鸡肉寡肽与香菇多糖协同增效抗氧化活性

Synergistic and Antioxidant Activities of Chicken Oligopeptide and Lentinan

重点研究鸡肉寡肽和香菇多糖的复配工艺条件对总还原力和羟自由基清除率的影响,确定最优工艺条件,并判断复配产物的化学键变化。结果表明,鸡肉寡肽与香菇多糖复配物最优工艺条件为:质量比1∶2、pH 7.0、60℃反应2 h;在试验条件范围内,鸡肉寡肽(Chicken oligopeptide, COP)和香菇多糖(Lentinan, LNT)复配后,抗氧化能力增强,总还原力达到A700 nm 1.408,羟自由基清除率达到96.84%。通过傅立叶变换红外光谱对鸡肉寡肽及鸡肉寡肽-香菇多糖复配物的结构进行分析,结果显示鸡肉寡肽-香菇多糖复配物在试验条件下未产生类似美拉德反应的大分子聚合物,而是部分的分子修饰,研究表明鸡肉寡肽与香菇多糖协同增效抗氧化活性并非来自美拉德反应产生的大分子聚合物。

The effects of the complex process condition of chicken oligopeptides(COP) and lentinus(LNT) on total reduction and hydroxyl radical scavenging were studied;The optimal process condition was determined;The chemical bond changes of the complex products were determined. The results showed that the optimum reaction condition of chicken oligopeptide and lentinan was as follows: mass ratio of 1︰2, pH 7.0, 60 ℃, and 2 h. The antioxidant ability was enhanced after the combination of COP and LNT;The total reducing power reached A700 nm 1.408;The scavenging rate of hydroxyl radical reached 96.84%. By Fourier transform infrared spectrum of chicken oligopeptides and chicken oligopeptide-lentinan after the structure was analyzed, the results showed that COP-LNT compound content under the condition of the experiment did not produce similar Maillard reaction of macromolecule polymer, but part of the molecular modification. It was showed that chicken oligopeptide and lentinan synergistic antioxidant activity was not from high polymer produced by Maillard reaction.