均匀试验优化酪蛋白—木糖美拉德反应产物的抗氧化活性  

Application of Uniform Design Optimizing the Antioxidant Activity of Maillard Reaction Products Derived from Casein and Xylose

作　　者：章银良[1] 周文权[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：《食品工业》2013年第1期27-30,共4页The Food Industry

基　　金：郑州轻工业学院博士基金项目(2007BSJJ007)

摘　　要：研究采用均匀试验优化酪蛋白—木糖美拉德反应产物的抗氧化活性,并考察不同影响因素(反应温度、反应时间、反映初始pH和反应底物质量比)对美拉德反应产物抗氧化活性的影响。以DPPH自由基清除率作为美拉德反应产物抗氧化活性指标,研究发现在温度120℃,反应时间44 min,反映初始pH为6,酪蛋白与木糖质量比1.5︰1条件下,美拉德反应产物对DPPH自由基的清除率由23.86%显著地增加到82.38%。均匀试验结果还表明模拟体系反应温度和反应底物质量比对美拉德反应产物抗氧化活性具有显著影响(p<0.05),反应时间和反应初始pH之间的交互作用亦有显著影响。The purpose of this study was to optimize the antioxidant activity of Maillard Reaction Products （MRPs） derived from casein and xylose model system according to various single factor experiments and uniform experiment. 4 factors （temperature, retention time, pH value and mass ratio） were taken into consideration, and DPPH radical- scavenging activity was described as the antioxidant activity indicator. The optimal conditions were temperature 120℃（2, mass ratio （casein ： xylose） 1.5 ： 1, pH 6 and retention time 44 min, the DPPH radical-scavenging activity was sharply increased from 23.86% to 82.35% under these conditions. The reaction temperature and mass ratio in the model system had a significant influence （p 〈 0.05） on the antioxidant activity of MRPs, as well as the interaction effect between retention time and pH.

关 键 词：酪蛋白 木糖 美拉德反应产物 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]