美拉德反应修饰对猪血浆蛋白抗氧化肽功能特性的影响

his study mainly investigated the influence of functional properties of procine plasma protein antioxidant peptides via Maillard reaction modification. Porcine plasma protein hydrolysate (PPPH) were mixed with D-galactose with the ratio of 1:3 (w/w) to formulate a reaction system and then heated at 90℃ for 0, 1 and 6 h, in order to get maillard reaction products (MRPs) of different reaction times. Solubility, surface hydrophobicity, emulsifying activity index (EAI) and emulsion stability index (ESI), foaming ability and foam stability were determined. The results showed that the functional properties of porcine plasma protein antioxidant peptides have significantly improved via the Maillard reaction modification. Solubility, EAI and ESI, foaming ability and foaming stability were significantly increased as the heating time increased (P <0.05), as well as the surface hydrophobicity of MRPs were significantly decreased as the heating time increased (P <0.05). Additionally, the functional properties of MRPs were obviously affected by pH values (P<0.05). Therefore, Maillard reaction modification could significantly improve the functional properties of procine plasma protein antioxidant peptides, and also could be used as an emulsifier and as a foaming agent in food industry.