鱼肉蛋白-D-木糖MRPs抗氧化活性的研究  

Study on Antioxidant Activities of Maillard Reaction Products Derived from Fish Protein-D-xylose

作　　者：章银良[1] 卢慢慢 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,河南郑州450001

出　　处：《食品研究与开发》2016年第9期38-42,共5页Food Research and Development

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4种不同品种鱼肉(鲢鱼、草鱼、鲫鱼和鲤鱼)蛋白与D-木糖建立实际体系进行美拉德反应,反应产物通过恒温油浴加热制备,以DPPH自由基(DPPH·)作为美拉德反应产物抗氧化活性的测定指标。单因素试验考察加热温度、时间、p H及反应底物质量比对美拉德反应的影响,优化出MRPs抗氧化活性最强的鲫鱼蛋白-D-木糖为实际反应体系。均匀试验结果表明,鲫鱼蛋白-D-木糖实际体系MRPs对DPPH自由基的清除率最高,抗氧化活性最强。且最佳工艺条件为:反应时间70 min,温度136℃,初始p H 12.0及反应底物质量比(鲫鱼蛋白∶D-木糖)为3∶1。The purpose was to optimize the antioxidant activity of Maillard reaction products （MRPs） derived from four different varieties of fish protein silver carp, grass carp, crucian carp, carp and D-xylose actual system, the preparation of reaction producted by constant temperature oil bath heating and DPPH radical-scavenging activity was described as the antioxidant activity indicator.The temperature, retention time, pH and mass ratio were taken into consideration, selecting MRPs strongest antioxidant activity of fish protein-D-xylose actual system combination, the optimize conditions from uniform test. The optimal conditions were retention time 70 min, temperature 136℃, pH 12.0, mass ratio （crucian carp protein ： D-xylose） 3 ： 1.

关 键 词：美拉德反应 实际体系 抗氧化活性 鱼肉 D-木糖 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]