山西农业大学学报（自然科学版）2017，Vol.37Issue(2)：115-120,6.
美拉德反应提高羊骨胶原肽抗氧化活性研究
Improving of the antioxidant activity of ovine ossein peptide by Maillard Reaction
摘要
Abstract
[Objective]The suitable reductive sugar and reaction conditions were determined in this study to improve the antioxidative ability of ovine ossein peptides by Maillard Reaction.[Methods]Based on the effect of the related factors on the reductive power,the responsive surface analysis was used to establish the mathematical models to optimize the conditions for Maillard Reaction.The reductive power was expressed by OD value and determined by the reductive method of potassium ferricyanide during which the 0 point was set by 60 g· L-1 ossein peptide solution.[Results]The reductive power the resulted reaction product using xylose as decorative sugar was significantly higher than using glucose,lactose,galactose and maltose (P＜0.01).The optimum condition was determined as the mass ratio of xylose to peptide was 3 to 1,the initial pH was 12,react for 3.5 h at 100 ℃,under this technology,the reductive power of the product reached to 0.810 2 which is approximately close to the predicted value of the mathematical model.[Conclusion] Maillard Reaction is an effective method to improve the antioxidative activity of ovine ossein peptide.关键词
美拉德反应/羊骨胶原肽/还原力Key words
Maillard Reaction/Ovine ossein peptide/Reducing power分类
轻工纺织引用本文复制引用
杨璐,程稚玲,霍乃蕊..美拉德反应提高羊骨胶原肽抗氧化活性研究[J].山西农业大学学报（自然科学版）,2017,37(2):115-120,6.基金项目
国家自然科学基金(31201347) （31201347）
山西省留办留学回国人员资助项目(2014-042) （2014-042）
