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酱渣多肽及其美拉德热反应产物的抗氧化性
引用本文:沈晗,金志刚,孙宝国,肖阳,任文雅,史雨鑫,廖永红.酱渣多肽及其美拉德热反应产物的抗氧化性[J].北京工商大学学报(自然科学版),2010,28(2):6-9.
作者姓名:沈晗  金志刚  孙宝国  肖阳  任文雅  史雨鑫  廖永红
作者单位:1. 北京工商大学,化学与环境工程学院,北京,100048
2. 北京二商金狮龙门食品有限公司,北京,101407
基金项目:国家"十一五"科技支撑计划项目 
摘    要:测定不同水解度(DH)时酱渣多肽及其美拉德反应产物(MRPS)的抗氧化性,结果表明:随反应物浓度增加,两者抗氧化性增强;两者的DPPH.清除率与DH并非呈线性关系;DH<14.2%时,两者的.OH清除率随DH的升高而降低;两者的还原力变化趋势不同,DH>12.2%时,酱渣多肽还原力随DH增大逐渐减少,DH>8.2%时,MRPS的还原力随DH提高逐渐增大.与某些多肽类物质和MRPS相比,酱渣多肽及其MRPS具有较高的抗氧化性和很好的应用价值.

关 键 词:酱渣多肽  美拉德热反应  抗氧化性

ANTIOXIDANT OF SAUCE RESIDUE POLYPEPTIDE AND ITS MRPS
Institution:College of Chemical and Environmental Engineering, Beijing Technology and Business University;Beijing Er Shang Jin Shi Long Men Food Co Ltd;College of Chemical and Environmental Engineering, Beijing Technology and Business University;College of Chemical and Environmental Engineering, Beijing Technology and Business University;College of Chemical and Environmental Engineering, Beijing Technology and Business University;College of Chemical and Environmental Engineering, Beijing Technology and Business University;College of Chemical and Environmental Engineering, Beijing Technology and Business University
Abstract:By measuring the antioxidant of sauce residue polypeptide and its MPRS,under the conditions of different DH,conclusion as follow: with concentration increasing,antioxidant both enhanced;DPPH· clearance was not linear with DH;when DH<14.2%,the·OH clearance decreased with the increase of DH;the changing trend of the deoxidization capacity was different,when DH>12.2%,the deoxidization capacity of the sauce residue polypeptide decreased when the DH increased,DH>8.2%,the deoxidization capacity of MRPS was increased the same as DH;Compared with other polypeptides and MPRS,sauce residue polypeptide and its MPRS had high antioxidant and good appropriate value.
Keywords:sauce residue polypeptide  maillard reaction  antioxidant
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