壳寡糖-酪蛋白美拉德反应产物的优化制备及抗氧化活性  

Optimization of preparation of Maillard reaction products from chitosan oligosaccharide-casein and their antioxidant activity

作　　者：李飞寰 赵永亮[1] 姚启悦 赵春杰 任军华 王欢 安星亮 LI Feihuan;ZHAO Yongliang;YAO Qiyue;ZHAO Chunjie;REN Junhua;WANG Huan;AN Xingliang(College of Bioengineering,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南工业大学生物工程学院,郑州450001

出　　处：《中国食品添加剂》2023年第9期127-133,共7页China Food Additives

摘　　要：以壳寡糖与酪蛋白为反应物,通过建立湿法美拉德反应体系,制备壳寡糖-酪蛋白美拉德反应产物(CC-MRPs)。以还原力为指标,通过单因素与响应面试验优化壳寡糖(COS)与酪蛋白(Cas)美拉德反应条件,并测定其对1,1-二苯基-2-三硝基苯肼(DPPH自由基)、2,2-连氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS^(+)自由基)、羟基自由基(OH自由基)的清除能力。结果表明CC-MRPs最优反应条件组合为:初始pH 10.9,反应温度120℃,反应时间2.7 h、COS∶CAS质量比3.9∶1。在此条件下形成的5 mg/mL CC-MRPs的还原力为1.39±0.04。此外CC-MRPs对OH自由基的清除率与4 mg/mL以及5 mg/mL维生素C相当,DPPH自由基清除率显著弱于维生素C,5 mg/mL CC-MRPs对ABTS+自由基的清除率显著高于维生素C。Maillard reaction products(CC-MRPs)were prepared with chitosan oligosaccharide and casein.The Maillard reaction conditions were optimized by single factor and response surface tests.The scavenging abilities of CC-MRPs to 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH·),2,2-diazo-bis(3-ethyl-benzothiazole-6-sulfonic acid)diammonium salt(ABTS^(+)·)and hydroxyl radical(·OH)were determined.The results showed that the optimal reaction conditions for CC-MRPs were:initial pH 10.9,reaction temperature 120℃,reaction time 2.7 h,and the mass ratio to COS∶CAS was 3.9∶1.Under the above conditions,the reduction force of 5 mg/mL CC MRPs was 1.39±0.04.In addition,the scavenging rate of OH radical by CC MRPs was similar to that of 4 mg/mL and 5 mg/mL of vitamin C,the scavenging rate of DPPH radical was significantly weaker than that of vitamin C,and 5 mg/mL CC MRPs scavenging rate of ABTS+radical was significantly higher than that of vitamin C.

关 键 词：壳寡糖 酪蛋白 美拉德反应产物 抗氧化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]