【作者】 董士远； 孟艳丽； 魏彬彬； 赵元晖； 刘尊英； 曾名湧；

【Author】 Shiyuan Dong,Yanli Meng,Binbin Wei,Yuanhui Zhao,Zunying Liu,Mingyong Zeng (College of Food Science & Engineering,Ocean University of China,Qingdao 266003,China)

【机构】 中国海洋大学食品科学与工程学院；

【摘要】 近年来,蛋白酶解肽的Maillard反应修饰受到广泛关注。以Maillard反应的肽游离氨基的变化,Maillard反应形成的294nm的吸收(中间产物)、荧光吸收(高级阶段产物),褐变及其产物分子量分布的变化为指标,研究了鲢鱼肽和葡萄糖溶液在pH8.0或9.7,反应温度为60-90℃的Maillard反应的动力学。结果表明:随反应温度的升高,鲢鱼肽的游离氨基的损失增加,Maillard反应形成的荧光产物,294nm的吸收(中间产物)与褐变程度也增加,且鲢鱼肽游离氨基的损失与其肽分子间的交联有关。进一步以褐变、294nm处吸收、荧光吸收、游离氨基的损失为评价指标,分析了Maillard反应活化能;该Maillard反应进行所需的活化能大小依次为:褐变>294nm处吸收>游离氨基的损失>荧光吸收。在pH 9.7的Maillard反应的活化能较pH8.0要低,这说明在较高的pH值,鲢鱼肽与葡萄糖的Maillard反应更易于发生。本研究为进一步进行肽Maillard反应的研究提供理论依据。更多还原

【Abstract】 The information regarding Maillard reaction between peptide and glucose is still limited.Solutions of glucose—silver carp peptides were heated at 60 to 90℃at pH 8.0 and pH 9.7,and the kinetics of the reaction markers(disappearance of amino groups,development of absorbance at 294nm and browning,fluoresence absorbance and molecular weight distribution of silver carp peptides) were monitored.All the markers were enhanced at increasing temperatures, and,except for the disappearance of the free amino group,at alkaline pH levels.The activation energy(Ea) of Maillard reaction of all markers was in order of browning>absorbance at 294nm>the loss of amino groups>fluorescence absorbance.The Ea of Maillard reaction at pH 9.7 was higher than that at pH8.0,which suggested that the Maillard reaction was easy to happen at higher pH values.更多还原