乳清蛋白肽美拉德反应产物的抗氧化活性与稳定性

doi:10.7506/spkx1002-6630-201401020

食品科学 ›› 2014, Vol. 35 ›› Issue (1): 104-109.doi: 10.7506/spkx1002-6630-201401020

乳清蛋白肽美拉德反应产物的抗氧化活性与稳定性

孙常雁1,2，李德海3，刘骞1，孔保华1,*

1.东北农业大学食品学院，黑龙江哈尔滨 150030；2.黑龙江省乳品工业技术开发中心，黑龙江哈尔滨 150028；
3.东北林业大学林学院，黑龙江哈尔滨 150040

收稿日期:2013-04-02 修回日期:2013-12-24 出版日期:2014-01-15 发布日期:2014-01-22
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（2010td11）；国家“863”计划项目（2008AA10Z315）

Antioxidant Activity and Stability of Maillard Reaction Products from Whey Protein-Derived Peptide

SUN Chang-yan1,2, LI De-hai3, LIU Qian1, KONG Bao-hua1,*

1. College of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Heilongjiang Dairy Industry Technical
Development Center, Harbin 150028,China; 3. College of Forestry, Northeast Forestry University, Harbin 150040, China

Received:2013-04-02 Revised:2013-12-24 Online:2014-01-15 Published:2014-01-22
Contact: Baohua Kong E-mail:kongbh@163.com

摘要/Abstract

摘要：

以乳清蛋白碱性蛋白酶水解物为原料与葡萄糖发生美拉德反应，制备得到乳清蛋白肽美拉德反应产物（whey protein peptide Maillard reaction products，WPP-MRPs），并研究其抗氧化活性以及温度、pH值、光照、金属离子和过氧化氢对其抗氧化活性的影响。结果表明，WPP-MRPs具有较强的总还原力、羟自由基（·OH）清除能力和2,2’-连氮基-双-（3-乙基苯并二氢噻唑啉-6-磺酸）二铵盐自由基（ABTS+·）清除能力，且抗氧化活性随着WPP-MRPs质量浓度的增加而加强。WPP-MRPs在90～100 ℃时具有较高的活性；在碱性环境中的抗氧化活性大于在中性及酸性环境中；室外自然光照射会降低WPP-MRPs抗氧化活性；金属离子Cu2+、Fe2+、Fe3+和氧化剂——过氧化氢能够显著降低WPP-MRPs的抗氧化活性。

关键词: 乳清蛋白肽, 美拉德反应产物, 抗氧化活性, 稳定性

Abstract:

Maillard reaction products from whey protein peptide (WPP-MRPs) were prepared from alcalase hydrolysates
of whey protein and glucose. The antioxidant activity of WPP-MRPs and the influences of temperature, pH, light condition,
metal ions and H2O2 on their activity were investigated. The results showed that the total reducing power, hydroxyl radical
scavenging activity and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activity of WPPMRPs
increased in a concentration-dependent manner. Furthermore, WPP-MRPs remained strong antioxidant activity when
heated at 90–100 ℃. The antioxidant activity at alkaline condition was stronger than at acidic or neutral conditions. Meanwhile, the
antioxidant activity decreased sharply in the presence of sunlight, H2O2 or metal ions such as Cu2+, Fe2+ or Fe3+.

Key words: whey protein peptide, Maillard reaction products, antioxidant activity, stability

中图分类号:

TS201.2

孙常雁1,2，李德海3，刘骞1，孔保华1,*. 乳清蛋白肽美拉德反应产物的抗氧化活性与稳定性[J]. 食品科学, 2014, 35(1): 104-109.

SUN Chang-yan1,2, LI De-hai3, LIU Qian1, KONG Bao-hua1,*. Antioxidant Activity and Stability of Maillard Reaction Products from Whey Protein-Derived Peptide[J]. FOOD SCIENCE, 2014, 35(1): 104-109.

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乳清蛋白肽美拉德反应产物的抗氧化活性与稳定性

Antioxidant Activity and Stability of Maillard Reaction Products from Whey Protein-Derived Peptide

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