酪蛋白-木糖体系美拉德反应产物的抗氧化活性  

Antioxidant activities of Maillard reaction products derived from casein-xylose model system

作　　者：章银良[1] 周文权[1] 左婷婷[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品科技》2012年第7期65-70,共6页Food Science and Technology

基　　金：郑州轻工业学院博士基金项目(2007BSJJ007)

摘　　要：研究评价了由酪蛋白-木糖模拟体系产生的美拉德反应产物的抗氧化活性,考察了反应过程中体系的pH、褐变和中间产物的变化,并测定了美拉德反应产物对金属离子(Cu2+和Fe2+)的螯合能力、自由基清除能力(.OH、DPPH.和ABTS.)以及其还原能力。结果表明,模拟体系的酸度和褐变均随反映的进行而逐渐增加,中间产物在反应初期大量形成;美拉德反应产物对Fe2+的螯合能力要明显强于对Cu2+的螯合能力;美拉德反应产物对DPPH.和ABTS.具有较强的清除作用,而对.OH的清除作用较弱;美拉德反应产物的还原能力随反应时间的延长而逐渐增大。The purpose of this study was to evaluate the antioxidant activity of Maillard reaction products （MRPs） derived from casein-xylose model system as a function of heating time. The pH value, browning and intermediate products of the model systems during the Maillard reaction were observed. The metal ions（Cu^2＋ and Fe^2＋） chelating activity, radical（.OH, DPPH. and ABTS.） scavenging activity and reducing power of the MRPs were investigated. The results indicated that the acidity and browning of the MRPs went on increasing with the heating time increased, and the intermediate products of MRPs were sharply increased within the first 30 min of the Maillard reaction. The ferrous ion chelating activity of MRPs samples was much higher than the cupric ion chelating ability. MRPs showed a stronger DPPH and ABTS radical scavenging activities than -OH radical scavenging activity. The reducing power of MRPs increased as the reaction time prolonging.

关 键 词：酪蛋白 木糖 美拉德反应产物 抗氧化 

分 类 号：TS201[轻工技术与工程—食品科学]