中国食品学报2017，Vol.17Issue(2)：44-51,8.DOI:10.16429/j.1009-7848.2017.02.007
大豆蛋白美拉德反应产物的抗氧化特性及其机理
Antioxidant Properties and Its Mechanism of SPI Maillard Reaction Products
摘要
Abstract
Maillard reaction products (MRPs) were prepared from soy protein isolate (SPI) and glucose (mass ratio=1∶1) by heating at 70 ℃,80 ℃ or 90 ℃ for 0-6 h.The reducing ability,hydroxyl radical scavenging ability and DPPH radical scavenging ability were determined to investigate antioxidant of MRPs.Moreover,the degree of browning,UV spectroscopy scan analysis and SDS-PAGE were studied to explore antioxidant mechanism of MRPs.The results showed that free amino group content of MRPs were significantly decreased (P＜0.05) as the reaction proceeded,the antioxidant activity of MRPs was enhanced with the increase degree browning.The oxidation resistance of MRPs were improved as the reaction temperature increased,it was proved that MRPs which is heated for 6 h at 90 ℃ has the maximum reducing power,which is 5.6 times higher than SPI.MRPs obtained for 5 h at 90 ℃ exhibited the highest hydroxyl radical scavenging (1.69-fold increase over SPI) and DPPH radical-scavenging activity (68.55％ scavenging activity,a 3.67-fold increase over SPI).UV scan demonstrated that tryptophan absorption peak intensity of MRPs showed a trend of increase with increasing reaction time,whereas tryptophan absorption peak of MRPs heated for 6 h at 80 ℃ and 90 ℃ decreased.Meanwhile,SDS-PAGE illustrated that SPI and glucose formed high molecular weight conjugates,and the α'and α sub band becomes shallow gradually with the reaction of maillard.All in all,these results suggested that glycoprotein have antioxidant properties and there is a close relationship between oxidation resistance and the changes of protein structure.关键词
大豆蛋白/美拉德反应/抗氧化/结构/机理Key words
soybean/Maillard reaction/antioxidant/structure/mechanism引用本文复制引用
杨健,李芳菲,武淑影,潘男,夏秀芳..大豆蛋白美拉德反应产物的抗氧化特性及其机理[J].中国食品学报,2017,17(2):44-51,8.基金项目
国家高技术研究发展计划(2013AA102208) （2013AA102208）
黑龙江省博士后资助项目(LBH-Z11212) （LBH-Z11212）
