蛋白质与还原糖美拉德反应产物的抗氧化活性  

Antioxidant Activities of Maillard Reaction Products of Protein and Reducing Sugar

作　　者：项惠丹[1] 许时婴[1] 王璋[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品科学》2008年第7期52-57,共6页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD27B04)

摘　　要：本实验采用酪蛋白和大豆分离蛋白同还原糖发生美拉德反应,研究其美拉德反应产物的抗氧化活性,测定了还原力、DPPH·和·OH的清除作用、对脂质体过氧化的抑制能力。结果表明,酪蛋白与还原糖反应得到的美拉德反应产物还原力、对脂质体过氧化的抑制能力、自由基清除能力均高于大豆分离蛋白制备的美拉德反应产物。美拉德反应产物的抗氧化活性同反应物浓度和反应时间存在一定的量效关系,随着反应物浓度的增加,由酪蛋白制备的美拉德反应产物的还原力、·OH、DPPH·清除能力增加,对脂质体过氧化的抑制率先增加后减小。在相同的反应物浓度下,美拉德反应产物抗氧化性随反应时间的增加而增强。Maillard reaction products （MRPs） were prepared by heating casein, soy protein isolate and reducing sugars （glucose and lactose）. The reducing power, inhibition against autooxidation of lecithin liposome system, radical （·OH and DPPH·） scavenging effect of the MRPs were investigated by the spectrometer. The results indicated that the MRPs of casein and reducing sugar possess higher reducing power, DPPH· radical scavenging activity, inhibition against autooxidation of lecithin liposome system than those of MRPs prepared from soy protein and reducing sugar. The antioxidant capacities are related to concentrations of MRPs and reaction time. The reducing power, ·OH and DPPH· radical scavenging activities of MRPs of casein and reducing sugar increase with reaction time prolonging. Whereas the inhibition rate against autooxidation of lecithin liposome system inereases at first and then decreases. At the same reactant concentration the antioxidant capacities of MRPs increase with heating time prolonging.

关 键 词：大豆分离蛋白 酪蛋白 还原糖 美拉德反应产物 抗氧化 清除自由基 

分 类 号：TS201.2[轻工技术与工程—食品科学]