摘要
以木瓜蛋白酶水解牡蛎得到的酶解液为原料,与葡萄糖发生美拉德反应,并对该美拉德反应物的抗氧化活性进行了检测。结果表明,木瓜蛋白酶在60℃下酶解3h时,牡蛎蛋白质的水解度达到16.87%。含有6.0%葡萄糖的牡蛎酶解液(pH7.5)在100℃加热1h,美拉德反应褐变程度最强,在此条件下得到的美拉德反应物还原能力较强,对羟基自由基、超氧阴离子自由基的清除率和抗氧化值最高分别达到28.01%、12.13%和0.27。
The Maillard reaction between glucose and the papain hydrolyzate of oyster and the antioxidant activities of the Maillard reaction products were studied in this paper.A hydrolysis of oyster in 60 ℃ by papain for 3 h led to a degree hydrolysis of 16.87%.The highest browning degree was measured in the glucose concentration 6% and pH 7.5 after incubation in 100 ℃ for 1 h and the antioxidant activities of the MRPs showed strong reducing capacities,of which,the inhibitions against ·OH,O-2· and its antioxidant value reached 28.01%,12.13%,and 0.27 respectively.
出处
《食品科技》
CAS
北大核心
2011年第4期211-214,共4页
Food Science and Technology
关键词
牡蛎酶解液
美拉德反应
抗氧化
Maillard reaction
oysters zymolysing liquid
antioxidant
