马氏珠母贝肉美拉德反应产物抗氧化及抑菌活性研究

The Maillard reaction of fresh Pinctada martensii and its antioxidant and antimicrobial activity

以木瓜蛋白酶水解马氏珠母贝肉得到的水解液为原料,分别与葡萄糖、果糖和麦芽糖发生美拉德反应,并对3种美拉德反应产物进行抗氧化和抑菌活性测定。结果表明,3种反应产物均具有一定的抗氧化能力和抑菌活性,抗氧化能力随着美拉德产物浓度的升高而增强,尤其是葡萄糖的美拉德反应产物比其他2种糖的反应产物的抗氧化和抑菌能力更强,葡萄糖美拉德产物浓度在10%时,对羟基自由基和超氧阴离子自由基的清除率高达27.35%和13%,均高于其他2种糖美拉德产物的清除率;3种糖的美拉德产物对大肠杆菌、芽孢杆菌、巴氏杆菌的抑制率随美拉德产物浓度的升高而加强,但对沙门氏菌3种美拉德产物却都没有显示出抑制作用。

We got the Maillard reaction between papain hydrolysis of Pinctada martensii and reducing sugars （glucose, fructose and maltose）, then we measured the antioxidant and antimicrobial activity of three kinds of Maillard products. The results showed that three kinds of maillard products all have a certain antioxidant capacity and antimicrobial activity, the antioxidant capacity of Maillard products are increasing as the Maillard products concentration is increased. Especially Maillard products of glucose, when its concentration arrive 10%, its inhibitions against hydroxyl radicals and superoxide anion radical can get 27.35% and 13%. Three kinds of Maillard products have a certain antimicrobial activity against Escherichia coli, Bacillus, Pasteurella, but they all did not show inhibitory effect against Salmonella.