美拉德反应修饰改善猪血浆蛋白抗氧化肽功能特性的研究  

Improvement of functional properties of procine plasma protein antioxidant peptides via maillard reaction modification

作　　者：刘骞[1] 牛海力 李菁[1,2] 卢岩[1] 耿蕊[1] 孔保华[1] 李东海[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]哈尔滨市产品质量监督检验院,哈尔滨150036

出　　处：《东北农业大学学报》2015年第2期18-23,共6页Journal of Northeast Agricultural University

基　　金：黑龙江省教育厅普通高等学校青年学术骨干支持计划项目(1253G007);高等学校博士学科点专项科研基金项目(新教师类)(20122325120018);国家自然科学基金青年基金项目(31301450)

摘　　要：研究主要探讨美拉德反应修饰对猪血浆蛋白抗氧化肽功能特性的影响。采用D-半乳糖对猪血浆蛋白抗氧化肽进行美拉德修饰,蛋白质和糖的比例为1??3(W/W),在90℃水浴中分别加热0、1和6 h,得到美拉德反应产物(MRPs),测定其溶解性、表面疏水性、乳化性及乳化稳定性、起泡性及起泡稳定性。结果表明,经美拉德反应修饰后猪血浆蛋白抗氧化肽的功能特性有明显改善,其溶解性、乳化及乳化稳定性、起泡及起泡稳定性均随反应时间增加而逐渐增大(P<0.05),表面疏水性则随反应时间增加而降低(P<0.05)。同时,MRPs功能特性随体系中p H的改变而显著变化(P<0.05)。因此,采用美拉德修饰改善猪血浆蛋白抗氧化肽功能特性,可使其广泛应用于食品加工业。This study mainly investigated the influence of functional properties of procine plasma protein antioxidant peptides via Maillard reaction modification. Porcine plasma protein hydrolysate（PPPH） were mixed with D- galactose with the ratio of 1？？3（W/W） to formulate a reaction system and then heated at 90℃ for 0, 1 and 6 h, in order to get maillard reaction products（MRPs） of different reaction times. Solubility, surface hydrophobicity, emulsifying activity index（EAI） and emulsion stability index（ESI）, foaming ability and foam stability were determined. The results showed that the functional properties of porcine plasma protein antioxidant peptides have significantly improved via the Maillard reaction modification. Solubility, EAI and ESI, foaming ability and foaming stability were significantly increased as the heating time increased（P〈0.05）, as well as the surface hydrophobicity of MRPs were significantly decreased as the heating time increased（P〈0.05）. Additionally, the functional properties of MRPs were obviously affected by pH values（P〈0.05）. Therefore, Maillard reaction modification could significantly improve the functional properties of procine plasma protein antioxidant peptides, and also could be used as an emulsifier and as a foaming agent in food industry.

关 键 词：猪血浆蛋白抗氧化肽 D-半乳糖 美拉德反应修饰 功能特性 

分 类 号：S855.12[农业科学—临床兽医学]