刺参肠酶解-美拉德反应衍生物的特性

Characterization of maillard reaction products of hydrolysates from sea cucumber( Stichopus japonicus) gut

本文以刺参肠为原料,利用中性蛋白酶酶解获得酶解物,将酶解物与核糖进行美拉德反应得到刺参肠酶解-美拉德反应衍生物(MRPs-C)。再分别通过5、3、1 k Da的超滤膜进行超滤,得到组分MRPs-Ⅰ(>5 k Da)、组分MRPs-Ⅱ(3~5 k Da)、组分MRPs-Ⅲ(1~3 k Da)及组分MRPs-Ⅳ(<1 k Da)四部分。对比各组分在色度、紫外吸收、荧光强度及褐变程度的差异,并考察它们的ABTS^+、DPPH自由基的清除能力、还原能力、Fe^(2+)螯合能力及抗脂质过氧化作用。结果显示,通过比较四个超滤组分的特性,组分MRPs-Ⅰ的褐变程度、紫外吸收及荧光强度分别是组分MRPs-Ⅱ的5.0、2.7及1.1倍,其余组分较组分MRPs-Ⅰ和MRPs-Ⅱ的褐变程度更低,MRPs-Ⅳ对自由基清除能力、还原能力、Fe^(2+)螯合能力及抗脂质过氧化能力最强,其中对ABTS^+自由基的清除能力达到4.56 Trolox当量/μL样品,对DPPH自由基的清除率达到47.56%。上述结果说明,刺参肠酶解-美拉德反应衍生物中大于5 k Da的组分对其褐变程度、紫外吸收及荧光强度有较大贡献,低于1 k Da的组分对其抗氧化能力具有较大贡献。

The hydrolysates from sea cucumber（ Stichopus japonicus） guts were prepared by using neutrase. The crude Maillard reaction products of hydrolysates（ MRPs-C） were obtained by reacting with ribose.The sample of MRPs-C was separated into four fractions,including MRPs-Ⅰ（ 〉 5 k Da）,MRPs-Ⅱ（ 3 5 k Da）,MRPs-Ⅲ（ 1 3 k Da） and MRPs-Ⅳ（ 〈 1 k Da） by ultrafiltration.The fractions were compared by chroma ticity,UV absorption,fluorescence intensity and degree of browning. The antioxidant capacity of each fraction was evaluated by DPPH,ABTS＋ radical scavenging assay,reduction ability,Fe2＋ chelating and linoleic acid peroxidation assay. The results showed that the MRPs-Ⅰ had higher browning degree,UV absorption and fluorescence intensity than MRPs-Ⅱby 5.0,2.7 and 1.1 times,respectively. The other fractions showed lower browning degree than those of MRPs-Ⅰ and MRPs-Ⅱ.The MRPs-Ⅳ showed the highest abilities of free radical scavenging reduction ability,Fe2＋ chelating and lipid peroxidation inhibition ability.The scavenging ability against ABTS＋radical and DPPH reached to 4.56 Trolox equi/μL sample and 47.56%,respectively.These results suggest that the fraction above 5 k Da had more contribution to browning degree,UV absorption and fluorescence intensity in the MRPs of hydrolysates from sea cucumber gut,while the fraction lower than 1 k Da has more contribution to their antioxidant capacity.