摘要
本文以核桃渣为原料,通过核桃蛋白的提取与酶解,制备核桃蛋白肽,并以此为原料,与葡萄糖在110℃下加热反应100min,比较核桃蛋白肽和其美拉德反应产物(MRPs)的抗氧化能力。结果显示,在还原能力测定中,核桃蛋白肽浓度为40mg/m L时,A700nm高达0.85,MRPs浓度4mg/m L时,A700nm达1.18;在DPPH自由基清除能力测定中,核桃蛋白肽在浓度为25mg/m L时,清除能力达78.42%,MRPs浓度为2.0mg/m L时,清除率高达83.01%;在螯合Fe2+能力测定中,当核桃蛋白肽浓度为20mg/m L,螯合能力达到47.11%,当MRPs浓度为8mg/m L,达65.80%。由此表明,美拉德反应可显著提高核桃蛋白肽的抗氧化能力。
Walnut cake protein was extracted and hydrolyzed by proteinase to obtain walnut peptide. Maillard reac- tion products （MRPs） were prepared from walnut peptide-glucose model system by heating at ll0℃ for 100min. The results showed that the absorbance at 700nm of walnut peptide reached 0.85 at the concentration of 8mg/mL, however the value was 1.18 of MRPs at 4mg/mL. Also, the 78.42% DPPH radical scavenging concentration of wal- nut peptide was 25mg/mL, and 83.01% scavenging concentration of MRPs was 2.0mg/mL. The Fe2＋chelating ability of walnut peptide only reached 47.11% with increasing the concentration up to 20mg/mL, but the value was 65.80% with the concentration 8mg/mL of MRPs. It can be concluded that the antioxidant activities of walnut pep- tide were improved by reacting with glucose.
出处
《食品与发酵科技》
CAS
2014年第6期43-46,81,共5页
Food and Fermentation Science & Technology
