摘要
研究壳聚糖与葡萄糖的美拉德反应,考察了三个不同体系(壳聚糖的氨基与葡萄糖的羰基的物质量之比分别为1∶1、1∶2和2∶1)的反应过程中产物pH、吸光度以及其对超氧阴离子O2-.的清除状况。结果表明:三个体系的pH变化不大;美拉德反应产物(MRPs)的最大吸收波长均在460nm左右;不同体系得到的MRPs对O2-.都具有较好的清除效果,尤其以氨基与羰基物质量之比为1∶2的体系抗氧化性最好,并且MRPs的抗氧化能力不完全依赖于产物的褐变程度。
The Maillard reaction of chitosan reacted with glucose was studied. The pH, absorbance and scavenging effect on superoxide anion radical of the Maillard reaction products （ MRPs ） were determined. The results showed the variety of pH was small, the biggest absorbance wavelength was about 460nm, three kinds of MRPs with different proportions （the ratio of - NH2 and - OH was 1 ： 1, 1 ： 2,2 ： 1 respectively） exhibited good scavenging activities to superoxide anion radical, especially when the ratio of them was 1：2, the antioxidant activities was best. And antioxidant activities of MRPs were independent of the browning.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第10期91-93,共3页
Science and Technology of Food Industry
基金
上海市重点学科建设项目专项基金(T1102)
上海市教育委员会科研项目(07zz134)
