Research On The Preparation And Antioxidant Of Peptide From Mussel By Maillard Reaction

For the problem of lower antioxidant activity of the natural peptide, the Maillardreaction can enhance its antioxidant activity. We explored the impact of the Maillardreaction conditions on the pearl mussel peptides antioxidant activity, and determinedthe optimal preparation conditions of antioxidant peptides of pearl mussel byresponse surface experiments. We made a preliminary exploration about vitroantioxidant capacity of products, components and structures.Experimental studies explored the effect of the Maillard reaction conditions(type of sugar, sugar peptide ratio, reaction time, pH, reaction temperature) on thepearl mussel antioxidant peptides (hereinafter referred to as “MRPs”) antioxidantcapacity by single factor. Studies analyzed the main factors effect of the Maillardreaction by response surface experiment. The results showed that: modification of thereactants, glycopeptide ratio, pH, reaction time, reaction temperature can influencethe antioxidant activity of the antioxidant peptides obviously. According to regressionanalysis, obtaining the optimum impact factors of its antioxidant activity, which were:Modification of reactant: xylose; Reaction temperature:100℃; Glycopeptide ratio:3:1; pH:5.0; Reaction time:40min. Reducing power of the antioxidant peptides was1.421.By reducing power, DPPH scavenging, hydroxyl radical scavenging, ABTSscavenging and inhibition of lipid oxidation capacity of grass carp we assessed theeffect of Maillard reaction on the antioxidant peptides of pearl mussel. The resultsshow that: the Maillard reaction greatly enhance the antioxidant capacity of pearlmussel peptides, under this condition, reducing force, hydroxyl radical scavengingrate of polypeptide from pearl mussel increased9.7,5.2times, respectively. DPPHclearance rate was also significantly reduced.The studies of inhibition of lipid oxidation of fish grass show that, MRPs canprotect the color of grass carp in refrigeration process, the value of chromatism (E)is minimum; after10days refrigerated, lipid oxidation inhibition rate of MRPs forfish grass was27.9%, higher than23.0%on the group of pearl mussel peptides; TVBN inhibition rate of MRPs was30.9%, higher than11.7%on the group of pearlmussel peptides. After the Maillard reaction, antioxidant peptide of pearl mussels caninhibit improvment of lipid oxidation, can benefit the refrigerating of grass carp.Automatic amino acid analyzing showed that the Maillard reaction can causedecrease of pearl mussels peptide cysteine, lysine, arginine. Crosslinking hadoccurred between the pearl mussel peptides and xylose. The total amount of essentialamino acids did not change significantly, indicating that the Maillard reaction did notsignificantly reduce the nutritional value of pearl mussel peptides.MRPs were separated by sephadex column, we got two main components,defined as MRPs-1and MRPs-2, antioxidant capacity measurements showed that theantioxidant capacity of MRPs-1was higher than MRPs-2.IR spectrum of pearl mussel peptides before and after the Maillard reactionshowed that, MRPs-1broadened absorption peak compared to the pearl musselpeptides in the3700-3200cm-1office, and blueshift13.0cm-1, maybe crosslinking hadoccurred between the pearl mussel peptides and xylose. The intensity of the peakregion of1050-950cm-1was slightly lower than the pearl mussel peptides, thestructure of the pearl mussel peptides had be changed, the reason was probably thatthe Maillard reaction produce the ketones.Maillard reaction may have changed the composition of amino acids and peptidechain structure of peptides of pearl mussels, but it did not significantly reduce thenutritional value of polypeptides of pearl mussels. After the Maillard reaction, thegeneration of large molecular weight substances and the ketones, may eventually leadthe improment of antioxidant capacity of peptides after the Maillard reaction.