摘要
以木瓜蛋白酶水解鱿鱼得到的酶解液为原料,与葡萄糖发生美拉德反应,在单因素实验基础上,通过正交实验优化美拉德反应条件,并对最佳反应条件下的美拉德反应产物(MRPs)进行清除自由基研究。实验结果表明:美拉德反应的最佳条件是葡萄糖浓度为0.05mol/L、pH为12、反应温度120℃、反应时间2h,在此条件下MRPs的吸光度值达到2.104。MRPs对DPPH.、.OH和O2-.具有一定的清除效果,在实验范围内,呈线性关系。MRPs清除DPPH.、.OH和O2-.的IC50分别是1.87%、4.64%和33.57%。
The Maillard reaction between glucose and the papain hydrolyzate of squid was studied by single factor and orthogonal experiment. Simultaneously, free radical scavenging activities of MRPs which was obtained under the best reaction condition were examined. The results showed that the best condition of Maillard reactions were glucose density 0.05mol/L, pH 12, reaction temperature 120 ℃ and reaction time 2 h. Under these conditions,the Absorbance value of MRPs reached 2. 104. Scavenging activities of MRPs against DPPH· , ·OH and O^2- · were better and the density of MRPs and scavenging effect showed a linear relationship in the experimental scope. The IC50 values of MRPs against DPPH · , · OH and O^2- were 1.87%,4.64% and 33.57%, respectively.
出处
《中国调味品》
CAS
北大核心
2012年第8期26-30,共5页
China Condiment
关键词
鱿鱼酶解液
美拉德反应
清除自由基
squid hydrolyzate
Maillard reaction
free radical scavenging
