美拉德反应修饰的鲢鱼肽抗氧化活性初探-肉类研究.PDF

肉类研究 MEAT RESEARCH 　2010.8 美拉德反应修饰的 鲢鱼肽抗氧化活性初探 孟艳丽，董士远 （中国海洋大学 食品科学与工程学院, 山东 青岛 266003） 摘　要：美拉德反应修饰是改善肽抗氧化活性的新途径。本实验采用鲢鱼肽与葡萄糖作为反应原 料，以不同的浓度反应0，2，4，6，8，10h，并分别对棕色变化、还原糖、游离氨基、还原力和 DPPH自由基清除活性进行了测定， 结果表明美拉德反应产物均表现出很好的抗氧化活性，还原力 在一定的范围内随时间的增加而增强，E组（10g鲢鱼肽和5g葡萄糖）最大，在10h时为A组的6.09 倍。清除DPPH自由基的活性则在2h时达到较高的值，E组具有最高的的自由基清除率为64.45%。美 拉德反应产物的还原力与DPPH自由基清除活性不一致，而且其抗氧化能力不完全依赖于产物的褐变 程度。 关键词：美拉德反应；鲢鱼肽；抗氧化活性 Preliminarily Research on Antioxidant Activity of Silver Carp Peptides Modifi ed by Maillard Reaction MENG Yanli , DONG Shiyuan (Ocean University of China, College of Food Science and Engineering, ShanDong, Qingdao, 266003) ： Abstract Maillard reaction modifi cation is a new way to improve the antioxidant activity of peptides. In this experiment, Maillard reaction products (MRPs) were prepared by heating silver carp peptides and glucose at different concentrations for 0,2,4,6,8,10h, and the changes of browning, reducing sugar, free amino group, reducing power as well as the effect of DPPH radical scavenging are determined, respectively. The results show that Maillard reaction products have shown good antioxidant activity, the reducing power of MRPs to some extent increases with heating time prolonging, group E(10g silver carp peptides and 5g glucose ) is the highest and is 6.09 times as high as group A at 10h.The DPPH radical