紫花苜蓿叶蛋白-木糖体系抗氧化产物的制备及抗氧化活性的研究  

Studies on Preparation and Antioxidant Activity of Antioxidant Products from Alfalfa Leaf Protein-Xylose System

作　　者：辛小丽 张炜 田格 甘文梅 王志娟 Xin Xiaoli;Zhang Wei;Tian Ge;Gan Wenmei;Wang Zhijuan(School of Chemistry and Chemical Engineering,Qirighai Normal University,Xining,Qinghai 810008,China)

机构地区：[1]青海师范大学化学化工学院,青海西宁810008

出　　处：《化学世界》2021年第9期551-558,共8页Chemical World

基　　金：青海省基础研究计划(No.2017-ZJ-712)资助项目。

摘　　要：以紫花苜蓿叶蛋白为原料、木糖为改性物,以总还原能力、1,1-二苯基-2-三硝基苯肼(DPPH·)清除率和OH·清除率为指标,湿热美拉德反应为改性方法,研究了m(紫花苜蓿叶蛋白)∶m(木糖)比、pH、时间和温度对改性的紫花苜蓿叶蛋白抗氧化活性的影响。结果表明,在pH=9,m(紫花苜蓿叶蛋白)∶m(木糖)为1∶3、反应温度80℃、反应时间30 min时,紫花苜蓿叶蛋白-木糖体系抗氧化产物的抗氧化活性最显著,在此条件下制备出的紫花苜蓿叶蛋白-木糖体系抗氧化产物的总还原能力为1.25,DPPH·清除率为47.55%,OH·清除率为20.49%。Using alfalfa leaf protein as raw material and xylose as modifier, total reduction capacity, DPPH free radical scavenging rate and OH· free radical scavenging rate as index, and wet-hot Maillard reaction as modification approach, the effects of pH, substrate ratio, temperature and time on the antioxidant activity of alfalfa leaf protein were explored by single factor experiment. The results showed that the antioxidant activity of Maillard reaction product was the most significant at pH=9 and substrate reaction time of 30 min. Under these conditions, the total reduction ability was 1.25, 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH) radical scavenging rate was 47.55% and OH· free radical scavenging rate was 20.49%.

关 键 词：紫花苜蓿叶蛋白 木糖 美拉德反应 抗氧化活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]