均匀试验优化鲢鱼蛋白-D-木糖美拉德反应产物的抗氧化活性  

OPTIMIZATION OF ANTIOXIDANT ACTIVITY OF MAILLARD REACTION PRODUCTS DERIVED FROM SILVER CARP PROTEIN AND D-XYLOSE BY UNIFORM DESIGN

作　　者：章银良[1] 卢慢慢 张陆燕[1] 章馨元[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2015年第2期28-31,36,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：为分析实际体系美拉德反应产物(MRPs)的抗氧化活性,采用鲢鱼蛋白-D-木糖实际体系制备美拉德反应产物,并利用均匀试验优化其抗氧化活性.同时探讨了加热温度、加热时间、p H及反应底物鲢鱼蛋白与D-木糖的质量比4个因素对MRPs抗氧化活性的影响.以DPPH自由基清除率测定MRPs的抗氧化活性,结果表明在加热温度142℃,加热时间50 min,反应p H 12,反应底物鲢鱼蛋白与D-木糖质量比2∶1的条件下,MRPs对DPPH自由基的清除率最大为40.46%,其抗氧化活性最强.均匀试验结果表明,加热时间和反应p H对鲢鱼蛋白-D-木糖实际体系的MRPs抗氧化活性具有显著影响(p<0.05),加热温度和反应p H之间不仅具有交互作用且呈显著性影响.In order to study the antioxidant activity of Maillard Reaction Products（MRPs） derived from an actual system, the antioxidant activity of the Maillard Reaction Products（MRPs） derived from silver carp protein and D-xylose actual system was optimized the by uniform design,and the influences of four factors（heating temperature,heating time,p H value and mass ratio of silver carp protein to D-xylose） on the antioxidant activity of MRPs also was studied. The antioxidant activity of MRPs was determined by measuring the DPPH free radical scavenging rate. The results showed that MRPs had the highest antioxidant activity（DPPH free radical scavenging rate 40.46%） under the conditions of heating temperature 142 ℃,heating time 50 minutes,p H 12 and mass ratio of silver carp protein to D-xylose 2 ∶1. The results of uniform design showed that the heating time and p H value had significant effects（p〈0.05） on the antioxidant activity of MRPs of the silver carp protein and D-xylose actual system;and the heating temperature and p H value not only had interaction effect but also had significant effect.

关 键 词：鲢鱼蛋白 D-木糖 MRPS 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]