大连工业大学学报2011，Vol.30Issue(6)：407-411,5.
美拉德反应制备鲍鱼脏器肽呈味基料及其抗氧化活性研究
Antioxidant activity of taste components from abalone viscera peptides prepared by Maillard reaction
摘要
Abstract
The peptides prepared from abalone (Haliotis discus hannai Ino) viscera were treated by Maillard reaction to produce taste component. The peptides and their Maillard reaction products were tested by sensory evaluation experiment and antioxidant assay in vitro. Results showed that Maillard reaction could increase umami flavor but decrease fishy and bitter flavor, and then significantly enhance the overall taste of the abalone viscera peptides. After Maillard reaction, the DPPH radical scavenging activity was increased about a hundred fold, and the hydroxyl radical scavenging activity and the reducing capacity was increased tens of times.关键词
鲍鱼脏器/肽/美拉德反应/感官评定/抗氧化Key words
abalone viscera/ peptides/ Maillard reaction/ sensory evaluation/ antioxidant分类
轻工纺织引用本文复制引用
乔路,周大勇,李秀玲,王宏海..美拉德反应制备鲍鱼脏器肽呈味基料及其抗氧化活性研究[J].大连工业大学学报,2011,30(6):407-411,5.基金项目
国家高技术研究发展计划(863计划)项目(2011AA100803) （863计划）
辽宁省重点实验室项目(2008403003) （2008403003）
辽宁省教育厅科学技术研究项目(2009A082) （2009A082）
大连市科技攻关技术项目(2009B12NC014). （2009B12NC014）
