美拉德反应改性壳聚糖产物体外抗氧化能力的研究  

Study on the antioxidant properties in vitro of chitosan MRPs modified by Maillard reaction

作　　者：徐红萍 余翔[1] 张迎阳[1] 田甜[1] 赵见营[1] 章建浩[1] 

机构地区：[1]国家肉品质量安全控制工程技术研究中心,教育部肉品加工与质量控制重点实验室,农业部农畜产品加工与质量控制重点开放实验室,南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2013年第16期150-153,168,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2012BAD28B01);国家公益性行业(农业)科研专项(201303082-2)

摘　　要：利用美拉德反应对壳聚糖进行改性来提高其抗氧化能力。通过测定改性后壳聚糖美拉德反应产物(MRPs)的DPPH自由基清除率、还原能力及螯合铁离子能力,确定不同壳聚糖粘度及浓度、葡萄糖浓度、pH和温度的反应条件对MRPs体外抗氧化能力的影响。结果表明,壳聚糖经改性后,MRPs体外抗氧化能力得到显著改善(p<0.05)。MRPs的DPPH自由基清除率、还原能力与葡萄糖浓度、壳聚糖浓度和温度呈现正相关趋势。低、中粘度壳聚糖MRPs仅在还原能力上有显著差异(p<0.05)。1%的低、中粘度壳聚糖改性后MRPs铁离子螯合率比改性前分别提高了34.41%、24.5%。pH在3.6～5.4内对壳聚糖MRPs体外抗氧化能力有比较复杂的影响。This study was to improve the antioxidant properties of chitosan by modify it with Maillard reaction. The DPPH free radical scavenging activity,reducing power and iron ion chelating ability of modified chitosan Maillard reaction products of（MRPs） were measured to determine the influences of such reaction conditions as different viscosity and concentrations of chitosan,different glucose concentration,pH and temperature on the antioxidant properties in vitro of MRPs. Results showed that the antioxidant properties in vitro of MRPs （products of chitosan modified by Maillard reaction） had been improved significantly（p＆lt;0.05）,and the DPPH free radical scavenging activity and reducing power of MRPs were positively correlated to the viscosity and concentration of chitosan,glucose contration and reaction temperature （p＆lt;0.05）. The MRPs of Low,medium viscosity of modified chitosan only differed in reduing power（p＆lt;0.05）. The iron ion chelation rate of 1% of the low,medium viscosity chitosan MRPs were increased by 34.41% and 24.5%,respectively. The pH3.6～5.4 value had a complicated influence on the antioxidant properties of chitosan MRPs.

关 键 词：壳聚糖 葡萄糖 美拉德反应 体外抗氧化能力 

分 类 号：TS201.21[轻工技术与工程—食品科学]