还原糖对牡蛎蛋白肽糖基化反应产物功能特性与抗氧化性的影响

以葡萄糖(Glc)、乳糖(Lac)、半乳糖(Gal)为糖基供体,对牡蛎蛋白多肽(OP)进行干法糖基化改性,比较分析糖基化产物(OP-GMPs)的功能特性(溶解性、热稳定性和乳化性)及抗氧化性(还原能力,DPPH·、·OH的清除能力)。结果表明,与双糖(Lac)相比,单糖(Glc、Gal)对OP的功能特性和抗氧化性改善效果较好;其中,质量比Gal:OP=2:1时,OP-GMPs的溶解性最大且对DPPH·的清除能力最强,为3:1时,其乳化性最强,为4:1时,其对·OH的清除能力最强;Glc:OP=3:1和4:1时,OP-GMPs的热稳定性和还原能力最强。因此,糖基化改性可有效改善OP的功能特性与抗氧化活性,为其在功能食品及调味品中的应用提供参考。

Effects of reducing sugars on functional properties and antioxidant activities of glycosylation modification products of Oyster protein hydrolysates

The glycosylation reaction was carried out under dry-heating conditions with Oyster protein hydrolysates glycosylated by three reducing sugars(glucose,lactose and galactose)to finally form glycosylation modified products,denoted as OP-GMPs. The functional properties(solubility,thermostability and emulsifying properties)and antioxidant activity(reducing ability,scavenging ability of DPPH· and ·OH)of OP-GMPs were comparative analysis. The results showed that the functional properties and antioxidant activities of OP-GMPs glycosylated by monosaccharide were better improved than disaccharide. For OP-GMPs glycosylated by Gal,the solubility and scavenging ability of DPPH· were maximum when Gal:OP=2:1,the optimum emulsification and scavenging ability of ·OH for Gal:OP=3:1 and 4:1,respectively. On the other hand,for OP-GMPs glycosylated by Glc,the maximum in thermal stability and reducing ability were obtained at Glc:OP=3:1 and 4:1,respectively. Therefore,the glycosylation reaction could remarkably improve the functional properties and antioxidant activities of OP,which provided reference for utilizing them in functional foods and condiments.