Maillard反应对卵白蛋白稳定性的影响

金婷; 毕海丹; 冯晓慧; 于滨

doi:10.13386/j.issn1002-0306.2015.03.017

Maillard反应对卵白蛋白稳定性的影响

Effect of Maillard reaction on the stability of Ovalbumin

摘要

摘要: 为了确定Maillard反应对卵白蛋白稳定性的影响,本文研究了Maillard反应卵白蛋白处于酶解、酸性环境、加热、变性剂、反复冻融等不利条件下的理化特点。结果表明Maillard反应抑制了蛋白酶对卵白蛋白的酶解效果。Maillard反应卵白蛋白在p H2⁷的范围内,空间结构伸展程度较小。Maillard反应将卵白蛋白的变性温度从71.3℃提高到76.9℃,明显改善了卵白蛋白的热稳定性。6mol·L-1的尿素能够使热处理卵白蛋白和天然态卵白蛋白完全变性,而只能使Maillard反应卵白蛋白部分变性。Maillard反应能够提高卵白蛋白的溶解度,其溶解度经过反复冻融后仍处于较高水平。Maillard反应可以有效提高卵白蛋白稳定性,从而保证卵白蛋白功能性的发挥。

Abstract: In order to determine the effect of Maillard reaction( MR) on the stability of ovalbumin,physiochemical characteristic of ovalbumin modified by MR( OMR) subjected to enzymolysis,acidic conditions,heating,denaturant,freeze- thaw cycles were analyzed. The results showed that hydrolytic activities of proteases on ovalbumin were inhibited by MR.The three- dimensional structures of OMR showed a little change at p H range of2~7.The denaturation temperature of ovalbumin was rise from 71.3℃ to 76.9℃ by MR,which improved the heat stability of ovalbumin.6mol·L- 1urea induced completely denaturation of native and heated ovalbumin,as well as partially denaturation of OMR. The solubility of ovalbumin was improved by MR. OMR displayed a better solubility after treatment of several freeze- thaw cycles. Improvement in stability of ovalbumin by MR was beneficial to functional properties of ovalbumin.