摘要
建立了半乳糖—L-赖氨酸的模型体系,调节初始pH为5,7和9,于120℃下加热不同时间,制得美拉德反应产物,并对其还原能力和清除DPPH.的能力进行了测定。结果表明,随着加热时间的延长,美拉德反应产物的pH会下降,其中pH为9的体系下降最快,达4.9;美拉德反应产物最大吸收波长在294 nm;在短时间加热时,pH为9体系的还原能力和清除DPPH.的能力明显强于pH为5和7的体系;加热60 min后,pH为9体系清除DPPH.的能力就达到87%,但加热600 min后,pH为9体系的还原能力要低于pH为5和7的体系,清除DPPH.的能力趋向一致。
Galactose-L-lysine model systems were built and pH was adjusted to 5,7 and 9.The Maillard reaction products（MRPs） were prepared at 120 ℃ for different time.The antioxidant activities of MRPs,including reducing power and scavenging effect on DPPH· radical were studied.The results were as follows： with the heating time was extended,pH value of MRPs declined.The maximum absorption wavelength of MRPs was 294 nm.The reducing power and scavenging effect on DPPH· radical of MRPs with pH 9 model were stronger than other models when short-term heating.The scavenging effect on DPPH· radical got 87 % after heating 60 min.However,after heating for about 600 min,the reducing power of pH 9 model was lower than other models.The scavenging effect on DPPH· radical was similar with other models.
出处
《食品研究与开发》
CAS
北大核心
2012年第12期19-23,共5页
Food Research and Development
