乳清蛋白菊粉糖基化复合物的褐变特性与抗氧化活性

Characteristics of browning and antioxidant property of glycosylation complex of whey protein isolate and inulin

以褐变程度及抗氧化活性为检测指标,研究湿热反应条件对乳清蛋白菊粉糖基化复合物的褐变特性与抗氧化活性的影响。研究结果表明:反应物浓度越大,反应温度越高,乳清蛋白菊粉糖基化产物的褐变强度越大,抗氧化活性越强;起始反应pH值越大,乳清蛋白菊粉糖基化产物的褐变强度及还原能力越强,而其DPPH.清除能力呈现先升高后降低的趋势。当反应物浓度为6%,温度为100℃,起始反应pH值为9时,所获得的乳清蛋白糖基化产物抗氧化活性较强。

Characteristics of browning and antioxidant property of glycosylation complex of whey protein isolate and inulin were studied by detecting browning and antioxidant activity.It was shown that the higher reactant concentration and reaction temperature were,glycosylated products of whey protein isolate and inulin had higher browning intensity and antioxidant activity.When initial pH was higher,glycosylated products of whey protein isolate and inulin had higher browning intensity and reducing power ability.However,their DPPH radical scavenging capacity increased and subsequently decreased.When reactant concentration,reaction temperature,and initial pH were 6%,100 ℃,and 9,respectively,glycosylated products of whey protein isolate and inulin obtained higher antioxidant activity.