作　　者： ; ; ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《湖北农业科学》 2013年第10期2397-2401,2407,共6页

摘　　要： 对马氏珠母贝(Pinctada martensii)蛋白的美拉德反应产物成分及活性进行了研究,以期为马氏珠母贝在食品添加剂方面和抗氧化剂的应用提供理论依据,为马氏珠母贝的综合利用提供新的途径。试验采用盐提法提取马氏珠母贝蛋白,探讨料液比、NaCl浓度、提取温度、提取时间对蛋白质提取率的影响,确定了盐提马氏珠母贝蛋白的最佳提取工艺条件为NaCl浓度0.75 mol/L、提取温度35℃、提取时间80min、料液比1∶20(m/V,g∶mL);采用气相色谱-质谱(GC-MS)检测其产物的风味成分,测得其产物主要为醇类、酯类、酮类、醛类、杂环类化合物等;对美拉德反应产物抗氧化性的研究结果表明,马氏珠母贝盐提蛋白美拉德反应产物具有较强的抗氧化性,因此可作为一种安全的天然抗氧化剂。 The ingredient composition and antioxidant activity of Maillard reaction products of Pinctada martensii protein were studied in order to provide theoretical basis for the application of P.martensii in food additives and antioxidants,and provide a new approach for the comprehensive utilization of P.martensii.The P.martensii protein was extracted by salt formulation;and the effects of extraction conditions including material to liquid ratio,concentration of NaCl solution,extraction temperature,and extraction time on extraction yield were investigated.The optimum extraction conditions were ensured ad NaCl solution concentration at 0.75 mol / L,extraction temperature at 35 ℃,extraction time for 80 min and material to liquid ratio at 1∶20(m / V,g∶mL).The favor compounds of Maillard reaction products were analyzed by GC-MS.The results showed that the main flavor substances included alcohols,esters,ketones,aldehydes,carboxylic acids and heterocyclic etc..And the oxidation resistance ability of Maillard reaction product of salt-extracted P.martensii protein was strong,thus could be used as safe natural antioxidants.

关 键 词： 马氏珠母贝 盐提 美拉德反应 风味成分 抗氧化

领　　域： [农业科学]