刺参肠酶解-美拉德反应衍生物的特性

杜椅楠; 赵晨晨; 唐越; 阎佳楠; 李傲婷; 韩佳润; 张正雨; 吴海涛

doi:10.13386/j.issn1002-0306.2018.03.002

刺参肠酶解-美拉德反应衍生物的特性

Characterization of maillard reaction products of hydrolysates from sea cucumber(Stichopus japonicus)gut

摘要

摘要: 本文以刺参肠为原料,利用中性蛋白酶酶解获得酶解物,将酶解物与核糖进行美拉德反应得到刺参肠酶解-美拉德反应衍生物(MRPs-C)。再分别通过5、3、1 kDa的超滤膜进行超滤,得到组分MRPs-Ⅰ(>5 kDa)、组分MRPs-Ⅱ(3~5 kDa)、组分MRPs-Ⅲ(1~3 kDa)及组分MRPs-Ⅳ(<1 kDa)四部分。对比各组分在色度、紫外吸收、荧光强度及褐变程度的差异,并考察它们的ABTS⁺、DPPH自由基的清除能力、还原能力、Fe²⁺螯合能力及抗脂质过氧化作用。结果显示,通过比较四个超滤组分的特性,组分MRPs-Ⅰ的褐变程度、紫外吸收及荧光强度分别是组分MRPs-Ⅱ的5.0、2.7及1.1倍,其余组分较组分MRPs-Ⅰ和MRPs-Ⅱ的褐变程度更低,MRPs-Ⅳ对自由基清除能力、还原能力、Fe²⁺螯合能力及抗脂质过氧化能力最强,其中对ABTS⁺自由基的清除能力达到4.56 Trolox当量/μL样品,对DPPH自由基的清除率达到47.56%。上述结果说明,刺参肠酶解-美拉德反应衍生物中大于5 kDa的组分对其褐变程度、紫外吸收及荧光强度有较大贡献,低于1 kDa的组分对其抗氧化能力具有较大贡献。

Abstract: The hydrolysates from sea cucumber(Stichopus japonicus)guts were prepared by using neutrase. The crude Maillard reaction products of hydrolysates(MRPs-C)were obtained by reacting with ribose. The sample of MRPs-C was separated into four fractions,including MRPs-Ⅰ(>5 kDa),MRPs-Ⅱ(3~5 kDa),MRPs-Ⅲ(1~3 kDa)and MRPs-Ⅳ(<1 kDa)by ultrafiltration. The fractions were compared by chroma ticity,UV absorption,fluorescence intensity and degree of browning. The antioxidant capacity of each fraction was evaluated by DPPH,ABTS⁺radical scavenging assay,reduction ability,Fe²⁺ chelating and linoleic acid peroxidation assay. The results showed that the MRPs-Ⅰ had higher browning degree,UV absorption and fluorescence intensity than MRPs-Ⅱby 5.0,2.7 and 1.1 times,respectively. The other fractions showed lower browning degree than those of MRPs-Ⅰ and MRPs-Ⅱ. The MRPs-Ⅳ showed the highest abilities of free radical scavenging reduction ability,Fe²⁺ chelating and lipid peroxidation inhibition ability. The scavenging ability against ABTS⁺radical and DPPH reached to 4.56 Trolox equi/μL sample and 47.56%,respectively. These results suggest that the fraction above 5 kDa had more contribution to browning degree,UV absorption and fluorescence intensity in the MRPs of hydrolysates from sea cucumber gut,while the fraction lower than 1 kDa has more contribution to their antioxidant capacity.