酱渣多肽及其美拉德热反应产物的抗氧化性 |
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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 |
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作者姓名: | 沈晗 金志刚 孙宝国 肖阳 任文雅 史雨鑫 廖永红 |
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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 |
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基金项目: | 国家"十一五"科技支撑计划项目 |
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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.
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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 |
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Affiliation: | 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 |
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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. |
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Keywords: | sauce residue polypeptide maillard reaction antioxidant |
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