海洋科学Issue(3)：14-19,6.DOI:10.11759/hykx20130319002
虾蟹壳氨基葡萄糖-半胱氨酸美拉德反应产物对酪氨酸酶的抑制作用
Inhibitory effect of glucosamine-cysteine maillard reaction product on tyrosinase
摘要
Abstract
Research on tyrosinase inhibitors has become a common concern due to the important role of tyrosinase both in mammalian melanogenesis and fruit or shrimp enzymatic browning. In this paper, Maillard reaction prod-ucts prepared by heating glucosamine hydrochloride-cysteine model in alkaline condition (GCMRPs) were studied for their tyrosinase inhibition activity and effect on quality of shrimp during ice-storage. The results showed that, this compound was an irreversible competitive inhibitor exhibiting a higher inhibitory effect than cysteine and kojic acid at the same concentration. In addition, the effect of GCMRPs on quality of pacific white shrimp during ice-storage was investigated. Shrimp treated with 20 mmol/L GCMRPs exhibited lower melanosis score and total viable count compared with those without treatment throughout the storage period.关键词
酪氨酸酶/半胱氨酸/氨糖/美拉德反应产物/抑制/黑变Key words
tyrosinase/cysteine/glucosamine/Maillard reaction product/inhibit/melonosis分类
生物科学引用本文复制引用
林晓彰,刘必谦,周湘池,章思思,庄怡..虾蟹壳氨基葡萄糖-半胱氨酸美拉德反应产物对酪氨酸酶的抑制作用[J].海洋科学,2014,(3):14-19,6.基金项目
宁波市科技计划项目(2006B100069) （2006B100069）
