4种氨基酸与木糖美拉德反应产物的抗氧化活性研究  

Study on Antioxidant Activities of Maillard Reaction Products with Xylose and Four Amino Acids

作　　者：章银良[1] 张陆燕[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450001

出　　处：《中国调味品》2014年第10期65-69,75,共6页China Condiment

摘　　要：为分析美拉德反应产物的抗氧化活性,用木糖与不同氨基酸(甘氨酸、赖氨酸、精氨酸和天冬氨酸)进行模式美拉德反应。以DPPH自由基(DPPH·)清除率作为美拉德反应产物(MRPs)抗氧化活性指标,探索了反应时间、反应pH、反应温度以及氨基酸和木糖的质量比4个因素对MRPs抗氧化性的影响,并通过均匀实验得到最佳工艺条件。结果表明:赖氨酸-木糖模式MRPs对DPPH自由基(DPPH·)清除率最高,抗氧化活性最强。其最佳工艺条件:温度140℃,反应时间60min,反应初始pH 7.0,赖氨酸与木糖质量比3∶1。The purpose is to study the antioxidant activities of Maillard reaction products （MRPs ） derived from xylose and four amino acids（L-Glycine,L-Lysine,L-Arginine and L-Aspartic Acid）.To optimize antioxidant activities of MRPs according to various single factor experiments and uniform experiment.The effects of four factors,including heating time,pH value,temperature and mass ratio of amino acids to xylose on DPPH radical scavenging activity of MRPs are investigated.The results show that the antioxidant activity of Maillard reaction products （MRPs ）derived from xylose and L-Lysine is the highest and the DPPH radical scavenging activity is the highest.The optimal conditions are temperature of 140 ℃,mass ratio （L-Lysine∶ xylose）of 3∶1,pH 7.0 and retention time of 60 min.

关 键 词：氨基酸 木糖 美拉德反应产物 抗氧化活性 

分 类 号：TS264.29[轻工技术与工程—发酵工程]