摘要
以还原力为指标对双孢蘑菇源抗氧化肽进行美拉德反应修饰研究。通过单因素实验研究了糖种类、体积比、pH、时间对双孢蘑菇源抗氧化肽美拉德反应修饰的影响,在此基础上采用正交实验优化了双孢蘑菇源抗氧化肽的美拉德反应修饰工艺。实验结果表明双孢蘑菇源抗氧化肽的最佳美拉德反应修饰工艺为:以果糖作为修饰反应物,果糖、双孢蘑菇源抗氧化肽二者的体积比为4:1,pH11.0,时间150min;该条件下制备的美拉德反应产物的还原力大约是修饰前的5倍,提示美拉德反应是提高抗氧化肽抗氧化活性的有效方法。
Antioxidant peptide from agaricus bisporus was modified by Maillard reaction using reducing power as an inspected indicator.The effect of four main factors including kind of carbohydrate,volume fraction, pH value and time on Maillard reaction were studied by using single factor analysis method.On this basis,the optimal technology for Maillard reaction modification of antioxidant peptide from agaricus bisporus was obtained by orthogonal experiment.Experimental results showed that the best technology for Maillard reaction modification of antioxidant peptide from agaricus bisporus were as following.reactant of fructose, volume fraction of 4：1, pill 1.0,150min, the reducing power of modified antioxidant peptide by Maillard reaction on this condition was about 5 times of original antioxidant peptide.This suggests that the Maillard reaction might be served as an effective approach to improve antioxidant activity of antioxidant peptide.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第17期208-211,共4页
Science and Technology of Food Industry
基金
安徽省高等学校省级优秀青年人才基金项目(2012SQRL144)
安徽省自然科学基金(11040606M96)
安徽科技学院生物学校级重点建设学科项目(AKXK20102-1)
关键词
双孢蘑菇
抗氧化肽
美拉德反应
还原力
agaricus bisporus antioxidant peptide Maillard reaction
reducing power
