Physicochemical Properties and Antioxidant Activity of Maillard Reaction Products from L-lysine and Reducing Sugar Model System

Abstract

Abstract: This study mainly investigated the effect of the type of reducing sugar and reaction time on physicochemical properties and antioxidant activity of MRPs, Maillard reaction products were prepared by heating mixture of L-lysine and reducing sugars (D-glucose, D-fructose, D-galactose) at molar ratio 1:1 for 0～6h, in 95℃ water bath. And the pH value, absorbance (A294nm、A420nm) , ?uorescence intensity, free amino group content, reducing power and ABTS radical scavenging activity were also determined. The results showed that, as heating time increased, the pH value of the model systems were significantly decreased (P < 0.05); non-?uorescent intermediate products (A294nm) and browning products (A420nm) were significantly increased (P < 0.05); ?uorescence intensity were sharply increased within 1h and subsequently decreased when heating time increased (P < 0.05); free amino group content were gradually decreased (P < 0.05); and the antioxidant activity of MRPs were significantly increased (P < 0.05) which indicated by reducing power and ABTS radical scavenging activity. MRPs derived from L-lysine and D-galactose model system rendered the highest intermediate and browning products, and also possessed greater reducing power and ABTS radical scavenging activity in the three systems. Because of its antioxidant activity and radical scavenging activity, MRPs from L-lysine and reducing sugar model system could be a potent antioxidant in food industry.

CLC Number:

TS251.1

Jing LI Baohua Kong. Physicochemical Properties and Antioxidant Activity of Maillard Reaction Products from L-lysine and Reducing Sugar Model System[J]. FOOD SCIENCE, 2013, 34(3): 80-85.

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