摘要
研究L-赖氨酸与D-核糖的模式美拉德反应(L-赖氨酸的氨基与D-核糖的羰基的物质量之比分别为1:1、1:2和2:1),考察了三个体系反应过程中产物pH值、吸光度的变化,并以金属螯合能力、超氧阴离子自由基(O-2·)清除能力、二苯代苦味酰自由基(DPPH·)清除能力以及还原能力为指标,评价了美拉德反应产物(MRPs)的抗氧化效果。结果表明:美拉德反应是个酸度和褐变不断增强的反应;MRPs的最大吸收波长在460nm左右;达到相同褐变程度,即吸光度(A)为2.2时,1:2的体系最快,其次是1:1的体系,2:1的体系相对最慢。MRPs有较好的金属螯合能力,可有效清除O-2·和DPPH·自由基,但反应终产物几乎没有还原能力。
The Maillard reaction products（MRPs） were prepared using L-lysine and D-ribose（the molar ratio of - NH2 and - C=O is 1：1, 1：2, 2：1, respectively） by model Maillard reaction. The pH value and absorbance of the Maillard reaction products （MRPs） were determined. In this research, the antioxidative activities of MRPs, including iron-chelation activity, scavenging effect on superoxide anion radical and DPPH · radical, and reducing power were studied. The results showed that browning and acidity increased with the heating time; the wavelength of maximal absorbance was about 460 nm; While reaching the same browing degree, namely absorbance 2.2, their reaction speeds were shown as follows： 1：2〉 1：1 〉2：1. Three kinds of MRPs with different proportions of amido and carbonyl exhibited good iron-chelation activities and scavenging activities against superoxide anion radical and DPPH · radical, but they almost did not have reducing powers.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第5期112-115,共4页
Food Science
基金
上海市重点学科建设项目专项基金(T1102)
上海市教育委员会科研项目(07zz134)
关键词
美拉德反应
金属螯合
O-2·
DPPH·
还原能力
抗氧化能力
Maillard reaction
iron-chelation
superoxide anion
1,1-diphenyl-2-picrylhydrazyl（DPPH·）
reduc-ing power
antioxidant activity
