乳清蛋白肽美拉德反应产物的制备及其抗氧化特性的评价

Maillard reaction products from whey protein peptides and study on antioxidant activities

以乳杆菌A-2发酵乳清蛋白与乳糖发生美拉德反应,制备得乳清蛋白肽美拉德反应产物,对其进行分离纯化并研究抗氧化活性。将乳杆菌A-2接种于复原乳清粉培养基经热加工得发酵产物,经Sephadex G 15层析柱分离,采用SDS-PAGE图谱证实乳杆菌A-2发酵乳清粉在干热处理条件下确实发生了美拉德反应;以抗坏血酸(维生素C)和丁基羟基茴香醚(BHA)为阳性对照,用ABTS法和ORAC法来测定和评价乳杆菌9029乳清蛋白发酵产物的抗氧化作用。在反应体系中,H-DPWF-1、BHA和维生素C的ABTS清除率分别是77.38%、86.47%和73.95%,H-DPWF-1清除ABTS自由基的能力的介于维生素C和BHA之间;样品H-DPWF-1的相对ORAC值为3.43mmol TE/g,维生素C的相对ORAC值为9.67mol TE/g,即H-DPWF-1清除AAPH的能力为维生素C的1/3。结果显示H-DPWF-1具有较强的抗氧化活性,具有广阔应用前景和潜力。

To investigate antioxidant activity of purification of maillard reaction products from whey protein peptide, we prepared maillard reaction productsfrom Lactobacillus A-2 fermented whey protein and lactose. Fermented product was obtained by culturing lactobacillus A-2 in reconstituted whey medium and heating treatment, separated by sephadex G 15 column chromatography. SDS-PAGE profile showed that Lactobacillus A-2 fermented whey protein and lactose was successfully formed using dry-heating treatment via maillard reaction. The antioxidant activity of lactobacillus A-2 whey fermentation product was evaluated by ABTS and ORAC with VC and BHA as reference substance. In the reaction system, the ABTS free radical scavenging activity of H - DPWF - 1, BHA and VC were 77.38%, 86.47% and 73.95%, respectively. The ABTS free radical scavenging activity of H-DPWF-1 was stronger than VC, but weaker than BHA. Total antioxidantactivities evaluated by ORAC assay of H-DPWF-1 and VC were 3432.98 and 9665.32μmol Trolox equivalents/g. All The results showed that H-DPWF-1 has prominent antioxidant activity and has a broad application prospect and potential.