Modification of Perilla Protein by Maillard Reaction and Its Antioxidant Activity
With perilla seed meal as the raw material,protein is extracted by alkali-extraction and acid-precipitation method.With sugar as the modifier and DPPH free radical scavenging rate as the investigation index,single factor experiment and response surface analysis method are used to optimize the preparation process of perilla protein product modified by Maillard reaction and their antioxidant activity is studied.The results show that the purity of extracted perilla protein reaches 69.9％when the solid-liquid ratio is 1∶12,the alkali-extraction pH is 9.0,50 ℃,dissolution time is 40 min,and acid precipitation pH is 4.4.The optimal process for preparing sugar-perilla protein Maillard reaction products by single factor experiment is as follows:the optimal sugar type is xylose,perilla protein is heated at 100 ℃ for 4 h,the optimal mass ratio of perilla protein to xylose is 15∶1,and the initial pH is 9.0.Response surface optimization results show that the primary and secondary order of the effects of the factors on the antioxidant capacity is initial pH value＞the mass ratio of perilla protein to xylose＞reaction time.Combined with the actual conditions,the optimal process is initial pH of 8.2,reaction time of 4.85 h and the mass ratio of perilla protein to xylose of 15∶1,at this time,the DPPH free radical scavenging rate reaches 55.3％,close to the predicted value of 54.18％.Perilla protein Maillard reaction products have good antioxidant activity.
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维普
