农业工程学报
農業工程學報
농업공정학보
2014年
9期
279-286
,共8页
赵谋明%刘洋%张佳男%吴长平%苏国万
趙謀明%劉洋%張佳男%吳長平%囌國萬
조모명%류양%장가남%오장평%소국만
多肽%酶%蛋白%草鱼肽%美拉德反应%热降解%抗氧化性%挥发性物质
多肽%酶%蛋白%草魚肽%美拉德反應%熱降解%抗氧化性%揮髮性物質
다태%매%단백%초어태%미랍덕반응%열강해%항양화성%휘발성물질
polypeptides%enzymes%proteins%ctenopharyngodon idellus peptide%Maillard reaction%thermal degradation%antioxidant activity%volatile components
为了探讨美拉德反应对草鱼肽抗氧化性的影响，该文以分子量小于5 KDa的草鱼肽为原料，加入木糖进行美拉德反应，并与单独加热的样品进行比较。分别检测分析了不同反应时间的热降解产物和美拉德反应产物的还原力、氧自由基吸收能力(ORAC, oyxgen radical absorbance capacity)值及挥发性成分组成，并对反应产物中挥发性物质与其抗氧化活性之间的关系进行了探讨。试验结果表明：草鱼肽添加木糖反应比其单独加热的褐变程度更高，抗氧化性更强。且随着反应时间的延长，美拉德反应产物的抗氧化性能逐步增强，并产生了大量的呋喃、吡嗪等杂环化合物，通过相关性分析，发现美拉德反应产物的抗氧化性与上述挥发性组分含量显著相关（P>0.95）。草鱼肽与木糖质量比为1∶1混合并在100℃下反应3 h具有较强抗氧化性。因此，美拉德反应修饰可使草鱼肽表现出更强的抗氧化性，是一种优秀的食品抗氧化原料。
為瞭探討美拉德反應對草魚肽抗氧化性的影響，該文以分子量小于5 KDa的草魚肽為原料，加入木糖進行美拉德反應，併與單獨加熱的樣品進行比較。分彆檢測分析瞭不同反應時間的熱降解產物和美拉德反應產物的還原力、氧自由基吸收能力(ORAC, oyxgen radical absorbance capacity)值及揮髮性成分組成，併對反應產物中揮髮性物質與其抗氧化活性之間的關繫進行瞭探討。試驗結果錶明：草魚肽添加木糖反應比其單獨加熱的褐變程度更高，抗氧化性更彊。且隨著反應時間的延長，美拉德反應產物的抗氧化性能逐步增彊，併產生瞭大量的呋喃、吡嗪等雜環化閤物，通過相關性分析，髮現美拉德反應產物的抗氧化性與上述揮髮性組分含量顯著相關（P>0.95）。草魚肽與木糖質量比為1∶1混閤併在100℃下反應3 h具有較彊抗氧化性。因此，美拉德反應脩飾可使草魚肽錶現齣更彊的抗氧化性，是一種優秀的食品抗氧化原料。
위료탐토미랍덕반응대초어태항양화성적영향，해문이분자량소우5 KDa적초어태위원료，가입목당진행미랍덕반응，병여단독가열적양품진행비교。분별검측분석료불동반응시간적열강해산물화미랍덕반응산물적환원력、양자유기흡수능력(ORAC, oyxgen radical absorbance capacity)치급휘발성성분조성，병대반응산물중휘발성물질여기항양화활성지간적관계진행료탐토。시험결과표명：초어태첨가목당반응비기단독가열적갈변정도경고，항양화성경강。차수착반응시간적연장，미랍덕반응산물적항양화성능축보증강，병산생료대량적부남、필진등잡배화합물，통과상관성분석，발현미랍덕반응산물적항양화성여상술휘발성조분함량현저상관（P>0.95）。초어태여목당질량비위1∶1혼합병재100℃하반응3 h구유교강항양화성。인차，미랍덕반응수식가사초어태표현출경강적항양화성，시일충우수적식품항양화원료。
Oxidative deterioration of oil and protein is a common problem in the food industry, which led to trending studies of safe antioxidants with strong antioxidant activity. Ctenopharyngodon Idellus is a commercial fish, which is rich in proteins and polyunsaturated fatty acids, and is widely distributed in fresh-water throughout China,. In recent years, the Ctenopharyngodon Idellus was prepared as condiment or nourishment, however, further studies are limited. In this study, Ctenopharyngodon Idellus was hydrolyzed by three proteases (papain, PTN6.0, and Alcalase2.4 L), and the hydrolysate was isolated at two fractions of molecular weight above and below 5 kD by ultrafiltration. The fraction below 5 kD (Ctenopharyngodon Idellus peptide) was heated with or without xylose at 100℃for different times (30 min to 240 min). Oxygen radical absorbance capacity (ORAC), reducing power, UV absorption, and volatile components of Maillard reaction products (MRPs) and thermal degradation products (TDPs) with different reaction times were evaluated, respectively. This study focuses on the effects of Maillard reaction on the antioxidant activity and the volatile components from Ctenopharyngodon Idellus peptide and its derivatives. The correlation between reaction products, volatile components, and their antioxidant activity were also analyzed. Results revealed that the browning intensity and UV absorption of the intermediate products of MRPs were much higher than those of TDPs. Antioxidant activity of MRPs increased with increasing heat time, while TDPs had no obvious change. In addition, MRPs showed better antioxidant activity. Reducing power and oxygen radical absorbance capacity of MRPs for 240 min was 17.77 and 3.32 times than those untreated. 51 kinds of volatile compounds were separated and identified from MRPs; among them, pyrazines, furans, pyrroles, aldehydes, ketones, and alcohols had relatively high concentration. Whereas, aldehydes were the largest content of volatile compounds in TDPs (above 80 percent), little furan, ketones, and alcohols were also observed. In summary, the antioxidant activity of Ctenopharyngodon Idellus peptide could be increased obviously by Maillard reaction. There was significant correlation (P>0.95) between Maillard reaction products and antioxidant activity. Thus, MRPs of peptide from enzymatic hydrolysis can be used as a new type of natural antioxidant.
