摘要
为分析美拉德反应产物的物理、化学特性,比较不同反应物和反应程度对其抗氧化性的影响,用葡萄糖与不同氨基酸(天冬酰胺、甘氨酸和精氨酸)进行模式美拉德反应;采用色差测量和分光光度法分析美拉德反应产物的物理、化学特性,并通过ABTS法评价其抗氧化能力。结果表明,随着加热时间的延长,美拉德反应产物的色差值中L*值降低,a*值和b*值增大,ABTS自由基清除率提高,但清除率提高速率与浓度的增加速率不完全呈正比。3个美拉德反应体系均显示出优良的ABTS自由基清除能力。自由基清除能力由大到小依次为葡萄糖-精氨酸美拉德产物、葡萄糖-甘氨酸美拉德产物、葡萄糖-天冬酰胺美拉德产物。醇析分离前、后不同组分的自由基清除能力由大到小依次为高分子组分、原混合样品、低分子组分。
To analyze physiochemical properties of the MRPs and to determine the impacts that different reactants and extent of MR have on antioxidant activity of Maillard reaction products （MRPs）, MRPs were prepared using glucose and different amino-acids （asparagines, glycine and arginine） by autoclave heating. Colorimeter and UV-visible spectrophotometer were used to analyze physiochemical properties of the MRPs, providing reference of extent and velocity of MR. The radical-scavenging activity of the samples was determined with ABTS assay. During the heating process, L＊ value decreased, while a＊ and b＊ values increased and the radical-scavenging activity of MRPs increased, but not as much as the increasing rate of concentration. Three groups of MRPs all showed fairly good radical-scavenging activity （Glucose-Arginine MRPs〉Glucose-Glycine MRPs〉Glucose-Asparagines MRPs） . In order, radical-scavenging activities of MRPs before and after alcohol precipitation were as follows： high-molecular-weight MRPs〉original MRPs〉 low-molecular-weight MRPs.
出处
《中国食品学报》
EI
CAS
CSCD
2008年第3期12-22,共11页
Journal of Chinese Institute Of Food Science and Technology
关键词
美拉德反应产物
物理化学性质
抗氧化性
Maillard Reaction product Physiochemical property Antioxidant activity
