轻工学报2017，Vol.32Issue(1)：7-12,6.DOI:10.3969/j.issn.2096-1553.2017.1.002
金属离子对鲫鱼蛋白－D－木糖美拉德反应产物抗氧化活性的影响
The effect of metal ions on the antioxidant activity of Maillard reaction products in crucian carp protein-D-xylose system
摘要
Abstract
The effect of different metal ions on the antioxidant activity of Maillard reaction products (MRPs) was studied as determined by ·OH radical scavenging activity,total reducing power and absorbance value. The results showed that the ·OH radical scavenging activity and reducing power of MRPs was not altered fol-lowing Na+and K+treatment.However,Fe2+and Cu2+treatment exerted significant effects on the ·OH radi-cal scavenging activity of MRPs (P<0.05),while Mg2+,Ca2+,Zn2+,Cu2+,Fe2+and Fe3+treatment remark-ably affected the reducing ability of MRPs (P <0.05 ).Notably,there was obviously negative relationship between Cu2+,Fe2+and Fe3+concentrations and the antioxidant capacity of MRPs (P<0.05).Moreover,sig-nificant correlation between the browning degree of Maillard reaction and metal ions was also obtained (P<0.05),indicating the potential effect of browning degree on the antioxidant activity of MRPs.关键词
鲫鱼蛋白-D-木糖/美拉德反应产物/金属离子/抗氧化活性/· OH清除率/总还原力/吸光度Key words
crucian carp protein-D-xylose/Maillard reac-tion product/metal ion/antioxidant activity/·OH radical scaven-ging activity/total reducing power/absor-bance value分类
轻工纺织引用本文复制引用
章银良,庞丹洋,卢慢慢,蔡亚玲..金属离子对鲫鱼蛋白－D－木糖美拉德反应产物抗氧化活性的影响[J].轻工学报,2017,32(1):7-12,6.基金项目
河南省科技攻关项目 （）
