美拉德反应修饰法制备珍珠蚌抗氧化肽

Research on production of antioxidant peptide from pearl mussel through modification of Maillard reaction

为了探索美拉德反应对珍珠蚌多肽抗氧化活性的影响,以还原力为指标,在单因素实验的基础上,应用响应面法(RSM)优化珍珠蚌抗氧化肽的美拉德反应工艺。依据回归分析确定其抗氧化活性的影响因子,得到最佳的工艺条件为:修饰反应物:木糖;反应温度:100℃;糖肽比:3∶1;pH:5.0;反应时间:40 min。在该条件下,反应后的珍珠蚌多肽的还原力、羟基自由基清除率分别是反应前的9.7倍和5.2倍,清除DPPH自由基的半数抑制浓度(IC50)为0.218 mg/mL,清除能力明显高于反应前。结果表明美拉德反应是提高珍珠蚌多肽抗氧化活性的有效方法。

In order to investigate the effects of Maillard reaction on the activity of peptide antioxidant from pearl mussel,reducing force was set as the index,the Maillard reaction process was optimized by means of response surface method( RSM). According to regression analysis,the optimum impact factors of its antioxidant activity were obtained as follows: Modification of reactant: xylose; Reaction temperature: 100 ℃; Glycopeptide ratio: 3∶ 1; pH: 5. 0; Reaction time: 40min. Under this condition,reducing force and hydroxyl radical scavenging rate of polypeptide from pearl mussel increased 9. 7 and 5. 2 times,respectively. The IC50value of clearance rate of DPPH was 0. 218 mg /mL,and scavenging capacity was significantly higher than before. The results indicated that the Maillard reaction was an effective method to improve the antioxidant activity of polypeptide from pearl mussel.