Antioxidant Activity and Stability of Maillard Reaction Products from Whey Protein-Derived Peptide

doi:10.7506/spkx1002-6630-201401020

Abstract

Abstract:

Maillard reaction products from whey protein peptide (WPP-MRPs) were prepared from alcalase hydrolysates
of whey protein and glucose. The antioxidant activity of WPP-MRPs and the influences of temperature, pH, light condition,
metal ions and H2O2 on their activity were investigated. The results showed that the total reducing power, hydroxyl radical
scavenging activity and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activity of WPPMRPs
increased in a concentration-dependent manner. Furthermore, WPP-MRPs remained strong antioxidant activity when
heated at 90–100 ℃. The antioxidant activity at alkaline condition was stronger than at acidic or neutral conditions. Meanwhile, the
antioxidant activity decreased sharply in the presence of sunlight, H2O2 or metal ions such as Cu2+, Fe2+ or Fe3+.

Key words: whey protein peptide, Maillard reaction products, antioxidant activity, stability

CLC Number:

TS201.2

SUN Chang-yan1,2, LI De-hai3, LIU Qian1, KONG Bao-hua1,*. Antioxidant Activity and Stability of Maillard Reaction Products from Whey Protein-Derived Peptide[J]. FOOD SCIENCE, 2014, 35(1): 104-109.

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