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 /
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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.