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
Effects of the different reaction antioxidant activities of the Maillard reaction products in carp protein-D-xylose system
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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.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.
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Key words:
- Maillard reaction /
- alcohol solvent /
- carp protein /
- D-xylose /
- DPPH radical /
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