不同模式体系美拉德反应程度及抗氧化活性比较研究  

Comparison on Browning Degrees and Antioxidant Activities of Maillard Reaction Products from Different Systems

作　　者：肖军霞[1] 黄国清[1] 裴晓惠[1] 孙萍[1] 王成荣[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《食品科学》2011年第11期52-55,共4页Food Science

基　　金：青岛农业大学高层次人才启动基金项目(630630);青岛农业大学实验技术研究课题(SYJK09-37)

摘　　要：以葡萄糖、果糖、蛋氨酸、甘氨酸、精氨酸和大豆分离蛋白为美拉德反应原料,研究加热时间和混合比例对褐变程度的影响,并对褐变程度最强的产物进行抗氧化活性检测。结果表明:葡萄糖、果糖分别与甘氨酸按物质的量之比2:1混合(pH9.0),并于100℃恒温水浴锅中加热180min时褐变程度最强。葡萄糖-甘氨酸与果糖-甘氨酸模式体系的美拉德反应物都具有一定的抗氧化能力。在相同体积分数条件下,果糖-甘氨酸模式体系的美拉德反应物的还原能力和抗氧化值均要强于葡萄糖-甘氨酸模式体系的美拉德反应物。葡萄糖-甘氨酸模式体系的美拉德反应物对.OH和O2.的抑制率最高分别达50.65%和45.42%,而果糖-甘氨酸模式体系的美拉德反应物对.OH和O2.的抑制率最高则分别达57.55%和28.54%。Glucose,fructose,methionine,glycine and arginine were used to conduct Maillard reaction to explore the effect of heating time and mixing ratio on browning degrees of Maillard reaction products（MRPs）.The antioxidant activity of the MRP with the highest browning degree was also determined.The results showed that the MRPs of glucose-glycine and fructose-glycine systems under the conditions of 2：1sugar-to-glycine ratio,pH 9.0 and incubation at 100 ℃ for 180 min had the highest browning degree.The MRPs of both glucose-glycine and fructose-glycine systems revealed strong antioxidant activities and the MRP of the fructose-glycine had higher reducing capacity and antioxidant value than that of the glucose-glycine system.The highest inhibition rate for hydroxyl and superoxide anion free radicals of the MRP from the glucose-glycine system reached up to 50.65% and 45.42%,respectively;however,the highest inhibition rate for hydroxyl and superoxide anion free radicals of the MRP from the fructose-glycine system reached up to 57.55 % and 28.54%,respectively.

关 键 词：美拉德反应 褐变 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]