Development using the optimization method of the glycated chicken protein which maintained various functionality including the antioxidant ability

以麦芽糖为原料，通过美拉德反应对鸡肌原纤维蛋白进行糖基化处理。糖基化的MF蛋白在低离子强度介质中具有良好的溶解性，具有较强的抗氧化能力。采用随机质心优化法对最佳制备条件进行了优化，得到了抗氧化能力最强的糖基化鸡肉MF蛋白。得到的糖基化鸡肉MF蛋白加热时形成凝胶。这些结果表明，加工食品可以制备成类似于香肠的无盐食品，并且可以在没有抗氧化剂的情况下储存。

The chicken myofibrillar (Mf) protein was glycosylated using maltose by the Maillard reaction. The glycosylated Mf protein showed solubility in low ionic strength medium and mild antioxidative ability. The optimum preparation condition was assessed using the random centroid optimization method to obtain the glycosylated chicken Mf protein that showed the highest antioxidant ability. The obtained glycosylated chicken Mf protein formed a gel when heated. These results suggested that the processed food could be prepared similar to that as sausage without salt and be stored without an antioxidant additive.