100cm-1区域的新峰。共轭增加了无规卷曲和α-螺旋含量，同时减少了β-折叠和转弯。它还增加了颗粒尺寸和表面疏水性,其在AM中显著高于(p<0.05)FRM缀合物。与FRM缀合物相比，AM缀合物具有更高的自由基清除活性，但槲皮素含量较低。总的来说,乳清-槲皮素偶联物的功能特性优于乳清水解物-槲皮素偶联物。然而,无论生产方法如何,水解产物缀合物具有显著更高的变性温度。超声处理提高了FRM缀合物的自由基清除活性和槲皮素含量，而AM缀合物的两者均降低。该研究表明,乳清-槲皮素缀合物通常具有比乳清水解物缀合物更好的质量,并且超声处理倾向于进一步改善这些性质。这项研究强调了使用骆驼乳清或乳清水解物-槲皮素结合物来增强食品工业中食品的功能特性的潜力。
