谷胱甘肽与半胱氨酸及其梅纳反应衍生产物抑制-宜兰大学食品科学系.doc

國立宜蘭大學食品科學研究所 碩士班專題討論 題目：穀胱甘肽與半胱氨酸及其梅納反應衍生產物抑制多酚氧化酵素之研究 The inhibition of PPO by glutathione, cysteine and their maillard reaction--derivative products 演講者：陳威銓 (Wei-Cyuan Chen) 指導教授：林世斌 老師 日期：Dec. 26, 2008 中文摘要 近年來許多學者對於酚類化合物之研究甚感興趣，主要是它廣泛存在於各種植物中，且含有許多重要的生物特性。儲存於蔬菜及水果當中的酚類化合物，會因多酚氧化酵素而產生一些催化作用，例如：褐變、顏色變暗、產生異味及營養的損失。而多酚氧化酵素會氧化鄰酚形成鄰醌，並加以聚合成有色成份。目前發現某些化合物有抑制多酚氧化酵素的作用，例如：抗壞血酸及其衍生物、巰基化合物和亞硫酸鹽，利用這些化合物可以減少鄰酚變成鄰醌的量。而本實驗是利用梅納反應產物來研究多酚氧化酶之抑制與褐變之間的關係。由實驗結果顯示，葡萄糖或果糖分別與等量之榖胱甘肽或半胱胺酸之混合液經90 oC熱處理後，有抑制多酚氧化酵素的能力，其中以葡萄糖與榖胱甘肽的混合液較佳。 關鍵字：褐變、多酚氧化酵素、梅納反應產物、榖胱甘肽、半胱胺酸 Abstract Phenolic compounds have attracted considerable interest because of their ubiquitous occurrence within the plant kingdom and numerous important properties. Polyphenoloxidases (PPO) are of primary concern to the vegetable and fruit processor since their catalytic action is associated with undesirable browning, discolouring or darkening, as well as off-flavour generation in stored and processed plant-derived foods and beverages, generally resulting in a loss of nutritional value. PPO catalyzes the oxidation of o-phenolic substrates to o-quinones, which are subsequently polymerized to dark-coloured pigments. Several chemical compounds have already been proposed to inhibit PPO. Mainly reducing agents, e.g. ascorbic acid and its derivatives, SH-compounds and sulphites, these latter compounds either act by reducing o-quinones back to their precursor odiphenols. To demonstrate whether Maillard reaction products (MRP) could inhibit enzymatic browning and/or inactivate apple PPO. Under the tested experimental conditions, soluble material derived from heated glucose or fructose/glutathione (GSH) of 90 oC by heat treatment mixtures displayed a higher inhibitory potency on apple PPO activity than that prepared from cysteine (Cyst). Keywords: browning, polyphenoloxidases, maillard reaction products, GSH, Cyst. References *Catherine Billaud, Emeline Roux, Sophie Brun-Me′rimee, Christelle Maraschin. 2003. Inhibitory