Study on Hydrolysates of Silver Carp Protein on Scavenging DPPH Radical Activity by Maillard Reaction
YOU Juan;SHEN Huixing;LUO Yongkang
1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. College of Science, China Agricultural University, Beijing 100083, China）
Abstract：Abstract: In order to improve antioxidant activity of hydrolysates of silver carp protein, hydrolysates of silver carp protein was conjugated to glucose and oligoisomaltose by maillard reaction, and determined its scavenging DPPH radical activity. The results showed that when weight of Alcalase2.4L hydrolysates to glucose was at 2:1 and the reaction temperature was 60℃, the scavenging DPPH radical activity was significant higher than the reaction temperature was 50℃. Thus, it is efficient to improve scavenging DPPH radical activity of the hydrolysates of silver carp protein by maillard reaction.
尤娟；沈慧星；罗永康. 糖基化反应条件对鲢鱼鱼肉碱性蛋白酶解产物清除DPPH自由基的影响[J]. 肉类研究, 2010, 24(5): 59-61.
YOU Juan;SHEN Huixing;LUO Yongkang. Study on Hydrolysates of Silver Carp Protein on Scavenging DPPH Radical Activity by Maillard Reaction. Meat Research, 2010, 24(5): 59-61.
2010, Vol. 24 
