The Maillard reaction between hydrolyzate of Ruditapes philippinarum and glucose and the antioxidant activities of the Maillard reaction products (MRPs) were studied. Alcalase was applied to hydrolyze the Ruditapes philippinarum protein. Based on the result of single-factor experiment, optimum enzyme hydrolysis conditions were as follow:substrate concentration 10%, Alcalase protease concentration 1%,pH8.0,ezymolysis temperature 65t,and enzymolysis time 3h. Under the condition,the degree hydrolysis of protein was 17.8%. The Maillard reaction was conducted as follow condition: glucose concentration 6% and pH8.0 incubation in 120℃ for 1h. The Maillard reaction products were fractionized into four fractions by gel chromatography. The result of antioxidant experiments showed that all fractions of MRPs had antioxidant activity. Among them the fraction of Ma had the strongest antioxidant activity,of which inhibitions against DPPH·,O2-· reached 76.8%,68.6% respectively.%以花蛤蛋白酶解液为原料制备具有抗氧化活性的美拉德反应产物(MRPs).结果表明,将花蛤蛋白制成10％的匀浆,加入1％ Alcalase蛋白酶进行酶解,调节pH8.0,在65℃下水解3h,水解度为17.8％.酶解液通过与6％葡萄糖,在pH8.0,温度120℃下,反应1h,褐变程度最大.美拉德反应产物通过分离得到4个组分,实验证明,4个组分都具有抗氧化活性,其中组分Ma的抗氧化活性最强,对DPPH·和O2-·的清除率分别为76.8％和68.6％.
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