糖基化反应条件对鲢鱼鱼肉碱性蛋白酶解产物清除DPPH自由基的影响  

Study on Hydrolysates of Silver Carp Protein on Scavenging DPPH Radical Activity by Maillard Reaction

作　　者：尤娟[1] 沈慧星[2] 罗永康[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业大学理学院,北京100083

出　　处：《肉类研究》2010年第5期59-61,共3页Meat Research

基　　金：现代农业产业技术体系建设专项资金资助(nycytx-49);国家自然科学基金(30871946);国家科技支撑计划(2008BAD94B06)

摘　　要：为提高鲢鱼鱼肉蛋白酶解产物抗氧化活性,本研究将葡萄糖和低聚异麦芽糖通过糖基化反应分别引入到鲢鱼鱼肉蛋白碱性蛋白酶酶解产物中,利用分光光度计测定其清除DPPH自由基能力。研究结果表明碱性蛋白酶酶解产物与葡萄糖比例为2:1,在60℃时反应得到的产物清除DPPH能力显著高于50℃条件下的反应产物。鲢鱼鱼肉蛋白的碱性蛋白酶酶解物在一定条件下与葡萄糖反应可以提高其清除DPPH自由基能力。In order to improve antioxidant activity of hydrolysates of silver carp protein, hydrolysates of silver carp protein was conjugated to glucose and oligoisomaltose by maillard reaction, and determined its scavenging DPPH radical activity. The results showed that when weight of Alcalase2.4L hydrolysates to glucose was at 2：1 and the reaction temperature was 60℃, the scavenging DPPH radical activity was significant higher than the reaction temperature was 50℃. Thus, it is efficient to improve scavenging DPPH radical activity of the hydrolysates of silver carp protein by maillard reaction.

关 键 词：鲢鱼蛋白 酶解 糖基化 抗氧化 

分 类 号：TS264.1[轻工技术与工程—发酵工程]