阿拉伯糖-豌豆肽美拉德反应中间体的抗氧化性研究  

Study on the Antioxidant Activity of Aarabinose-Pea Peptides Maillard Reaction Intermediates

作　　者：周雪 方昕 刘园 万素琴 陈泓 ZHOU Xue;FANG Xin;LIU Yuan;WAN Suqin;CHEN Hong(Jiangsu Institute for Food and Drug Control,Nanjing 210008,China)

机构地区：[1]江苏省食品药品监督检验研究院,江苏南京210008

出　　处：《食品安全导刊》2025年第3期68-70,共3页China Food Safety Magazine

基　　金：江苏省大型科研仪器开放共享自主研究课题(TC2024A075)。

摘　　要：本文研究阿拉伯糖-豌豆肽美拉德反应中间体的抗氧化活性,并与豌豆分离蛋白酶解液以及豌豆肽完全美拉德反应产物进行比较。结果表明,豌豆肽中间体的DPPH自由基清除活性、还原力和Fe^(2+)螯合能力均高于酶解液。中间体的DPPH自由基清除活性比完全美拉德反应产物低,还原力接近完全美拉德反应产物,Fe^(2+)螯合能力比完全美拉德反应产物强,浓度为6.0 mg·mL^(-1)时,中间体的Fe^(2+)螯合率达到96.64%。说明阿拉伯糖-豌豆肽美拉德反应中间体可作为一种新型抗氧化剂应用于食品中。In this paper,the antioxidant activity of arabinose-pea peptide Maillard reaction intermediates was studied,and compared with pea isolate protein hydrolysate and pea peptide complete Maillard reaction products.The results showed that the DPPH radical scavenging activity,reducing power and Fe^(2+)chelating ability of pea peptide intermediates were higher than those of the enzymatic hydrolysate.The DPPH radical scavenging activity of the intermediate was lower than that of the complete Maillard reaction product,the reducing power was close to that of the complete Maillard reaction product,and the Fe^(2+)chelating ability was stronger than that of the complete Maillard reaction product,and the Fe^(2+)chelating rate of the intermediate reached 96.64%at a concentration of 6.0 mg·mL^(-1).These results indicated that arabinose-pea peptide Maillard reaction intermediate can be used as a new antioxidant in food.

关 键 词：豌豆肽 美拉德反应中间体 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]