美拉德反应对金带细鲹鱼肉蛋白酶解物功能特性及潜在危害物形成的影响  

Effect of Maillard reaction on functional properties and potential contaminants formation of Yellow Stripe Trevally meat protein hydrolysates

作　　者：王军[1] 王忠合[1] 傅力[1] 卢彬[2] 

机构地区：[1]韩山师范学院生命科学与食品科技学院,广东潮州521041 [2]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《食品与发酵工业》2015年第11期23-28,共6页Food and Fermentation Industries

基　　金：广东省自然科学基金项目(S2013040015478);广东省高校优秀青年创新人才培养计划项目(2013LYM0056);韩山师范学院博士启动项目(QD20130516&QD20140324);韩山师范学院一般项目(LY201306);潮州市科技计划项目(2013X05&2013X06)资助

摘　　要：以金带细鲹鱼肉蛋白酶解物为原料,在不同温度(100℃和120℃)下制备美拉德反应产物,研究美拉德修饰反应对酶解物溶解性、乳化性、体外消化性等功能特性及5-羟甲基糠醛(HMF)和丙烯酰胺等潜在危害物形成的影响。结果表明,随着反应时间的延长,金带细鲹鱼肉蛋白酶解物的中间产物和褐变程度迅速增加,而p H值和游离氨基数显著下降,这表明加热处理促进了酶解物与葡萄糖间的羰氨反应。功能特性分析表明,美拉德反应修饰可提高金带细鲹鱼肉蛋白酶解物的溶解性和乳化稳定性,而乳化活性呈现先升高后降低的趋势,同时,体外模拟胃肠液消化实验表明,美拉德修饰反应降低了鱼肉蛋白酶解物的消化性。酶解物与葡萄糖在120℃下的修饰产物中HMF的含量随时间的延长而增加,而丙烯酰胺的含量先增大后减小。美拉德反应可作为一种有效的修饰方法提高蛋白酶解物的功能特性,但应严格控制反应条件以减少丙烯酰胺和HMF等有害物的形成。This paper aimed to study the effects of Maillard reaction on functional properties of hydrolysates, such as solubility, emulsifying properties and in vitro digestibility, and formation of potential contaminants. With Yellow Stripe Trevally （Selaroides leptolepis） meat protein hydrolysates as raw material, hydrolysates were conjugated with glucose under different temperature （ 100 ~C and 120 ~C ） by Maillard-type glycation. Results showed that the content of intermediate products （absorbance at 294 nm） and browning level （ absorbance at 420 nm） drastically increased with the increasing reaction time, while pH value and the content of free amino group significantly declined with the increasing reaction time, which demonstrated that heating treatment promoted the amino-carbonyl reaction between hy- drolysates and glucose. Analysis on functional properties showed that Maillard-type glycation significantly influenced solubility and emulsifying stability of hydrolysates. Moreover, emulsifying capacity of hydrolysates was increased at first and then decreased with the prolonging reaction time. However, in vitro digestion experiments showed that Mail- lard-type glycation reduced the digestibility of hydrolysates. The content of HMF in Maillard reaction products derived from hydolysates conjugated with glucose at 120 ~C increased with the prolonging reaction time, while the content of acrylamide increased firstly and then decreased. These results showed that Maillard-type glycation could be used to modify some functional properties of meat protein hydrolysates by appropriate selection of reaction conditions to reduce acrylamide and HMF content in Maillard reaction products.

关 键 词：金带细鲹鱼 糖基化 功能性 丙烯酰胺 5-羟甲基糠醛 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]