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Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics

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Abstract

This study investigated the chemical characteristics and antioxidant properties of Maillard reaction products (MRPs) prepared by porcine plasma protein hydrolysate (PPH) with three monosaccharides (glucose, fructose, and galactose) at 95°C for different lengths of time (0–6 h). The results revealed that the pH value and free amino group content decreased (p<0.05), whereas the color (redness and yellowness), browning intensity, and intermediate products increased as the reaction time increased (p<0.05). There was an obvious increase in the reducing power, 2,2′-aminodi(2-ethyl-benzothiazoline sulfonic acid-6)ammonium salt (ABTS) radical and hydroxide radical scavenging activities of the MRPs with increasing heating time (p<0.05). The PPH-galactose combination rendered a higher browning intensity, intermediate products and antioxidant activities than the PPH-glucose or PPH-fructose combination. The reducing power, ABTS and hydroxyl scavenging activities were significantly correlated with the color, the UV absorbance and the browning intensity in each model system. The results indicate that the Maillard reaction could improve the antioxidant capacity of PPH.

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Authors and Affiliations

  1. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China

    Qian Liu, Jing Li, Baohua Kong & Peijun Li

  2. Synergetic Innovation Center of Food Safety and Nutrition, Harbin, Heilongjiang, 150030, China

    Baohua Kong

  3. College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou, 121013, China

    Na Jia

Authors
  1. Qian Liu
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  2. Jing Li
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  3. Baohua Kong
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  4. Na Jia
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  5. Peijun Li
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Correspondence to Baohua Kong.

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Liu, Q., Li, J., Kong, B. et al. Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics. Food Sci Biotechnol 23, 33–41 (2014). https://doi.org/10.1007/s10068-014-0005-8

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  • DOI: https://doi.org/10.1007/s10068-014-0005-8

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