试验研究
中国食品添加剂 China Food Additives
乳清蛋白肽美拉德反应产物的制备
及其抗氧化特性的评价
杨文钦，关宏，陈雪，侯惠玲，刘振艳，刘韩，藏传刚，刘宇超，郭皓*
（齐齐哈尔医学院，齐齐哈尔161006）
摘要：以乳杆菌A-2发酵乳清蛋白与乳糖发生美拉德反应，制备得乳清蛋白肽美拉德反应产物，对其进行分离纯化并研究抗氧化括性。将乳杆菌A-2接种于复原乳清粉培养基经热加工得发解产物，经Sephadex G15层析柱分离，采用SDS-PAGE图谱证实乳杆菌A-2发酵乳清粉在干热处理条件下确实发生了美拉德反应，以抗坏血酸（维生素C）和丁基羟基苗香醛（BHA）为阳性对照，用ABTS法和ORAC法来测定和评价乳杆菌9029乳清蛋白发酵产物的抗氧化作用，在反应体系中，H-DPWF-1，BHA和维生素C的ABTS清除率分别是77.38%，86.47%和73.95%，H-DPWF-1清除ABTS自由基的能力的介于维生素C和BHA之间，样品 H-DPWF-1的相对ORAC值为3.43mmolTE/g，维生素C的相对ORAC值为9.67molTE/g，即H-DPWF-1清除AAPH的能力为维生素C的1/3。结果显示H-DPWF-1具有较强的抗氧化活性，具有广阔应用前景和潜力。
关键词：乳清蛋白，乳糖，美拉德反应，抗氧化活性
中图分类号：TS202.1
文献标识码：A
文章编号：10062513（2015）08010106
Maillard reaction products from whey protein peptides and study on
antioxidantactivities
YANG Wen-qin, GUAN Hong, CHEN Xue, HOU Hui-ling, LIU Zhen-yan, LIU Han,
ZANG Chuan-gang. LIU Yu-chao, GUO Hao(Qiqihaer Medical University, Qiqihaer161006)
Abstraet : To investigate antioxidant activity of purification of maillard reaction products from whey protein peptide, we prepared maillard reaction productsfrom Lactobacillus A2 fermented whey protein and lactose. Fermented product was obtained by culturing lactobacillus A2 in reconstituted whey medium and heating treatment, separated by sephadex G 15 column chromatography. SDSPAGE profile showed that Lactobacillus A2 fermented whey protein and lactose was successfully formed using dryheating treatment via maillard reaction. The antioxidant activity of lactobacillus A2 whey fermentation product was evaluated by ABTS and ORAC with VC and BHA as reference substance. In the reaction system, the ABTS free radical scavenging activity of H DPWF 1, BHA and VC were 77.38%, 86.47% and 73.95%, respectively. The ABTS free radical scavenging activity of HDPWF1 was stronger than VC, but weaker than BHA. Total antioxidantactivities evaluated by ORAC assay of HDPWF1 and VC were 3432.98 and 9665.32μmolTrolox equivalents/g. All The results showed that HDPWF1 has prominent antioxidant activity and has a broad application prospect and potential.
Key words: whey protein, lactose, maillard reaction, antioxidant activity 收稿日期：2015-07-10
基金项目：齐齐哈尔市科学技术局计划项目（SFGG-201335)。
作者简介：杨文钦（1977-），男（汉)，工程师，研究方向为保健食品。*通讯作者：郭培E-mail：shuxin0452871102@163.com，
OI
2015年第8期！
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