反应温度对鸡骨蛋白酶解液美拉德产物光谱特性和抗氧化活性的影响  

Effect of temperature on spectral characteristics and antioxidation of Maillard reaction products derived from chicken bone protein hydrolysate

作　　者：许丹[1] 龚燕丹[1] 沈燕飞[1] 聂小华[1] 

机构地区：[1]浙江工业大学海洋学院,食品科学与工程系,浙江杭州310014

出　　处：《食品与发酵工业》2015年第7期126-129,共4页Food and Fermentation Industries

摘　　要：以鸡骨蛋白酶解液和半乳糖为反应体系,研究了反应温度对其美拉德产物(MRPs)褐变程度、中间产物生成、荧光光谱与体外抗氧化活性的影响。结果表明,反应温度是影响鸡骨蛋白酶解液MRPs光谱特性和抗氧化活性的重要因素,100℃条件下该体系反应的褐变程度最高,中间产物生成量最多,且具有更高的DPPH自由基清除率、羟基自由基清除率和还原能力。此外,褐变程度、中间产物生成量与鸡骨蛋白酶解液MRPs的DPPH自由基清除率和还原力之间具有良好线性关系。Maillard reaction products （MRPs） were prepared by heating chicken bone protein hydrolysate with galactose. The browning, intermediate products, fluorescence intensity and antioxidant capacity （DPPH radical scavenging activity, hydroxyl radical scavenging activity and reducing power） of MRPs were evaluated and compared at different temperature. The results showed that temperature was an important factor influencing the spectral characteristics and antioxidant activity of MRPs. The browning, intermediate products, fluorescence intensity and antioxidant capacity of Maillard reaction increased with the increase of temperature. Moreover, the DPPH radical scavenging activity and reducing power of MRPs correlated well with browning intensity and intermediate products.

关 键 词：鸡骨蛋白酶解液 美拉德产物 光谱特性 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]