草鱼抗氧化肽的美拉德反应特性研究  

Characterization of Maillard Reaction Products Derived From Antioxidant Peptides of Ctenopharyngodonidellus

作　　者：赵谋明[1] 刘洋[1] 孙为正[1] 苏国万[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2013年第12期2805-2809,共5页Modern Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2012BAD37B08);国家自然科学基金面上项目(31171783);广东省科技计划农业攻关项目(2012B020312001)

摘　　要：本研究通过单独加热草鱼肽和添加木糖加热反应制备热降解产物(TDPs)和美拉德反应产物(MRPs),运用DPPH·抑制率、肽分子量分析及氨基酸分析等方法评价不同反应时间草鱼肽热降解产物及美拉德反应产物的抗氧化性能、分子量分布以及氨基酸组成的变化规律,深入探讨了反应时间对草鱼肽的美拉德反应产物特性的影响。研究发现,单独加热草鱼肽对各时间段热降解产物的总氨基酸含量无显著影响,游离氨基酸含量显著增加,而3000 Da以下肽段含量增多。美拉德反应体系样品随着反应时间的增加,产物中总氨基酸及游离氨基酸含量下降,其中精氨酸及赖氨酸减少尤其显著,分子量大于3000 Da的肽段明显增多,3000 Da以下的肽段含量降低,此外,美拉德反应产物中抗氧化活性显著增强。Thermal degradation products （TDPs） and Maillard reaction products （MRPs） were prepared by heating Ctenopharyngodonidellus peptide with or without addition of xylose. Antioxidant activity, molecular weight distribution and amino acid composition of MRPs and TDPs with different reaction time were evaluated. The results showed that when heating Ctenopharyngodonidellus peptide without adding xylose, the total amino acids content of TDPs had no significant change, while the free amino acid and peptides below 3000 Da increased. The degree of Maillard reaction enhanced by increasing the reaction time, while the total/free amino acids contents decreased. Moreover, arginine and lysine showed remarkable reduction; peptides which above 3000 Da from MRPs increased while below 3000 Da decreased. In addition, the antioxidant activity of peptides increased significantly after Maillard reaction.

关 键 词：草鱼肽 美拉德反应 分子量 抗氧化活性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]