摘要
利用大豆分离蛋白(SPI)与壳聚糖(CS)建立美拉德反应体系,以DPPH自由基清除率、超氧阴离子自由基(O_(2)^(-)·)清除率、对细菌(大肠杆菌、金黄色葡萄球菌、沙门氏菌)的抑菌性作为检测指标,经单因素实验和正交实验优化分别具有高接枝度、强抗氧化性、强抑菌性的美拉德反应产物(MRPs)的适宜反应温度、相对湿度、反应时间以及SPI与CS质量比。结果表明:当反应温度80℃、相对湿度51.4%、反应时间5 h、SPI与CS质量比1∶1时,接枝度最高,为65.13%;当反应温度90℃、相对湿度51.4%、反应时间6 h、SPI与CS质量比1∶1.5时,MRPs对DPPH·清除率最高,为95.63%;当反应温度90℃、相对湿度61.0%、反应时间7 h、SPI与CS质量比1∶1.5时,MRPs对O_(2)^(-)·清除率最高,为91.93%;当反应温度100℃、相对湿度51.4%、反应时间6 h、SPI与CS质量比1∶1.5时,MRPs对大肠杆菌抑菌性最强;当反应温度100℃、相对湿度73.9%、反应时间7 h、SPI与CS质量比1∶2时,MRPs对金黄色葡萄球菌抑菌性最强;当反应温度100℃、相对湿度26.1%、反应时间3 h、SPI与CS质量比2∶1时,MRPs对沙门氏菌抑菌性最强。研究结果表明通过控制反应条件,可在一定范围内调节MRPs各个功能性质的强弱以满足不同的实际需要。
The soybean protein isolate(SPI) and chitosan(CS) were used to establish Maillard reaction system. Using DPPH free radical scavenging rate, superoxide anion free radical(O;·) scavenging rate and antibacterial activity against bacteria, including Escherichia coli, Staphylococcus aureus, and Salmonella as detection indicators, the four factors of reaction temperature, reaction time, relative humidity and mass ratio of SPI to CS of preparing Maillard reaction products(MRPs) with high grafting degree, strong antioxidant activity and antibacterial activity respectively were optimized through single factor experiment and orthogonal experiment. The results showed that when the reaction temperature was 80℃, the relative humidity was 51.4%, the reaction time was 5 h and the mass ratio of SPI to CS was 1∶1, the grafting degree was the highest, reaching 65.13%. When the reaction temperature was 90℃, the relative humidity was 51.4%, the reaction time was 6 h and the mass ratio of SPI to CS was 1∶1.5, the DPPH· scavenging rate of MRPs was the best(95.63%). When the reaction temperature was 90℃,the relative humidity was 61.0%, the reaction time was 7 h and the mass ratio of SPI to CS was 1∶1.5, the O;· scavenging rate of MRPs was the highest(91.93%). When the reaction temperature was 100℃, the relative humidity was 51.4%, the reaction time was 6 h and the mass ratio of SPI to CS was 1∶1.5, MRPs had the strongest antibacterial effect on E.coli;when the reaction temperature was 100℃, the relative humidity was 73.9%, the reaction time was 7 h and the mass ratio of SPI to CS was 1∶2, MRPs had the strongest antibacterial effect on Staphylococcus aureus;when the reaction temperature was 100℃, the relative humidity was 26.1%, the reaction time was 3 h and the mass ratio of SPI to CS was 2∶1, MRPs had the strongest antibacterial activity against Salmonella. The results showed that by controlling the reaction conditions, the strength of each functional property of MRPs could be adjusted within a certain range to meet different actual needs.
作者
黄翠萍
龙迪
杨智皓
张伟杰
蒋中良
罗典
刘蓉蓉
黎杉珊
HUANG Cuiping;LONG Di;YANG Zhihao;ZHANG Weijie;JIANG Zhongliang;LUO Dian;LIU Rongrong;LI Shanshan(College of Food Science,Sichuan Agricultural University,Ya'an 625014,Sichuan,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2021年第10期29-36,共8页
China Oils and Fats
基金
四川省教育厅2018年度科研项目(18ZB0458)。
关键词
大豆分离蛋白
壳聚糖
美拉德反应共聚物
抗氧化性
抑菌性
soybean protein isolate
chitosan
Maillard reaction copolymer
antioxidant activity
antibacterial activity
作者简介
黄翠萍(1995),女,在读硕士,研究方向为食品质量安全与控制,E-mail:cuipinghuang_miss@163.com;通信作者:黎杉珊,副教授,E-mail:lishanshan.812@163.com。
