摘要
制备了不同葡萄糖浓度条件下罗非鱼鱼皮胶原肽-葡萄糖美拉德反应体系,评价了不同体系中美拉德反应产物(MRPs)的特征和抗氧化活性。结果表明:加热1 h内反应体系的pH值均显著降低(P<0.05);MRPs在294nm处的吸光值和褐变强度的增加与游离氨基基团含量的降低一致;MRPs的荧光强度随加热时间的增加而显著增加(P<0.05)。相比较于胶原肽,MRPs对DPPH·和ABTS+·清除活性以及还原能力随加热时间的延长而迅速增强,但羟自由基清除活性无显著变化,这可能与MRPs的金属螯合活性相关。胶原肽氨基与葡萄糖羰基摩尔比为1∶2体系中的MRPs具有最高的自由基清除活性以及还原能力。
Tilapia （Oreochromis niloticus） skin gelatin peptides （TSGP）-glucose maillard reaction system were prepared under different glucose concentration conditions, the charateristics of Maillard reaction products （MRPs） and their antioxidant activities were investigated. The results showed that the pH of all MRPs markedly decreased （P 〈 0.05） withinl h of heating time, the increase in the absorbance in 294 nm and browning intensity were concomitant with the decreases in free amino group content, and fluorescence intensity sharply increased with heating time increased （P 〈 0.05）. Compared to the gelatin peptides, the DPPH and ABTS radical scavenging activity, as well as the reducing power sharply increased with the increase of heating time, but there was no significant change in the hydroxyl radical scavenging activity, which could be related to the metal chelation of the MRPs. The MRPs derived from system of 1：2 molar ratio of free amino group residues to glucose carbonyl group rendered the highest free radical scavenging activities and reducing power.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第3期158-162,共5页
Food and Fermentation Industries
基金
国家自然科学基金项目(No.31101392)
关键词
罗非鱼
鱼皮胶原肽
美拉德反应产物
抗氧化活性
tilapia, skin gelatin peptides, maillard reaction products, antioxidant activities
