葵花籽肽、大豆蛋白肽、玉米蛋白肽美拉德反应产物感官品质与抗氧化和抑菌活性比较
首发时间:2018-03-23
摘要:不同植物来源的蛋白质被广泛用于生产美拉德反应产物(MRPs),本文主要研究了葵花籽肽(SF)、大豆蛋白肽(SB)和玉米蛋白肽(CN)这三种植物来源蛋白质美拉德反应产物的抗氧化活性、抑菌活性及感官特性。结果表明,葵花籽肽(SF-MRPs)抗氧化活性最强,其次是大豆肽(SB-MRPs)和玉米肽(CN-MRPs);只有葵花籽肽对金黄色葡萄球菌和大肠杆菌具有抑菌性能;而与葵花籽肽和大豆肽相比,玉米肽的鲜味、适口性、持续性更强。因此,玉米肽可以作为潜在的风味增强剂;葵花籽肽由于其抗氧化活性和抑菌性能,在调料和食品工业具有巨大的应用潜力。
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Comparison of sensory characteristics and antioxidant and antimicrobial activity of Maillard Reaction Products derived from Sunflower, Soybean and Corn meal hydrolysates
Abstract:Nowadays, proteins from different plant materials are used to produce maillard reaction products. In this study, antioxidant, antimicrobial and sensory properties of Maillard reaction products derived from three plant materials (sunflower, SF; soybean, SB and corn, CN meals) were investigated. Results revealed that SF-MRPs has greater antioxidant activity followed by SB-MRPs and CN-MRPs.Additionally,only SF-MRPs showed antimicrobial effect against tested strains (Staphylococcus aureus and E.coli). Furthermore, CN-MRPs had greater umami, mouthfulness and continuity sensory attributes compared to SF-MRPs and SB-MRPs. Therefore, CN-MRPs could potentially be used to produce flavor enhancers, while SF-MRPs could be useful in food due to their relatively high antioxidant and antimicrobial activity which could be of great potential for flavor and food industries.
Keywords: Maillard reaction products peptides umami antioxidant antimicrobial properties.
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葵花籽肽、大豆蛋白肽、玉米蛋白肽美拉德反应产物感官品质与抗氧化和抑菌活性比较
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