乳清蛋白肽美拉德反应产物的抗氧化活性与稳定性

Antioxidant Activity and Stability of Maillard Reaction Products from Whey Protein-Derived Peptide

以乳清蛋白碱性蛋白酶水解物为原料与葡萄糖发生美拉德反应，制备得到乳清蛋白肽美拉德反应产物（wheyproteinpeptideMaillardreactionproducts，WPP—MRPs），并研究其抗氧化活性以及温度、pH值、光照、金属离子和过氧化氢对其抗氧化活性的影响。结果表明，WPP—MRPs具有较强的总还原力、羟自由基（·OH）清除能力和2，2’．连氮基。双-（3．乙基苯并二氢噻唑啉．6．磺酸）二铵盐自由基（ABTS’·）清除能力，且抗氧化活性随着WPP—MRPs质量浓度的增加而加强。WPP—MRPs在90-100℃时具有较高的活性；在碱性环境中的抗氧化活性大于在中性及酸性环境中；室外自然光照射会降低wPP—MRPs抗氧化活性；金属离子Cu2＋、Fe＋、Fen和氧化剂一过氧化氢能够显著降低wPP．MRPs的抗氧化活性。

Maillard reaction products from whey protein peptide （WPP-MRPs） were prepared from alcalase hydrolysates of whey protein and glucose. The antioxidant activity of WPP-MRPs and the influences of temperature, pH, light condition, metal ions and H202 on their activity were investigated. The results showed that the total reducing power, hydroxyl radical scavenging activity and 2,2＇-azino-bis（3-ethylbenzothiazoline-6-sulphonic acid） （ABTS） radical scavenging activity of WPP- MRPs increased in a concentration-dependent manner. Furthermore, WPP-MRPs remained strong antioxidant activity when heated at 90-100 ~C. The antioxidant activity at alkaline condition was stronger than at acidic or neutral conditions. Meanwhile, the antioxidant activity decreased sharply in the presence of sunlight, H202 or metal ions such as Cu2＋, Fe2＋ or Fe3＋.