摘要
通过控制L-赖氨酸与葡萄糖的物质量(L-赖氨酸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),得到了3种美拉德反应产物,并以金属螯合能力、超氧阴离子O2-·清除能力、二苯代苦味酰自由基(DPPH·)清除能力以及还原能力为指标,评价了美拉德反应产物(MRPs)的抗氧化效果。结果表明:MRPs有较好的金属螯合能力,可有效清除O2-·和DPPH自由基,但反应终产物几乎没有还原能力。
The maillard reaction products（MRPs） were prepared using L-lysine and glucose（the molar ratio of-NH2 and-C=O is 1：1,1：2,2：1,respectively） by model maillard reaction.The antioxidative activities of MRPs,including iron-chelation activity,scavenging effect on superoxide anion radical and DPPH· radical,and reducing power were studied.The results showed that three kinds of MRPs with different proportions of amido and carbonyl exhibited good iron-chelation activities and scavenging activities against superoxide anion radical and DPPH·radical,but they almost did not have reducing powers.
出处
《食品科技》
CAS
北大核心
2010年第4期224-227,共4页
Food Science and Technology
基金
上海市重点学科建设项目专项基金项目(T1102)
上海市教育委员会科研项目(07zz134)
