酶法及美拉德反应改进鸡肉蛋白功能性质的研究

Improving the Functional Properties of Chicken Protein in Maillard Reaction by Hydrolysis

摘要:

利用不同单酶酶解鸡胸肉，制得的酶解液和木糖进行美拉德反应，考察不同酶解方式制得的底物对美拉德反应产物的各检测指标（肽、氨基酸、糖等反应底物含量和美拉德产物含量及其抗氧化性能力）影响，并分析各检测指标间的相关性。实验表明：酶解程度对美拉德反应产物特性有显着性影响，酶解作用所得的肽具有更强的美拉德反应活性，酶解程度越大的酶解液，消耗糖量越多，生成的MRPs越多，其MRPs抗氧化活性越强，同一反应起始浓度，8 h与2 h酶解液的MRPs抗氧化能力相比，FRAP还原能力与DPPH?清除能力增强倍数高达2倍和7倍；美拉德反应能明显改善了酶解液的性质，可溶解性肽的含量最高增加了2倍，可溶性氨基酸最高增加了1倍，抗氧化能力最高增强了40倍；从检测指标的相关性可知，糖的消耗量变化一定程度上能反应美拉德反应的程度，美拉德反应能促进肽的分解生成氨基酸。

Abstract:

Various enzymes were used to hydrolyze chicken breast meat to produce enzymatic hydrolysates and xylose for Maillard reaction. The effect of the substrates obtained from different enzymatic hydrolysis methods on the Maillard reaction products (MRPs) (content of peptides, amino acids, sugars, and other reaction substrates, as well as content and antioxidant capacity of MRPs) were investigated and the correlation among all measured indicators were analyzed. The results indicated that the degree of hydrolysis (DH) significantly affected the properties of MRPs and the peptides produced by enzymatic hydrolysis showed higher reactivity for Maillard reaction. The hydrolysate with higher DH showed greater sugar consumption and increased MRP content, with higher antioxidant capacity. With the same initial concentration, ferric-reducing/antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH?) scavenging ability of the MRPS from eight-hour hydrolysate were twice and seven times higher than those of the MRPS from two-hour hydrolysate. The properties of enzymatic hydrolysates were significantly improved by the Maillard reaction, with two-fold maximum increase in soluble peptide content, one-fold maximum increase in soluble amino acid concentration, and 40-fold maximum increase in antioxidant capacity. Based on the correlation between the measured indices, sugar consumption reflects the extent of Maillard reaction to a certain degree, which in turn, improves the decomposition of peptides to generate amino acids.