Effects of reducing sugars on functional properties and antioxidant activities of glycosylation modification products of Oyster protein hydrolysates

The glycosylation reaction was carried out under dry-heating conditions with Oyster protein hydrolysates glycosylated by three reducing sugars(glucose,lactose and galactose)to finally form glycosylation modified products,denoted as OP-GMPs. The functional properties(solubility,thermostability and emulsifying properties)and antioxidant activity(reducing ability,scavenging ability of DPPH· and ·OH)of OP-GMPs were comparative analysis. The results showed that the functional properties and antioxidant activities of OP-GMPs glycosylated by monosaccharide were better improved than disaccharide. For OP-GMPs glycosylated by Gal,the solubility and scavenging ability of DPPH· were maximum when Gal:OP=2:1,the optimum emulsification and scavenging ability of ·OH for Gal:OP=3:1 and 4:1,respectively. On the other hand,for OP-GMPs glycosylated by Glc,the maximum in thermal stability and reducing ability were obtained at Glc:OP=3:1 and 4:1,respectively. Therefore,the glycosylation reaction could remarkably improve the functional properties and antioxidant activities of OP,which provided reference for utilizing them in functional foods and condiments.