Abstract: In this study, whey protein was glycosylated with fucoidin under dry conditions. The change of browning degree was investigated during the glycosylation process, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and iron reducing power of the reaction products at different reaction times were measured. The results showed that the glycosylation reaction could significantly increase the degree of browning. In addition, compared with whey protein or fucoidin alone, glycosylation significantly increased the DPPH radical scavenging capacity and reducing power of their mixtures at various ratios. The DPPH radical scavenging capacity of their 1:3 mixture reached the maximum (74.28%) at 80 h, a 30% increase compared with that at 0 h. However, it was lower than that of 0.01% VC.

Key words: whey protein; fucoidin; glycosylation; antioxidant activity; function

摘要： 利用乳清蛋白和岩藻多糖为原料，通过干法糖基化手段研究乳清蛋白和岩藻多糖糖基化反应过程中的褐变 程度变化，并对不同反应时间段糖基化产物的1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自 由基清除率及还原力进行测定。结果表明：糖基化反应能够显著增加体系的褐变程度，同时与单独乳清蛋白或岩藻 多糖相比，糖基化反应能显著增加二者混合物的DPPH自由基清除率和还原力；乳清蛋白和岩藻多糖质量比为1∶3、反 应时间为80 h时，其DPPH自由基清除率达到最高（74.28%），与0 h相比提高了30%，但是仍低于0.01% VC对照组。

关键词: 乳清蛋白；岩藻多糖；糖基化反应；抗氧化活性；功能