美拉德反应对泥鳅蛋白酶解产物抗氧化性能的强化研究

Study on strengthen effect of Maillard reaction on the antioxidant activity of the loach protein hydrolysates

为提高泥鳅肉水解产物的抗氧化活性,本研究利用木瓜蛋白酶和风味蛋白酶对泥鳅蛋白进行酶解,在此基础上,加入单种糖或者混合糖与酶解产物以质量比1∶1进行美拉德反应,并以产物对羟基自由基、超氧阴离子、DPPH自由基的清除率为指标评价其抗氧化性能。结果表明,加入单种糖进行反应的产物抗氧化性能低于混合糖,其中又以木糖和乳糖质量比1∶3混合效果最佳,对羟基自由基、超氧阴离子自由基、DPPH自由基的清除率分别为47.13%±2.24%、58.27%±2.19%、68.09%±1.33%。再通过正交实验得到在pH7、80℃下反应45 min的产物对羟基自由基的清除率效果最佳,为58.86%;在pH6、100℃下反应45 min的产物对超氧阴离子自由基的清除率最佳,为70.63%;在pH8,温度90℃下反应60 min的产物对DPPH自由基的清除率最佳,为85.40%。研究表明,采用混合糖参与美拉德反应可显著提高泥鳅蛋白酶解产物的抗氧化活性,为泥鳅蛋白的工业化生产提供科学的理论依据。

This study mainly aimed to improve the antioxidant activity of hydrolysates from loach meat by means of Maillard reaction.First,the loach protein was hydrolyzed with papain and flavour enzyme.The ratio of single sugar or mixed sugar to loach powder was 1∶ 1 and the Maillard reaction was carried out under this condition.Then antioxidant activity of the hydrolysates was evaluated based on the scavenging rates of ·OH,O-2·and DPPH·.The results showed that antioxidant activities of hydrolysates was better when mixture sugar was added instead of single sugar.And the best effect was achieved when the mixture of xylose and lactose was in a ratio of 1∶ 3,the scavenging rates of ·OH,O-2·and DPPH·were respectively 47.13% ± 2.24%,58.27%± 2.19%,68.09% ± 1.33%. By orthogonal test,the scavenging rate of ·OH reached up to 58.86% under the corresponding condition： reaction temperature 80 ℃,pH7,reaction time 45 min.The scavenging rate of O-2·reached up to 70.63% under the corresponding condition： reaction temperature 100 ℃,pH6,reaction time 45 min.The scavenging rate of DPPH· reached up to85.40% under the corresponding condition was pH8,reaction temperature 90 ℃,reaction time 60 min. This research showed that Maillard reaction added with mixed sugar could significantly improve the antioxidant activity of loach meat hydrolysate,which would provide a scientific theoretical basis for the industrial production of loach protein.