超声促进美拉德反应对金带细鲹鱼肉蛋白酶解物的修饰及潜在危害物形成的影响

Effect of Ultrasound-induced Maillard Reaction on Modification of Protein Hydrolysate fromYellow Stripe Trevally (Selaroides leptolepis) Fish Meat and Potential Hazards

摘要:

本文采用超声波法促进金带细鲹鱼肉蛋白酶解物与葡萄糖间的美拉德修饰反应，研究美拉德反应对酶解物功能特性、抗氧化性及潜在危害物形成的影响。结果表明：超声功率或反应时间越高，修饰产物中游离氨基含量越低，接枝度越大，超声处理能加快美拉德反应的速率，且减少丙烯酰胺等美拉德反应潜在危害物的形成。功能特性分析表明，超声处理能显著提高酶解物的溶解性和乳化性（p<0.05），同时，体外模拟消化分析表明，超声处理降低了酶解物的消化性。修饰产物的DPPH自由基清除力、羟自由基清除力、还原力和Fe2+螯合力显著提高（p<0.05），而且超声修饰的能力和修饰物的特性均优于水浴法处理组。超声波促进美拉德修饰反应可提高金带细鲹鱼肉蛋白酶解物的功能特性和抗氧化活性，并减少丙烯酰胺等美拉德反应潜在危害物的形成。

Abstract:

Ultrasound was used to promote the Maillard reaction between protein hydrolysates of Selaroides leptolepis and glucose. The effect of the Maillard reaction on the functional properties and antioxidant activities of hydrolysates as well as formation of potentially harmful compounds were evaluated. The results showed that free amino group content decreased while grafting degree correspondingly increased with increasing ultrasound power or reaction time. Moreover, ultrasound treatment promoted the Maillard reaction and decreased the formation of potentially harmful compounds, such as acrylamide. Analysis of functional properties indicated that the ultrasound-induced Maillard reaction significantly enhanced the solubility and emulsifying capacity of hydrolysates (p<0.05). Additionally, in vitro digestion experiments showed that ultrasound treatment reduced the digestibility of hydrolysates. The 2,2-diphenyl-1-picrylhydrazyl scavenging ability, reducing power, and Fe2+-chelating ability of the modified products were significantly increased (p<0.05), and the modification capability of ultrasound and properties of modified products were better than those of the conventional water bath group. These results showed that the ultrasound-induced Maillard reaction could enhance the functional properties and antioxidant activity of protein hydrolysates of yellow stripe trevally and decrease the formation of acrylamide and other potentially harmful compounds.