食品工业科技2018，Vol.39Issue(3)：6-11,6.DOI:10.13386/j.issn1002-0306.2018.03.002
刺参肠酶解-美拉德反应衍生物的特性
Characterization of maillard reaction products of hydrolysates from sea cucumber (Stichopus japonicus) gut
摘要
Abstract
The hydrolysates from sea cucumber(Stichopus japonicus)guts were prepared by using neutrase.The crude Maillard reaction products of hydrolysates(MRPs-C) were obtained by reacting with ribose.The sample of MRPs-C was separated into four fractions,including MRPs-Ⅰ (＞ 5 kDa),MRPs-Ⅱ (3～5 kDa),MRPs-Ⅲ (1 ～3 kDa) and MRPs-Ⅳ (＜ 1 kDa) by ultrafiltration.The fractions were compared by chromaticity,UV absorption,fluorescence intensity and degree of browning.The antioxidant capacity of each fraction was evaluated by DPPH,ABTS + radical scavenging assay,reduction ability,Fe2+ chelating and linoleic acid peroxidation assay.The results showed that the MRPs-Ⅰ had higher browning degree,UV absorption and fluorescence intensity than MRPs-Ⅱ by 5.0,2.7 and 1.1 times,respectively.The other fractions showed lower browning degree than those of MRPs-Ⅰ and MRPs-Ⅱ.The MRPs-Ⅳ showed the highest abilities of free radical scavenging reduction ability,Fe2+ chelating and lipid peroxidation inhibition ability.The scavenging ability against ABTS + radical and DPPH reached to 4.56 Trolox equi/μL sample and 47.56％,respectively.These results suggest that the fraction above 5 kDa had more contribution to browning degree,UV absorption and fluorescence intensity in the MRPs of hydrolysates from sea cucumber gut,while the fraction lower than 1 kDa has more contribution to their antioxidant capacity.关键词
刺参肠/酶解物/美拉德反应/超滤/特性Key words
Stichopus japonicus gut/enzymatic hydrolysate/maillard reaction/ultrafiltration/characterization分类
轻工纺织引用本文复制引用
杜椅楠,赵晨晨,唐越,阎佳楠,李傲婷,韩佳润,张正雨,吴海涛..刺参肠酶解-美拉德反应衍生物的特性[J].食品工业科技,2018,39(3):6-11,6.基金项目
国家自然科学基金资助项目(31370037) （31370037）
辽宁省教育厅科学研究一般项目(L2015050) （L2015050）
大连市高层次人才创新支持计划项目(2015R083). （2015R083）
