猪骨蛋白水解物与3种还原糖美拉德反应产物的理化特性及抗氧化活性的研究  

Physicochemical properties and antioxidant activity of Maillard reaction products from pig bone protein hydrolysate and reducing sugar model system

作　　者：马振龙[1] 李菁[1] 刘骞[1] 李沛军[1] 孔保华[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品科技》2013年第4期31-36,共6页Food Science and Technology

基　　金：国家公益性行业(农业)科研专项经费项目(200903012-02);黑龙江省青年科学基金项目(QC2011C001)

摘　　要：主要研究美拉德修饰对猪骨蛋白水解物理化特性和抗氧化活性的影响,采用猪骨蛋白水解物与3种还原糖(D-葡萄糖、D-果糖、D-半乳糖)按物质量浓度比1:1、95℃加热条件下进行反应,分别得到0～6h的美拉德反应产物(Maillard reaction products,MRPs),测定MRPs的理化特性和抗氧化活性。结果表明,随着反应的进行,3个体系的pH值、游离氨基含量逐渐降低(P<0.05);中间产物(A294nm)和褐变产物(A420nm)显著增加(P<0.05);同时,MRPs的还原能力、ABTS自由基清除活性和羟基自由基清除活性显著增加(P<0.05)。在3种反应体系中,猪骨蛋白水解物与D-半乳糖反应产生的MRPs具有最多的中间产物和最大程度的褐变,以及最强的还原能力和ABTS自由基、羟基自由基清除能力。总之,还原糖的种类会显著影响蛋白的糖基化,进而对MRPs的抗氧化活性产生影响。This study mainly investigated the effect of Maillard reaction modification on physicochemical properties and antioxidant activity of pig bone protein hydrolysate,Maillard reaction products were prepared by heating mixture of the pig bone protein hydrolysate and reducing sugars（D-glucose,D-fructose,D-galactose） at ratio 1：1 for 0～6 h,in 95 ℃ water bath.And physicochemical properties and antioxidant activity were also determined.The results showed that,as heating time increased,the pH value,free amino group content of the model systems were significantly decreased（P0.05）,intermediate products（A294 nm） and browning products（A420 nm） were significantly increased（P0.05）,and the antioxidant activity of MRPs were significantly increased（P0.05） which indicated by reducing power,ABTS radical and hydroxide radical scavenging activity.MRPs derived from pig bone protein hydrolysate and D-galactose model system rendered the highest intermediate and browning products,and also possessed greater reducing power,ABTS radical and hydroxide radical scavenging activity in the three systems.Generally,type of reducing sugars had a remarkable influence on the cross-linking of proteins via glycation,which might be associated with antioxidative activity of MRPs.

关 键 词：猪骨蛋白水解物 还原糖 美拉德反应 理化特性 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]