美拉德反应对蓝蛤酶解产物抗氧化活性的影响

Influence of Maillard reaction on antioxidant activity of enzymatic hydrolysate of aloididae aloidi

研究美拉德反应对常压和超高压蓝蛤酶解液抗氧化活性的影响。结果显示,与蓝蛤酶解液相比,美拉德反应产物(MRPs)组的DPPH自由基清除率从67.8%~75.8%增加到81.2%~83.4%;加热和MR均能显著增强蓝蛤酶解液的ABTS自由基清除活性;MR反应后,超高压耦合酶解液及常压酶解液的MRPs的Fe^(3+)还原力显著增强,Fe^(2+)螯合活性显著提升,羟自由基清除效果显著升高。美拉德反应可以显著提升蓝蛤酶解液的抗氧化能力,且超高压酶解液经美拉德反应后的抗氧化能力优于常压酶解液。因此,蓝蛤美拉德反应产物可作为一种良好的天然抗氧化剂应用于食品中。

The effect of Maillard reaction on the antioxidant activity of the enzymatic hydrolysate under normal pressure and ultrahigh pressure was studied.The results show that the DPPH free radical scavenging rate of Maillard reaction products(MRPs)of ultra-high pressure enzymatic hydrolysates of Aloididae aloidi increased from 67.8%~75.8%to 81.2%~83.4%compared with that under normal pressure.Both heating and MR can significantly enhance the ABTS free radical scavenging activity of enzymatic hydrolysate of Aloididae aloidi.After the MR reaction,the Fe^(3+)reducing power of the MRPs of the ultra-high pressure coupled enzymatic hydrolysate and atmospheric pressure enzymatic hydrolysate was significantly enhanced,Fe^(2+)chelating activity was significantly increased,and hydroxyl radical scavenging effect was significantly increased.In summary,MR can significantly improve the antioxidant capacity of the enzymatic hydrolysate,and the anti-oxidant ability of the ultra-high pressure enzymatic hydrolysate after the Maillard reaction was better than the atmospheric pressure enzymatic hydrolysate.Therefore,MRPs can be used as a good natural antioxidant in functional foods.