Influence of Maillard Reaction on Antioxidant Activity of Peptide from Vinegar-egg

Abstract

Abstract: Maillard reaction of peptide from vinegar-egg with glucose was investigated to improve antioxidant activity of peptide. The results showed that the optimum Maillard reaction conditions were peptide/glucose1/2, reaction initial pH 10, reaction temperature 100℃, and reaction time 120min. Under these reaction conditions, the DPPH radical scavenging activity of Maillard reaction products increased from 12.7% to 64.8% and the Fe3+ reducing activity increased from 0.107 to 0.718 compared with peptide from vinegar-egg. In the processing of Maillard reaction, antioxidant activity of Maillard reaction products was increased with the decrease of pH, the increase of absorbance at 294nm and 420nm and the degree of substitution.

CLC Number:

TS201.2

References

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