美拉德反应对鱼蛋白酶解物抗氧化活性的影响

摘要

Enzymatic hydrolyzates of proteins are recovered from surimi washings as raw materials,Maillard reaction products (MRPs) are prepared by the reaction with four different varieties of sugar (glucose,D-fructose,sucrose and lactose),the impacts of Maillard reaction on antioxidant activity are studied in this research.Glucose is identified as the most suitable sugar based on DPPH radical scavenging activity,according to response surface,the optimal Maillard reaction conditions are obtained as follows:heating temperature is 126.92 ℃,initial reaction pH is 10.39,reaction time is 3.89 h and glucose concentration is 3 g/dL.Under the optimal reaction conditions,hydroxyl radical scavenging activity is increased from 34.83％ to 61.82％,DPPH radical scavenging activity,ABTS scavenging activity and reducing power are enhanced.It indicates that the antioxidant activities of recovered fish protein hydrolysates from surimi washings are improved by Maillard reaction.%文章以鱼糜漂洗液回收蛋白酶解物为原料,分别与葡萄糖、D-果糖、蔗糖、乳糖反应制备美拉德反应产物,探讨美拉德反应对酶解物抗氧化活性的影响.以DPPH自由基清除率为指标,选出葡萄糖作为美拉德反应的最适糖,通过响应面优化试验得出最佳反应条件:加热温度为126.92℃、反应初始pH为10.39、反应时间为3.89 h、葡萄糖浓度为3 g/dL.在此条件下,羟基自由基清除能力从34.83％增加到61.82％,DPPH自由基清除能力、ABTS自由基清除能力和还原力也有所提高.因此,美拉德反应可以提高鱼糜漂洗液回收蛋白酶解物的抗氧化能力.