摘要
为分析实际体系美拉德反应产物(MRPs)的抗氧化活性,采用4种不同品种鱼肉(鲢鱼、草鱼、鲫鱼和鲤鱼)蛋白与D-木糖建立实际体系进行美拉德反应,反应产物通过恒温油浴加热制备,以DPPH自由基(DPPH·)作为美拉德反应产物抗氧化活性的测定指标。单因素试验考察加热温度、时间、p H及反应底物质量比对美拉德反应的影响,优化出MRPs抗氧化活性最强的鲫鱼蛋白-D-木糖为实际反应体系。均匀试验结果表明,鲫鱼蛋白-D-木糖实际体系MRPs对DPPH自由基的清除率最高,抗氧化活性最强。且最佳工艺条件为:反应时间70 min,温度136℃,初始p H 12.0及反应底物质量比(鲫鱼蛋白∶D-木糖)为3∶1。
The purpose was to optimize the antioxidant activity of Maillard reaction products （MRPs） derived from four different varieties of fish protein silver carp, grass carp, crucian carp, carp and D-xylose actual system, the preparation of reaction producted by constant temperature oil bath heating and DPPH radical-scavenging activity was described as the antioxidant activity indicator.The temperature, retention time, pH and mass ratio were taken into consideration, selecting MRPs strongest antioxidant activity of fish protein-D-xylose actual system combination, the optimize conditions from uniform test. The optimal conditions were retention time 70 min, temperature 136℃, pH 12.0, mass ratio （crucian carp protein ： D-xylose） 3 ： 1.
出处
《食品研究与开发》
CAS
北大核心
2016年第9期38-42,共5页
Food Research and Development
作者简介
章银良（1963-），男（汉），教授，博士，主要研究方向：食品科学与质量安全。
