Changes in antigenicity and functional characteristics of the Maillard reaction products between β-lactoglobulin and 2′-fucosyllactose

This study sought to research the antigenicity and functional characteristics of Maillard reaction products (MRPs) arising from the human breast milk oligosaccharide , 2′-fucosyllactose (2′-FL), and β-lactoglobulin (β-LG). The MRPs were prepared at 60 °C, 96 h and 79% relative humidity. During the Maillard reaction, the content of ultraviolet-absorbing and fluorescence compounds, and browning products increased. The free amino groups content decreased by 61.5% during the first 48 h then did not change significantly. The results of sodium dodecylsulphate polyacrylamide gel electrophoresis showed that high molecular mass MRPs were generated and the intrinsic fluorescence spectra suggested a masking effect of 2′-FL. The surface hydrophobicity of β-LG-2′-FL increased and the antigenicity of the MRPs reduced significantly compared with the control β-LG, with the inhibition rate reaching 49.09%. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and ferric reducing/antioxidant power assay revealed significant increases in the antioxidant activity of the MRPs.