食品与发酵工业2015，Vol.41Issue(7)：126-129,4.DOI:10.13995/j.cnki.11-1802/ts.201507023
反应温度对鸡骨蛋白酶解液美拉德产物光谱特性和抗氧化活性的影响
Effect of temperature on spectral characteristics and antioxidation of Maillard reaction products derived from chicken bone protein hydrolysate
许丹 1龚燕丹 1沈燕飞 1聂小华1
作者信息
- 1. 浙江工业大学海洋学院,食品科学与工程系,浙江杭州,310014
- 折叠
摘要
Abstract
Maillard reaction products (MRPs) were prepared by heating chicken bone protein hydrolysate with galactose.The browning,intermediate products,fluorescence intensity and antioxidant capacity (DPPH radical scavenging activity,hydroxyl radical scavenging activity and reducing power) of MRPs were evaluated and compared at different temperature.The results showed that temperature was an important factor influencing the spectral characteristics and antioxidant activity of MRPs.The browning,intermediate products,fluorescence intensity and antioxidant capacity of Maillard reaction increased with the increase of temperature.Moreover,the DPPH radical scavenging activity and reducing power of MRPs correlated well with browning intensity and intermediate products.关键词
鸡骨蛋白酶解液/美拉德产物/光谱特性/抗氧化活性Key words
chicken bone protein hydrolysate/Maillard reaction products/spectral characteristics/antioxidant activity引用本文复制引用
许丹,龚燕丹,沈燕飞,聂小华..反应温度对鸡骨蛋白酶解液美拉德产物光谱特性和抗氧化活性的影响[J].食品与发酵工业,2015,41(7):126-129,4.
