食品工业科技2013，Vol.34Issue(6)：140-143,4.
花蛤酶解液的美拉德反应及抗氧化活性研究
Maillard reaction of Ruditapes philippinarum hydrolyzate and its antioxidant capacities
摘要
Abstract
The Maillard reaction between hydrolyzate of Ruditapes philippinarum and glucose and the antioxidant activities of the Maillard reaction products (MRPs) were studied. Alcalase was applied to hydrolyze the Ruditapes philippinarum protein. Based on the result of single-factor experiment, optimum enzyme hydrolysis conditions were as follow:substrate concentration 10%, Alcalase protease concentration 1%,pH8.0,ezymolysis temperature 65t,and enzymolysis time 3h. Under the condition,the degree hydrolysis of protein was 17.8%. The Maillard reaction was conducted as follow condition: glucose concentration 6% and pH8.0 incubation in 120℃ for 1h. The Maillard reaction products were fractionized into four fractions by gel chromatography. The result of antioxidant experiments showed that all fractions of MRPs had antioxidant activity. Among them the fraction of Ma had the strongest antioxidant activity,of which inhibitions against DPPH·,O2-· reached 76.8%,68.6% respectively.关键词
花蛤酶解/美拉德反应/分离/抗氧化Key words
Ruditapes philippinarum hydrolysis/ Maillard reaction/separation-, antioxidant分类
轻工纺织引用本文复制引用
张慧恩,王家宁,王江强,陈佳烨..花蛤酶解液的美拉德反应及抗氧化活性研究[J].食品工业科技,2013,34(6):140-143,4.基金项目
宁波市自然科学基金项目(2011A610008). （2011A610008）
