Study on maillard reaction of D-fructose and amino acids and antioxidant activity of their products
To analyze how the Maillard reaction of D-fructose influences the physiochemical properties and the antioxidant activity of amino acid, polypeptide and protein,the four Maillard reaction models were built between D-fructose and amino acids (lysine, glycine, histidine and cysteine, respectively).The pH value and absorbance of the systems during the Maillard reaction were measured.The change of the scavenging effect on free radicals(ABTS and DPPH),reducing power and the metal-ion chelating activities of Maillard reaction products (MRPs)in the systems were also evaluated.The results showed that the browning and acidity of the MRPs kept increasing with the heating time.The radical scavenging activity and reducing power of MRPs were enhanced greatly.In addition,the species and structure of amino acid had an important influence on the proceeding of the Maillard reaction and the properties of corresponding MRPs.
国家科技期刊平台
NSTL
万方数据
维普
