黄鲫蛋白水解液美拉德反应物的抑菌性及抗氧化性研究

Studies on Antibacterial and Antioxidant Activities of the Maillard Reaction Products of Half-fin Anchovy Hydrolysates

黄鲫蛋白水解液(HAHp)分别与葡萄糖、蔗糖、壳聚糖、果糖、麦芽糖、乳糖、半乳糖发生美拉德反应,测定美拉德反应物对虾、蟹、鱿鱼腐败菌的抑菌作用和抗氧化性。结果表明:添加糖能够促进HAHp发生美拉德反应,且加糖种类不同,HAHp发生美拉德反应程度不同。HAHp与1%糖加热生成的美拉德反应物对虾、蟹腐败菌有强抑菌作用,其中HAHp-葡萄糖美拉德反应物对虾腐败菌的抑菌圈直径达到26.2 mm,显著高于HAHp及其它糖美拉德反应物的抑菌性(P<0.05)。HAHp-壳聚糖、HAHp-半乳糖、HAHp-乳糖和HAHp-果糖美拉德反应物的抗氧化性高,DPPH自由基清除率分别为78.30%,76.35%,72.75%和71.95%,明显高于HAHp的DPPH自由基清除率(37.25%)。与HAHp的凝胶过滤层析结果相比较,抑菌性强的HAHp-葡萄糖美拉德反应物和DPPH自由基清除率高的HAHp-壳聚糖美拉德反应物的分子质量分布均发生不同程度的改变。

Half-fin anchovy hydrolysates（HAHp） were reacted with sugars, including glucose, sucrose, chitosan,fructose, maltose, lactose and galactose, respectively, to prepare the Maillard reaction products（MRPs）. The antibacterial activities of HAHp MRPs on spoilages from shrimp, crab and squid were evaluated, as well as the antioxidant activity was measured. Results showed that the Maillard reaction of HAHp was promoted after addition of sugars. In addition, the sugar type influenced the Maillard reaction degree of HAHp. The MRPs of HAHp with 1% sugars demonstrated strong antibacterial activities on the spoilages from shrimp and crab. The diameter of inhibition zone of HAHp-glucose MRPs was 26.2 mm, which was higher than that of HAHp and other sugar MRPs. The antioxidant activities of HAHp MRPs on scavenging DPPH radicals were 78.30% for HAHp-chitosan, 76.35% for HAHp-galactose, 72.75% for HAHp-lactose and71.95% for HAHp-fructose, respectively. These results were significantly higher than that of HAHp（37.25%）. In addition, the MRPs of HAHp-glucose and HAHp-chitosan, which had strong antibacterial activity and antioxidant activity respectively, showed different gel chromatography profiles compared to HAHp.