糖的种类对海参蛋白美拉德反应产物性质影响研究  

Effects of sugar types on the properties of Maillard reaction products from sea cucumber protein

作　　者：常雨晴 顾盼 张霖雯 赵前程 祁艳霞[1,2,3] CHANG Yuqing;GU Pan;ZHANG Linwen;ZHAO Qiancheng;QI Yanxia(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023;Liaoning Provincial Aquatic Products Analyzing,Testing and Processing Technology Scientific Service Center,Dalian 116023;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034)

机构地区：[1]大连海洋大学食品科学与工程学院,大连116023 [2]辽宁省水产品分析检验及加工技术科技服务中心,大连116023 [3]海洋食品精深加工关键技术协同创新中心,大连工业大学,大连116034

出　　处：《中国食品添加剂》2023年第5期39-47,共9页China Food Additives

基　　金：国家重点研发项目(2018YFD0901004);国家自然科学基金项目(31601538);辽宁省重点科技项目(2020JH1/10200001);辽宁省教育厅基础项目(JL202008);大连市科技创新项目(2019J12SN61)。

摘　　要：以海参蛋白为研究对象,分别选择葡萄糖、果糖、乳糖、麦芽糖、葡聚糖为糖源,探究糖的种类对海参蛋白美拉德产物性质的影响,并对海参蛋白与糖在不同反应时间和pH条件下所得产物性质进行分析。通过接枝度、溶解性和乳化性的测定,得出接枝度大小依次为葡萄糖、乳糖、麦芽糖、果糖和葡聚糖糖化产物,溶解性整体基本随pH和反应时间的增大呈上升趋势,乳化性随反应时间的延长明显提高。基于傅里叶变换红外光谱和差示热量扫描法对不同种类糖和海参蛋白的美拉德反应产物的进行结构表征,结果表明,海参蛋白在糖化反应后3348 cm^(-1)附近的峰向低波数发生了移动,移动的大小为葡萄糖<果糖<乳糖<麦芽糖<葡聚糖,说明糖化过程中发生了氢键缔合,同时海参蛋白美拉德产物的变性峰温度有所提高,稳定性增强。本研究为海参的高值化利用提供基础数据支撑。Sea cucumber proteins were taken as the research object,glucose,fructose,lactose,maltose and dextran were selected as sugar sources to explore the effects of sugar types on properties of sea cucumber protein Maillard products.The properties of Maillard reaction products obtained under different reaction time and pH were analyzed.Through the determination of grafting degree,solubility and emulsification,it was found that grafting degree was in the order of glucose,lactose,maltose,fructose and dextran.The overall solubility basically increased with the increase of pH and reaction time,and emulsification increased significantly with reaction time.The structural characterization of Maillard reaction products of different kinds of sugars and sea cucumber proteins was studied by Fourier transform infrared spectroscopy and differential thermal scanning.The results showed that protein peak near 3348 cm^(-1) moved to the lower wave length after glycosylation,and the order of length moving was glucose<fructose<lactose<maltose<dextran,indicating that hydrogen bond was formed during the glycosylation process.At the same time,denaturation temperature of Maillard products was increased and the stability was improved.This study provides basic data support for the high-value utilization of sea cucumber.

关 键 词：海参 海参蛋白 美拉德反应 糖 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS254.1[轻工技术与工程—食品科学与工程]