摘要
在制备芝麻多肽的基础上,研究美拉德反应对芝麻多肽抗氧化活性的影响。结果表明,芝麻多肽美拉德反应的适宜肽糖比为1:2(质量比);美拉德反应能够显著提高芝麻多肽的抗氧化活性,其还原力、ABTS+自由基清除率、DPPH自由基清除率和羟自由基清除率分别提高了121. 4%,304. 5%,81. 2%,103. 2%。美拉德反应降低了芝麻多肽中赖氨酸、甲硫氨酸和酪氨酸含量,增加了丙氨酸、缬氨酸含量,且生成了天冬氨酸、谷氨酸、半胱氨酸和甘氨酸。褐变程度和接枝度均随美拉德反应时间的延长而增加,在反应4 h时,其褐变程度和接枝度分别为1. 42%,26. 4%。美拉德反应产物在210,260 nm处具有吸收峰,且吸收峰强度随着反应时间的延长逐渐增强,这与反应产物中肽键发生了改变和类黑精含量增加有关。可见,美拉德反应对芝麻多肽的抗氧化活性具有一定的影响。
Based on the preparation of sesame peptides,the effect of Maillard reaction on antioxidant activity of sesame polypeptides was studied. The results showed that the suitable ratio of peptide to sugar was 1：2 for Maillard reaction of sesame polypeptide. The Maillard reaction could significantly improve the antioxidant activity of sesame polypeptide,and the reducing power,ABTS＋radical scavenging rate,DPPH radical scavenging rate and hydroxyl radical scavenging rate were increased by 121.4%,304. 5%,81. 2% and 103. 2%,respectively. The contents of lysine methionine and tyrosine were reduced,but the contents of alanine and valine were increased,moreover,aspartic acid,glutamic acid,cysteine and glycine were produced by Maillard reaction of sesame peptides.Browning degree and graft degree increased with the prolongation of Maillard reaction time. When the reaction was carried out for 4 hours,the browning degree and graft degree were 1. 42% and 26. 4% respectively.The Maillard reaction products have absorption peaks at 210 nm and 260 nm,and with the increase of reaction time,the absorption peak intensity was increased gradually. It was related to the change of peptide bond and the increase of melanoidin content in the Maillard reaction products.Therefore,the Maillard reaction had a certain effect on the antioxidant activity of sesame peptides.
作者
钱森和
王洲
魏明
薛正莲
QIAN Sen-he1,2 ,WANG Zhou1,2, WEI Ming1,2 XUE Zheng-lian1,2(1. Department of Biochemistry, Anhui Polytechnic University, Wuhu, Anhui 241000, China; 2. Research Institute of Microbial Pharmaceutical Industry, Anhui Polytechnic University, Wuhu , Anhui 241000, China)
出处
《食品与机械》
CSCD
北大核心
2018年第8期24-28,88,共6页
Food and Machinery
基金
安徽省高校自然基金提升计划(编号:TSKJ2017B17)
安徽工程大学微生物制药产业共性研究院开放课题(编号:ZYYJY201502)
关键词
美拉德反应
芝麻
多肽
抗氧化活性
Maillard reaction
sesame
polypeptide
antioxidant activity
作者简介
钱森和（1978-），男，安徽工程大学副教授，博士。E—mail：qiansenhe@163．com
