花蟹肉酶解物美拉德反应产物的抗氧化性

Antioxidant Activity of Maillard Reaction Products Derived from Enzymolysis Product of Portunus pelagicus Meat with Reducing Sugars

DOI：10.3969/j.issn.1673-1689.2015.03.003

中文关键词: 花蟹肉酶解物 美拉德反应产物 理化性质 抗氧化性

英文关键词: enzymolysis product of Portunus pelagicus meat, maillard reaction products,physiochemical property,antioxidant activity

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中文摘要:

为研究花蟹肉酶解物美拉德反应产物(MRPs)的理化性质和功能属性,用花蟹肉酶解物(P)分别与木糖(X)、葡萄糖(G)、乳糖(L)和果糖(F)进行模式美拉德反应,并测定MRPs的褐变程度和pH值变化,同时通过对MRPs进行DPPH自由基清除能力、还原能力、OH自由基清除能力和Fe2+螯合能力的测定,评价其抗氧化能力。结果表明,随着加热时间的延长,各MRPs的褐变程度增加,pH值下降,DPPH自由基清除能力、还原能力和OH自由基清除能力逐渐增加,但各MRPs的Fe2+螯合能力下降。还原糖种类不同,MRPs的抗氧化性不同,各MRPs的DPPH自由基清除能力、还原能力和OH自由基清除能力由强到弱依次为:木糖－花蟹肉酶解物(X－P)、果糖－花蟹肉酶解物(F－P)、葡萄糖－花蟹肉酶解物(G－P)、乳糖－花蟹肉酶解物(L－P)。

英文摘要:

The objective of this study was to evaluate the physiochemical property and antioxidant activity of the MRPs from the reactions between the enzymolysis product of Portunus pelagicus meat and xylose(X),glucose(G),lactose(L) and fructose(F) at different heating time(10,30,60,90 and 120 min). The browning intensity and pH value of the model systems were determined. The DPPH radical scavenging activity,reducing power,hydroxyl radical scavenging activity and iron-chelation activity of the model systems were determined to evaluate the antioxidant activity of the MRPs. With the heating processing,the browning intensity of the model systems increased,as well as the DPPH radical scavenging activity,reducing power and hydroxyl radical scavenging activity,while the pH value and iron-chelation activity were decreased. With the different of reducing sugar,the antioxidant activity of MRPs are different,the intensity of each MRPs in DPPH radical scavenging activity,reducing power and hydroxyl radical scavenging activity in order is xylose-enzymolysis product of Portunus pelagicus meat(X-P),fructose-enzymolysis product of Portunus pelagicus meat(F-P),glucose-enzymolysis product of Portunus pelagicus meat(G-P),lactose-enzymolysis product of Portunus pelagicus meat(L-P).

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