食品科学 ›› 2013, Vol. 34 ›› Issue (3): 80-85.

• 基础研究 • 上一篇    下一篇

L-赖氨酸与三种还原糖美拉德反应产物的理化特性及抗氧化活性的研究

李菁1,刘骞1,孔保华1,黄莉2   

  1. 1. 东北农业大学食品学院
    2. 日照职业技术学院
  • 收稿日期:2011-11-17 修回日期:2012-12-30 出版日期:2013-02-15 发布日期:2017-12-29
  • 通讯作者: 孔保华 E-mail:kongbh@163.com
  • 基金资助:
    黑龙江省高等学校科技创新团队建设计划项目

Physicochemical Properties and Antioxidant Activity of Maillard Reaction Products from L-lysine and Reducing Sugar Model System

Jing LI Baohua Kong2,   

  • Received:2011-11-17 Revised:2012-12-30 Online:2013-02-15 Published:2017-12-29
  • Contact: Baohua Kong E-mail:kongbh@163.com

摘要: 本试验主要研究还原糖种类和反应时间对美拉德反应产物(Maillard reaction products, MRPs)理化特性和抗氧化活性的影响,采用L-赖氨酸与三种还原糖(D-葡萄糖、D-果糖、D-半乳糖)按物质量浓度比1:1、95℃加热条件下进行反应,分别得到0~6h的MRPs。测定MRPs的pH值、吸光度(A294nm和A420nm)、荧光强度、游离氨基含量以及还原能力和ABTS自由基清除能力。结果表明,随着加热时间的增加,三个体系的pH值逐渐降低(P < 0.05);无荧光中间产物(A294nm)和褐变产物(A420nm)显著增加(P < 0.05);荧光强度在加热开始1h内急剧增加随后减小(P < 0.05);游离氨基的含量逐渐降低(P < 0.05);同时,MRPs的还原能力和ABTS自由基清除活性显著增加(P < 0.05)。在三种反应体系中,L-赖氨酸与D-半乳糖反应产生的MRPs具有最多的中间产物和最大程度的褐变,以及最强的还原能力和ABTS自由基清除能力。由于L-赖氨酸与还原糖反应产生的MRPs具有一定的抗氧化活性和自由基清除能力,所以可以作为一种有效的抗氧化剂应用于食品工业中。

Abstract: This study mainly investigated the effect of the type of reducing sugar and reaction time on physicochemical properties and antioxidant activity of MRPs, Maillard reaction products were prepared by heating mixture of L-lysine and reducing sugars (D-glucose, D-fructose, D-galactose) at molar ratio 1:1 for 0~6h, in 95℃ water bath. And the pH value, absorbance (A294nm、A420nm) , ?uorescence intensity, free amino group content, reducing power and ABTS radical scavenging activity were also determined. The results showed that, as heating time increased, the pH value of the model systems were significantly decreased (P < 0.05); non-?uorescent intermediate products (A294nm) and browning products (A420nm) were significantly increased (P < 0.05); ?uorescence intensity were sharply increased within 1h and subsequently decreased when heating time increased (P < 0.05); free amino group content were gradually decreased (P < 0.05); and the antioxidant activity of MRPs were significantly increased (P < 0.05) which indicated by reducing power and ABTS radical scavenging activity. MRPs derived from L-lysine and D-galactose model system rendered the highest intermediate and browning products, and also possessed greater reducing power and ABTS radical scavenging activity in the three systems. Because of its antioxidant activity and radical scavenging activity, MRPs from L-lysine and reducing sugar model system could be a potent antioxidant in food industry.

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