食品科学 ›› 2013, Vol. 34 ›› Issue (3): 80-85.
李菁1,刘骞1,孔保华1,黄莉2
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:
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。
中图分类号:
李菁 刘骞 孔保华 黄莉. 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[J]. 食品科学, 2013, 34(3): 80-85.
Jing LI Baohua Kong. Physicochemical Properties and Antioxidant Activity of Maillard Reaction Products from L-lysine and Reducing Sugar Model System[J]. FOOD SCIENCE, 2013, 34(3): 80-85.
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