超声促进美拉德反应对金带细鲹鱼肉蛋白酶解物的修饰及潜在危害物形成的影响  

Effect of Ultrasound-induced Maillard Reaction on Modification of Protein Hydrolysate from Yellow Stripe Trevally(Selaroides leptolepis) Fish Meat and Potential Hazards

作　　者：王忠合[1] 王军[1] 傅力[1] 卢彬[2] WANG Zhong-he WANG Jun FU Li LU Bin(School of Life Science and Food Technology, Hanshan Normal University, Chaozhou 521041, China College of Food Science and Pharmacy, Xinj iang Agricultural University, Urumqi 830052, China)

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：《现代食品科技》2017年第3期162-170,共9页Modern Food Science and Technology

基　　金：广东省教育厅特色创新项目(2015KTSCX088);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(QD20140324);韩山师范学院一般项目(LY201306);潮州市科技计划项目(2013X05&2013X06)

摘　　要：本文采用超声波法促进金带细鲹鱼肉蛋白酶解物与葡萄糖间的美拉德修饰反应,研究美拉德反应对酶解物功能特性、抗氧化性及潜在危害物形成的影响。结果表明:超声功率或反应时间越高,修饰产物中游离氨基含量越低,接枝度越大,超声处理能加快美拉德反应的速率,且减少丙烯酰胺等美拉德反应潜在危害物的形成。功能特性分析表明,超声处理能显著提高酶解物的溶解性和乳化性(p<0.05),同时,体外模拟消化分析表明,超声处理降低了酶解物的消化性。修饰产物的DPPH自由基清除力、羟自由基清除力、还原力和Fe^(2+)螯合力显著提高(p<0.05),而且超声修饰的能力和修饰物的特性均优于水浴法处理组。超声波促进美拉德修饰反应可提高金带细鲹鱼肉蛋白酶解物的功能特性和抗氧化活性,并减少丙烯酰胺等美拉德反应潜在危害物的形成。Ultrasound was used to promote the Maillard reaction between protein hydrolysates of Selaroides leptolepis and glucose. The effect of the Maillard reaction on the functional properties and antioxidant activities of hydrolysates as well as formation of potentially harmful compounds were evaluated. The results showed that free amino group content decreased while grafting degree correspondingly increased with increasing ultrasound power or reaction time. Moreover, ultrasound treatment promoted the Maillard reaction and decreased the formation of potentially harmful compounds, such as acrylamide. Analysis of functional properties indicated that the ultrasound-induced Maillard reaction significantly enhanced the solubility and emulsifying capacity of hydrolysates（p0.05）. Additionally, in vitro digestion experiments showed that ultrasound treatment reduced the digestibility of hydrolysates. The 2,2-diphenyl-1-picrylhydrazyl scavenging ability, reducing power, and Fe^（2＋）-chelating ability of the modified products were significantly increased（p0.05）, and the modification capability of ultrasound and properties of modified products were better than those of the conventional water bath group. These results showed that the ultrasound-induced Maillard reaction could enhance the functional properties and antioxidant activity of protein hydrolysates of yellow stripe trevally and decrease the formation of acrylamide and other potentially harmful compounds.

关 键 词：金带细鲹 美拉德反应 超声波 功能特性 抗氧化性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]