大球盖菇多糖与蛋白质美拉德产物的性能及半干法工艺优化OA

Maillard reaction products(MRPs)were prepared from Stropharia rugosoannulata polysaccharides(SRP)and proteins(SRD)using semi-dry and wet-heat methods,respectively.The resultant MRPs were determined for their emulsifying properties,foaming capacity,water holding capacity,oil absorption capacity,and antioxidant activities.Based on single-factor experiments,response surface methodology was used to optimize the reaction conditions for the semi-dry process.The results showed that the degree of grafting,browning index,emulsifying activity,emulsion stability,foaming capacity,water-holding capacity,and oil-holding capacity of the MRPs prepared by both methods were significantly superior to those of SRP and SRD alone.Moreover,the MRPs obtained by the semi-dry method(SRP-SRDD)showed overall better performance than those from the wet-heat method(SRP-SRDW).SRP,SRD,SRP-SRDD,and SRP-SRDW all scavenged DPPH,ABTS,hydroxyl radicals,and showed reducing power in a concentration-dependent manner.Both MRPs showed higher DPPH radical scavenging rates than SRP and SRD,while their ABTS radical scavenging rates and reducing powers exceeded those of SRD but remained lower than those of SRP.The optimal reaction conditions for the semi-dry process were determined as follows:reaction time of 60 min,temperature of 59 ℃,and SRD-to-SRP mass ratio of 1∶2.15.Under these conditions,the degree of grafting reached 22.15％.These findings provide a reference for developing high-value-added products from S.rugosoannulata.