大豆浓缩蛋白与还原糖美拉德反应产物的理化及抗氧化活性的研究  

Physicochemical Properties and Antioxidant Activity in Maillard Reaction Products from Soybean Protein Concentrate and Reducing Sugar Model System

作　　者：李鑫[1] 刘骞[1] 韩建春[1] 李菁[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《大豆科技》2013年第2期30-36,共7页Soybean Science & Technology

基　　金：国家高技术研究发展计划(863计划)项目(2013AA102208-2)

摘　　要：试验通过测定大豆浓缩蛋白(SPC)与还原糖美拉德反应产物(Maillard reaction products,MRPs)的理化特性和抗氧化活性,探讨还原糖种类和反应时间对MRPs特性及其抗氧化效果的影响。将SPC与3种还原糖(葡萄糖、果糖、木糖)按质量比11(w/w)配制成混合液,分别在95℃条件下加热0.5～6.0h,得到不同反应时间的MRPs。测定MRPs的pH、a*值、游离氨基含量以及还原能力和自由基清除能力。研究结果表明,随着加热时间的增加,各反应体系的pH显著降低(P<0.05);a*值显著增加(P<0.05);游离氨基的含量逐渐降低(P<0.05);同时,MRPs的还原能力和ABTS与羟基自由基清除活性显著增加(P<0.05);并且,相对于其他两种还原糖来说,木糖反应体系具有最高的抗氧化活性(P<0.05)。总之,SPC与还原糖的MRPs不仅可以用于食品的着色,而且可以预防体内许多由自由基损伤引起的疾病,起到一定的保健作用。This study investigated the effect of Maillard reaction modification on physicochemical properties and antioxidant activity of soybean protein concentrate（SPC）. Maillard reaction products （MRPs） were pre- pared by heating the SPC and reducing sugars（glucose, fructose and xylose） with a ratio 1：1 for 0.5-6 h, at 95℃ water bath. The pH value, d-value, free amino group content, reducing power and radicals scavenging activity were determined. The results showed that, as heating time increased, the pH value, free amino group content of the model systems were significantly decreased （P〈0.05）; while a＊-value and the antioxidant activity of MRPs was significantly increased （P〈0.05）; MRPs derived from SPC-xylose model system rendered the highest intermediate and browning products, and possessed greater reducing power, ABTS radical and hydroxide radical scavenging activity in the three systems as well. In general, MRPs from SPC-redueing sugar model systems, can not only be used for food coloring, but also prevent free radical damage to the body caused by many diseases.

关 键 词：大豆浓缩蛋白 还原糖 美拉德反应 理化特性 抗氧化活性 

分 类 号：Q512.5[生物学—生物化学]