食品工业科技2018，Vol.39Issue(8)：44-49,6.DOI:10.13386/j.issn1002-0306.2018.08.009
还原糖对牡蛎蛋白肽糖基化反应产物功能特性与抗氧化性的影响
Effects of reducing sugars on functional properties and antioxidant activities of glycosylation modification products of Oyster protein hydrolysates
摘要
Abstract
The glycosylation reaction was carried out under dry-heating conditions with Oyster protein hydrolysates glycosylated by three reducing sugars(glucose,lactose and galactose)to finally form glycosylation modified products,denoted as OP-GMPs.The functional properties (solubility,thermostability and emulsifying properties) and antioxidant activity (reducing ability,scavenging ability of DPPH· and · OH)of OP-GMPs were comparative analysis.The results showed that the functional properties and antioxidant activities of OP-GMPs glycosylated by monosaccharide were better improved than disaccharide.For OP-GMPs glycosylated by Gal,the solubility and scavenging ability of DPPH · were maximum when Gal ∶ OP =2 ∶ 1,the optimum emulsification and scavenging ability of · OH for Gal ∶ OP =3 ∶ 1 and 4 ∶ 1,respectively.On the other hand,for OP-GMPs glycosylated by Glc,the maximum in thermal stability and reducing ability were obtained at Glc∶ OP =3∶1 and 4∶ 1,respectively.Therefore,the glycosylation reaction could remarkably improve the functional properties and antioxidant activities of OP,which provided reference for utilizing them in functional foods and condiments.关键词
牡蛎蛋白肽/还原糖/糖基化改性/功能特性/抗氧化性Key words
Oyster protein hydrolysates/reducing sugars/glycosylation modification/functional properties/antioxidant activity分类
轻工纺织引用本文复制引用
牛改改,游刚,李京丽..还原糖对牡蛎蛋白肽糖基化反应产物功能特性与抗氧化性的影响[J].食品工业科技,2018,39(8):44-49,6.基金项目
广西高校中青年教师基础能力提升项目(2017KY0810) （2017KY0810）
广西高校北部湾特色海产品资源开发与高值化利用重点实验室资助(2016ZB06,2016ZB07). （2016ZB06,2016ZB07）
