37℃下金属离子对模式体系Maillard反应的影响

Effects of Metal Ions on Model Maillard Reaction at 37 ℃

摘要: 为研究低温下金属离子对模式Maillard反应体系的影响,测试了D-葡萄糖与L-谷氨酸、L-苯丙氨酸、L-脯氨酸、L-赖氨酸、L-天门冬氨酸、L-丙氨酸在37℃,pH 6.5和/或添加Fe²⁺,Cu²⁺,Zn²⁺,Mg²⁺,K⁺的条件下反应1~35 d的Maillard反应产物在420 nm处的吸光度。结果表明,在相同条件下,赖氨酸的反应活性是其他5种氨基酸的3~6倍;在金属离子作用下,除K+对脯氨酸与葡萄糖体系呈抑制作用外,其他各Maillard反应体系的棕色化程度均被催化增强。其中,Fe²⁺,Cu²⁺催化效果最好。

Abstract: To study the effects of metal ions,such as Fe²⁺,Cu²⁺,Zn²⁺,Mg²⁺ and K⁺,on model Maillard reaction,the absorbances at 420 nm of Maillard reaction products(MRPs),in the reaction systems of D-glucose and amino acids(L-glutamic acid,L-phenylalanine,L-proline,L-lysine,L-aspartic acid and L-alanine) with or without metal ion adding at 37℃,pH6.5 for 1 to 35 days were measured.The results showed that:under the same conditions,the reactivity of L-lysine was 3 to 6 times that of the other amino acids;Browning reaction was strengthened in the presence of metal ions,especially Fe²⁺and Cu²⁺,however,in the reaction system of glucose and proline,it was inhibited by K⁺.