美拉德糖基化对玉米蛋白粉双酶水解产物抗氧化活性的影响

Effects of Maillard-type glycosylation on antioxidant activity of corn protein hydrolysates

利用复合蛋白酶和碱性蛋白酶协同作用于玉米蛋白粉,将得到的双酶水解产物与壳寡糖进行美拉德糖基化反应,研究不同蛋白浓度下的酶解物和糖基化产物的抗氧化活性。结果表明,酶解物和糖基化产物都具有良好抗氧化活性,美拉德糖基化反应可以提高酶解物的抗氧化活性。当糖基化产物蛋白浓度为5.00 mg/mL时,其·OH清除率和DPPH·清除率分别达到了90.91%和61.75%,蛋白浓度为1.00mg/mL时,Fe^(2+)螯合能力为83.42%,比酶解物·OH清除率和DPPH·清除率分别提高了48.78%和32.26%,Fe^(2+)螯合能力提高了22.63%。

Protamex and alcalase were synergistically used for hyolorlysis of corn protein and the hydrolysates were glycosylated with oligochitosan by Maillard reaction.The antioxidant activities of corn protein hydrolysates（prepared under different protein/enzyme rattios）and glycosylation products were studied.The resultsshowed that both of the enzymatic hydrolysates and glycosylation products had good antioxidant activity,and-the Maillard glycosylation reaction could improve the antioxidant activity of corn hydrolysates.When the protein concentration of glycosylation products was 5 mg/mL,clearance rate of·OH and DPPH·reached to 90.91% and 90.91%,respectively,which increased 48.78% and 32.26%,compared to nonglycosylated hydrolysates.Similarly,when the protein concentration of glycosylation products was 1 mg/mL,ferrous chelating capacity was 83.42%,compared to hydrolysates,which increased 22.63%.