不同温度对酪蛋白-木糖模式美拉德反应产物抗氧化性的影响

Effect of Temperature on Antioxidation of Casein-Xylose Maillard Reaction Products

对在不同温度下的酪蛋白．木糖美拉德反应产物（MRPs）进行抗氧化性能测定，结果表明：美拉德反应褐变程度随着温度的升高而升高，在100~160℃范围内，差异显著（p〈0．05）；MRPs对铁离子螯合能力随反应温度变化先增强后下降，并在100℃时达最大值53．26％。而铜离子螯合能力随着温度的升高而逐渐下降；MRPs对自由基的清除能力随着温度的升高而增加，对DPPH自由基的清除能力要大于对羟基自由基；MRPs的还原能力随反应温度的增加而增大，差异显著（p〈0．05）。从GC-MS分析结合抗氧化性能测定可以判断，酪蛋白．木糖美拉德反应产物抗氧化物质主要是醛类、酮类、酚类、烯烃和杂环类物质，MRPs整体抗氧化能力中的自由基清除率、还原力与美拉德反应温度呈现显著相关性，IVIRPs中的抗氧化机制从机理上初步推断为自由基清除方式而非螯合金属离子的方式进行。

The antioxidation determination of Maillard reaction products （MRPs） were carried out under different temperatures on the casein-xylose model system. The results showed that the browning degree of Maillard reaction increased with a rise of temperature and had significant difference （p〈0.05） within 100~160 ℃. MRPs of iron chelating ability first increased and then gradually declined with increasing reaction temperature, and maximum value （53.26%） was obtained at 100 ℃. Copper chelating ability gradually decreased with temperature increasing. Free radical scavenging ability of MRPs increased with a rise of temperature and had significant difference, and DPPH free radical scavenging ability was better than hydroxyl free radical scavenging ability. Reducing power of MRPs increased with the increase of reaction temperature and had significant difference （p〈0.05）. GC- MS analysis combining with the determination of the antioxidation indicated that the antioxidant compounds of casein-xylose MRPs mainly were aldehydes, ketones, phenols, alkene and heterocyclic substances. There was significant correlation between the variation of free radicals clearance and change of reduction force in MRPs overall antioxidant capacity with the maillard reaction temperature. The preliminary judgment of MRPs antioxidant compounds from the mechanism was carried out with radical scavenging method instead of chelating metal ions.