螺蛳蛋白美拉德反应产物活性的研究  

The Study on Snail Protein Maillard Reaction Product Activity

作　　者：黎海彬 罗岸峰 刘勃 潘宁 黄永春[3] 宋贤良[4] LI Haibin;LUO Anfeng;LIU Bo;PAN Ning;HUANG Yongchun;SONG Xianliang(Guangdong Yahe Biotechnology Co.,Ltd.,Qingyuan 530000;Guangxi Hugui Food Group Co.,Ltd.,Liuzhou 545000;Guangxi University of Science and Technology,Liuzhou 545000;South China Agricultural University,Guangzhou 510642)

机构地区：[1]广东雅和生物科技有限公司,清远530000 [2]广西沪桂食品集团有限公司,柳州545000 [3]广西科技大学,柳州545000 [4]华南农业大学,广州510642

出　　处：《食品工业》2023年第7期103-108,共6页The Food Industry

基　　金：广西重点研发计划项目:螺蛳粉生产技术创新及产业化示范的研究(桂科AB22035061);2023年柳州螺蛳粉产业高质量发展科技计划专项:《柳州螺蛳粉风味调控关键技术及其产业化应用研究》。

摘　　要：以螺蛳蛋白酶解液为原料,通过美拉德(Maillard)反应提高其产品的色香味。选用最佳工艺条件下制得的Maillard反应液作为研究对象,进行其抗氧化活性评价及GC-MS分析。结果表明,螺蛳蛋白酶解液在Maillard反应后的产物对羟自由基清除率峰值是76.01%,对DPPH自由基清除率峰值是81.50%,对Fe^(3+)螯合能力峰值是50.01%,反应产物总抗氧化活性的吸光度为0.751,螺蛳蛋白酶解液在Maillard反应后抗氧化活性提高很多,同时增加产品的营养价值。The hydrolysate of snail protein was used as raw material,and the biological technology of improving flavor and color of seasoning products by Maillard reaction was studied.The Maillard reaction solution produced under the best process conditions was selected as the research object.The results showed that the peak clearance of hydroxy radical was 76.01%,it was 81.50%for DPPH radical,and the peak value of Fe^(3+)chelation ability was 50.01%,which showed that the product of snail protein was increased after Maillard reaction,and the peak absorbance of total antioxidant activity was 0.751,which exceeded the control group and increased its nutritional value.

关 键 词：螺蛳 抗氧化性 MAILLARD反应 生物酶解 

分 类 号：TS201.2[轻工技术与工程—食品科学]