Abstract:The objective of this study was to evaluate the physiochemical property and antioxidant activity of the MRPs from the reactions between the enzymolysis product of Portunus pelagicus meat and xylose(X),glucose(G),lactose(L) and fructose(F) at different heating time(10,30,60,90 and 120 min). The browning intensity and pH value of the model systems were determined. The DPPH radical scavenging activity,reducing power,hydroxyl radical scavenging activity and iron-chelation activity of the model systems were determined to evaluate the antioxidant activity of the MRPs. With the heating processing,the browning intensity of the model systems increased,as well as the DPPH radical scavenging activity,reducing power and hydroxyl radical scavenging activity,while the pH value and iron-chelation activity were decreased. With the different of reducing sugar,the antioxidant activity of MRPs are different,the intensity of each MRPs in DPPH radical scavenging activity,reducing power and hydroxyl radical scavenging activity in order is xylose-enzymolysis product of Portunus pelagicus meat(X-P),fructose-enzymolysis product of Portunus pelagicus meat(F-P),glucose-enzymolysis product of Portunus pelagicus meat(G-P),lactose-enzymolysis product of Portunus pelagicus meat(L-P).
