不同反应溶剂对鲫鱼蛋白-D-木糖体系美拉德反应产物抗氧化活性的影响

章银良; 卢慢慢; 章馨元; 张陆燕; 庞丹洋

doi:10.3969/j.issn.2095-476X.2015.5/6.005

CN 41-1437/TS ISSN 2096-1553

不同反应溶剂对鲫鱼蛋白-D-木糖体系美拉德反应产物抗氧化活性的影响

章银良 , 卢慢慢 , 章馨元 , 张陆燕 , 庞丹洋

章银良, 卢慢慢, 章馨元, 等. 不同反应溶剂对鲫鱼蛋白-D-木糖体系美拉德反应产物抗氧化活性的影响[J]. 轻工学报, 2015, 30(5-6): 22-26,32. doi: 10.3969/j.issn.2095-476X.2015.5/6.005

引用本文: 章银良, 卢慢慢, 章馨元, 等. 不同反应溶剂对鲫鱼蛋白-D-木糖体系美拉德反应产物抗氧化活性的影响[J]. 轻工学报, 2015, 30(5-6): 22-26,32. doi: 10.3969/j.issn.2095-476X.2015.5/6.005

ZHANG Yin-liang, LU Man-man, ZHANG Xin-yuan, et al. Effects of the different reaction antioxidant activities of the Maillard reaction products in carp protein-D-xylose system[J]. Journal of Light Industry, 2015, 30(5-6): 22-26,32. doi: 10.3969/j.issn.2095-476X.2015.5/6.005

Citation: ZHANG Yin-liang, LU Man-man, ZHANG Xin-yuan, et al. Effects of the different reaction antioxidant activities of the Maillard reaction products in carp protein-D-xylose system[J]. Journal of Light Industry, 2015, 30(5-6): 22-26,32. doi: 10.3969/j.issn.2095-476X.2015.5/6.005

不同反应溶剂对鲫鱼蛋白-D-木糖体系美拉德反应产物抗氧化活性的影响

郑州轻工业学院食品与生物工程学院, 河南郑州 450001
基金项目: 河南省科技攻关项目(122102110055)
中图分类号: TS201.2

Effects of the different reaction antioxidant activities of the Maillard reaction products in carp protein-D-xylose system

College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Received Date: 2015-07-04
Available Online: 2015-11-15
CLC number: TS201.2

摘要: 采用4种不同反应溶剂(纯水、50%乙醇、50%甲醇、50%异丙醇)进行美拉德反应,以DPPH作为美拉德反应产物(MRPs)抗氧化活性的检测指标,从温度、时间、pH值、反应底物质量比4方面进行单因素试验,分别考查这4个因素对MRPs抗氧化活性的影响,最佳反应条件通过均匀试验选出.结果表明,4种溶剂对美拉德反应的影响趋势基本一致,对DPPH自由基清除率的高低顺序依次为:50%乙醇> 50%甲醇> 50%异丙醇> 纯水;得到的最佳优化条件为:温度134℃,反应时间87 min,反应初始pH=12.0,鲫鱼蛋白与D-木糖质量比为3:1,此时在50%乙醇作为反应溶剂的条件下的MRPs抗氧化活性最强,经计算得出对DPPH自由基的理论清除率为41.59%,实际试验清除率为40.72%,优化结果可靠.
- 美拉德反应 /
- 醇溶剂 /
- 鲫鱼蛋白 /
- D-木糖 /
- DPPH自由基 /
- 抗氧化活性
Abstract: Maillard reaction was made with four different reaction solvent (pure water, 50% ethanol, 50% methanol, 50% iso-propyl alcohol) with DPPH as MRPs antioxidant activity indicator.By single factor test, the effect of temperature, time, pH and concentration of reactants on MRPs oxidation activity was studied, and optimum technological conditions were obtained by uniform test.The results showed that the effect of Maillard reaction by four kinds of solvent had a similar trend, the order of DPPH radical-scavenging activity was 50%ethanol> 50%methanol> 50%iso-propyl alcohol> pure water. The best optimization condition:temperature 134℃, reaction time 87 min, reaction initial pH=12.0, the quality ration of carp protein to D-xylose 3:1, under the condition of 50% ethanol as reaction solvent, MRPs had strongest antioxidant activity.The theory of DPPH free radical clearance rate was 41.59%, the actual test clearance rate was 40.72% by calculating, the optimization result was reliable.
- Maillard reaction /
- alcohol solvent /
- carp protein /
- D-xylose /
- DPPH radical /
1. [1]
  Fayle S E,Gerrard J A.The Maillard Reaction[M].UK(Cambridge):The Royal Society of Chemistry,2002.
2. [2]
  付莉,李铁刚.简述美拉德反应[J].食品科技,2006,31(12):9.
3. [3]
  Baynes J W,Thorpe S R.Role of oxidative stress indiabetic complications:a new perspective on an old paradigm[J].1999,48(1):1.
4. [4]
  贺湘,于淑娟,史文慧,等.脉冲电场强化天冬酰胺-果糖体系的研究[J].食品科学,2011,32(1):78.
5. [5]
  Rufia'n-Henares J A,Morales F J.Effect of in vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractions[J].Journal of Agricultural and Food Chemistry,2007,55(24):10016.
6. [6]
  Somoza V.Five years of research on health risks and benefits of Maillard reaction products:an update[J].Molecular Nutrition and Food Research,2005,49(7):663.
7. [7]
  郭丽萍,王凤舞,刘翠翠.木糖与甘氨酸美拉德反应产物抗氧化性能的研究[J].食品工业科技,2012,33(7):79.
8. [8]
  Wagner K H,Reichhold S,Koschutnig K,et al.The potential antimutagenic and antioxidant effects of Maillard reaction products used as "natural antibrowning" agents[J].Molecular Nutrition and Food Research,2007,51(4):496.
9. [9]
  Hwanga I G,Kima H Y,Woob K S,et al.Biological activities of Maillard reaction products(MRPs) in a sugar-amino acid model system[J].Food Chemistry,2011,126(1):221.
10. [10]
  Lingnert H,Hall G.Formation of Antioxidative Maillard Reaction Products during Food Processing,Amino-carbonyl Reactions in Food and Biological Systems[M].Tokyo:Elsevier,1986:273.
11. [11]
  Hortig W, Baltes W. Investigations of model systems of the Maillard reaction *1 II. Pyrolysis-gas chromatography-mass spectrometry analysis of some non-volatile products of the reaction of-glucose and 4-chloroaniline[J]. Journal of Analytical and Applied Pyrolysis,198l,2(4):321.
12. [12]
  Yaylayan V A,Kaminsky A.Isolation and structural analysis of Maillard polymers:caramel and melanoidin formation in glycine/glucose model system[J].Food Chemistry,1998,63(1):25.
13. [13]
  Cho E J,Piao X L,Jang M H,et al.The effect of steaming on the free amino acid contents and antioxidant activity of Panax ginseng[J].Food Chemistry,2008,107(2):876.
14. [14]
  章银良,周文权.均匀试验优化酪蛋白-木糖美拉德反应产物的抗氧化活性[J].食品工业,2013,34(1):27.
15. [15]
  Yen G C,Hsieh P P.Antioxidative activity and scavenging effects on active oxygen of xylose-lysine Maillard reaction products[J].Journal of the Science of Food and Agriculture,1995,67(3):415.
16. [16]
  Labuza, Theodore P. Maillard reactions in Chemistry,Food and Health[M].UK(Cambridge):Royal Society of Chemistry,1994.
17. [17]
  O'Brien J,Nursten H E,Crabbe MJ.et al.The Maillard Reaction in Foods and Medicine[M].UK(Cambridge):Royal Society of Chemistry,1998.
18. [18]
  陈华.影响食品中美拉德反应的因素[J].四川食品与发酵,1998(3):21.
19. [19]
  章银良.食品与生物试验设计与数据分析[M].北京:中国轻工业出版社,2010.
1. [1]
  张改红 , 许航 , 杜帅 , 徐月莹 , 石栋栋 , 薛晶晶 , 尚紫博 , 毛多斌 . 麦芽酚-β-D-葡萄糖苷的稳定性及其在卷烟加香中的应用. 轻工学报, 2024, 39(5): 102-108. doi: 10.12187/2024.05.012
2. [2]
  池哲翔 , 廖敏 , 史尚 , 李声毅 , 廖芸 , 丁冬 . 国外烟草活性成分提取及纤维材料利用现状与展望. 轻工学报, 2024, 0(0): -.
3. [3]
  尹思睿 , 冯娇 , 杨晓宇 , 李良 . 植物蛋白复配对植物肉品质的影响. 轻工学报, 2024, 39(5): 18-28. doi: 10.12187/2024.05.003
4. [4]
  赵悦 , 闫清泉 , 李玲玉 , 司阔林 , 宗学醒 . 钙螯合盐对牛奶-豌豆双蛋白再制干酪品质的影响. 轻工学报, 2024, 39(5): 1-8. doi: 10.12187/2024.05.001
5. [5]
  吕金羚 , 傅亮 , 陈永生 . 红茶-花生蛋白复合饮品工艺优化及其营养特性研究. 轻工学报, 2024, 0(0): -.
6. [6]
  吕金羚 , 傅亮 , 陈永生 . 红茶-花生蛋白复合饮品工艺优化及其营养特性研究. 轻工学报, 2024, 39(5): 9-17. doi: 10.12187/2024.05.002
7. [7]
  贾尚羲 , 张怡雪 , 石盼盼 , 王昱 , 李可 . 不同时长超声波处理对鹰嘴豆分离蛋白乳化液稳定性的影响. 轻工学报, 2024, 39(5): 40-49. doi: 10.12187/2024.05.005

点击查看大图

计量

PDF下载量: 45
文章访问数: 1090
引证文献数: 0

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

不同反应溶剂对鲫鱼蛋白-D-木糖体系美拉德反应产物抗氧化活性的影响

郑州轻工业学院食品与生物工程学院, 河南郑州 450001

收稿日期: 2015-07-04
网络出版日期: 2015-11-15

基金项目: 河南省科技攻关项目(122102110055)

关键词:

摘要: 采用4种不同反应溶剂(纯水、50%乙醇、50%甲醇、50%异丙醇)进行美拉德反应,以DPPH作为美拉德反应产物(MRPs)抗氧化活性的检测指标,从温度、时间、pH值、反应底物质量比4方面进行单因素试验,分别考查这4个因素对MRPs抗氧化活性的影响,最佳反应条件通过均匀试验选出.结果表明,4种溶剂对美拉德反应的影响趋势基本一致,对DPPH自由基清除率的高低顺序依次为:50%乙醇> 50%甲醇> 50%异丙醇> 纯水;得到的最佳优化条件为:温度134℃,反应时间87 min,反应初始pH=12.0,鲫鱼蛋白与D-木糖质量比为3:1,此时在50%乙醇作为反应溶剂的条件下的MRPs抗氧化活性最强,经计算得出对DPPH自由基的理论清除率为41.59%,实际试验清除率为40.72%,优化结果可靠.