摘要
以乳清蛋白碱性蛋白酶水解物为原料与葡萄糖发生美拉德反应,通过单因素试验和响应面耦合遗传算法优化制备乳清蛋白肽美拉德反应产物(whey protein peptides Maillard reaction products,WPP-MRPs),并测定其对2,2′-连氮基-双-(3-乙基苯并二氢噻唑啉-6-磺酸)二铵盐自由基(ABTS^(+)自由基)和羟基自由基(·OH)的清除能力。结果表明WPP-MRPs制备最优的工艺参数组合为葡萄糖浓度8.3%、反应温度90℃、反应时间4 h和pH9.0,在此条件下WPP-MRPs的还原力为0.93±0.02。在最优工艺条件下制备的WPP-MRPs对ABTS^(+)自由基和羟基自由基清除率的IC_(50)分别为(47.15±0.83)mg/mL和(44.28±0.95)mg/mL。结果显示WPP-MRPs具有较强的抗氧化活性。
Maillard reaction products from whey protein peptides(WPP-MRPs)were prepared from the alcalase hydrolysates of whey protein and glucose.The WPP-MRPs were optimized by single-factor experiments and a response surface coupled genetic algorithm,and the scavenging abilities of WPP-MRPs to 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)(ABTS^(+))and hydroxyl radical(·OH)were determined.The optimum parameters to achieve the highest reductive power of WPP-MRPs(0.93±0.02)were obtained under a glucose concentration of 8.3%,reaction temperature of 90℃,reaction time of 4 h,and pH of 9.0.The IC_(50) values of ABTS^(+)free radical and hydroxyl radical scavenging rates of WPP-MRPs were(47.15±0.83)mg/mL and(44.28±0.95)mg/mL,respectively.These results indicated that WPP-MRPs have strong antioxidant activity.
作者
蔡惠钿
谢妍纯
张逸
CAI Hui-tian;XIE Yan-chun;ZHANG Yi(School of Food,South China Agricultural University,Guangzhou 510642,Guangdong,China;SCAU(Chaozhou)Food Institute Co.,Ltd.,Chaozhou 521000,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第18期107-115,共9页
Food Research and Development
基金
2019年广东省科技创新战略专项资金(新型研发机构结转)项目(2018B090902010)。
关键词
乳清蛋白肽
美拉德反应产物
优化
工艺
抗氧化活性
whey protein peptides
Maillard reaction products
optimization
process
antioxidant activity
