美拉德反应修饰对猪血浆蛋白抗氧化肽功能特性的影响
首发时间:2014-01-13
摘要:本研究主要探讨了美拉德反应修饰对猪血浆蛋白抗氧化肽功能特性的影响。采用D-半乳糖对猪血浆蛋白抗氧化肽进行美拉德修饰,蛋白质和糖的比例为1:3(w/w),在90℃水浴中分别加热0h、1h、6h,得到美拉德反应产物(MRPs),测定其溶解性、表面疏水性、乳化性及乳化稳定性、起泡性及起泡稳定性。研究结果表明,经美拉德反应修饰后猪血浆蛋白抗氧化肽的功能特性有明显改善,其溶解性、乳化及乳化稳定性、起泡及起泡稳定性均随着反应时间的增加而逐渐增大(P<0.05),表面疏水性则随着反应时间的增加而降低(P <0.05)。同时,MRPs的功能特性都随着体系中pH值的改变而显著变化(P<0.05)。因此,可以采用美拉德修饰来改善猪血浆蛋白抗氧化肽的功能特性,使其更好的应用于食品加工业中。
关键词: 畜产品加工工程 猪血浆蛋白抗氧化肽 D-半乳糖 美拉德反应修饰 功能特性
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The Influence of Functional Properties of Procine Plasma Protein Antioxidant Peptides via Maillard Reaction Modification
Abstract:This study mainly investigated the influence of functional properties of procine plasma protein antioxidant peptides via Maillard reaction modification. Porcine plasma protein hydrolysate (PPPH) were mixed with D-galactose with the ratio of 1:3 (w/w) to formulate a reaction system and then heated at 90℃ for 0, 1 and 6 h, in order to get maillard reaction products (MRPs) of different reaction times. Solubility, surface hydrophobicity, emulsifying activity index (EAI) and emulsion stability index (ESI), foaming ability and foam stability were determined. The results showed that the functional properties of porcine plasma protein antioxidant peptides have significantly improved via the Maillard reaction modification. Solubility, EAI and ESI, foaming ability and foaming stability were significantly increased as the heating time increased (P <0.05), as well as the surface hydrophobicity of MRPs were significantly decreased as the heating time increased (P <0.05). Additionally, the functional properties of MRPs were obviously affected by pH values (P<0.05). Therefore, Maillard reaction modification could significantly improve the functional properties of procine plasma protein antioxidant peptides, and also could be used as an emulsifier and as a foaming agent in food industry.
Keywords: Animal products processing engineering Procine plasma protein antioxidant peptides D-galactose Maillard reaction modification Functional properties
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