虾蟹壳氨基葡萄糖-半胱氨酸美拉德反应产物对酪氨酸酶的抑制作用  

Inhibitory effect of glucosamine-cysteine maillard reaction product on tyrosinase

作　　者：林晓彰[1] 刘必谦[1] 周湘池[1] 章思思[1] 庄怡[1] 

机构地区：[1]宁波大学海洋学院应用海洋生物学教育部重点实验室,浙江宁波315211

出　　处：《海洋科学》2014年第3期14-19,共6页Marine Sciences

基　　金：宁波市科技计划项目(2006B100069)

摘　　要：为了探讨半胱氨酸-氨糖美拉德反应产物(GCMRPs)对酪氨酸酶催化活性的影响及其在对虾冷藏保鲜中的作用,以半胱氨酸及虾蟹壳氨基葡萄糖盐酸盐为原料,在碱性条件下(pH=10)制备美拉德反应产物,并分别测定其酪氨酸酶二酚酶活抑制能力及对南美白对虾黑变腐败的影响。结果显示,GCMRPs具有很强的二酚酶活抑制能力,对酪氨酸酶二酚酶活的抑制类型为不可逆的竞争性抑制。通过比较,在同浓度下,其抑制酪氨酸酶二酚酶活能力比半胱氨酸、曲酸更为优越,可做为一种有效的酶抑制剂。同时,鲜虾保鲜实验显示该产物有很好的防止黑变的能力,且有一定的防腐能力。Research on tyrosinase inhibitors has become a common concern due to the important role of tyrosinase both in mammalian melanogenesis and fruit or shrimp enzymatic browning. In this paper, Maillard reaction products prepared by heating glucosamine hydrochloride-cysteine model in alkaline condition（GCMRPs） were studied for their tyrosinase inhibition activity and effect on quality of shrimp during ice-storage. The results showed that, this compound was an irreversible competitive inhibitor exhibiting a higher inhibitory effect than cysteine and kojic acid at the same concentration. In addition, the effect of GCMRPs on quality of pacific white shrimp during ice-storage was investigated. Shrimp treated with 20 mmol/L GCMRPs exhibited lower melanosis score and total viable count compared with those without treatment throughout the storage period.

关 键 词：酪氨酸酶 半胱氨酸 氨糖 美拉德反应产物 抑制 黑变 

分 类 号：Q554[生物学—生物化学]