Abstract Impacts of zinc sulphate and cupric chloride on characteristics and antioxidant capacities of glycated products (GPs) derived from casein hydrolysate (CH) and xylose were studied. The browning degree of xylose-CH GPs was the largest at zinc sulphate addition of 15 mg L-1, while its browning degree increased with cupric chloride extended from 0 to 15 mg L-1. Loss of free amino groups, fluorescence intensity and the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging capacity of xylose-CH GPs increased with the increase of cupric chloride addition, but loss of amino groups, fluorescence intensity and DPPH radical scavenging capacity were largest at the zinc sulphate addition of 15 mg L-1. The addition of zinc sulphate and cupric chloride promoted production of higher and smaller molecular substances in xylose-CH GPs and CH. Therefore, zinc sulphate and cupric chloride promoted glycated reaction of xylose and CH and enhanced antioxidant activity of xylose-CH GPs.

中文翻译：

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含木糖的糖化酪蛋白水解物的表征和抗氧化活性：硫酸锌和氯化铜的影响

摘要 研究了硫酸锌和氯化铜对酪蛋白水解物 (CH) 和木糖衍生的糖化产物 (GPs) 特性和抗氧化能力的影响。木糖-CH GPs 的褐变程度在硫酸锌添加量为15 mg L-1 时最大，而随着氯化铜的添加量从0 到15 mg L-1，褐变程度增加。木糖-CH GPs 游离氨基的损失、荧光强度和 2,2-diphenyl-1-picryl-hydrazyl (DPPH) 自由基清除能力随着氯化铜添加量的增加而增加，但氨基的损失、荧光强度和DPPH 自由基清除能力在硫酸锌添加量为 15 mg L-1 时最大。硫酸锌和氯化铜的添加促进了木糖-CH GPs 和 CH 中更高和更小分子物质的产生。所以，