Color Characteristics and Radical Scavenging Activity of Four Model Systems of Maillard Reaction between Amino Acids and Monosaccharides

doi:10.7506/spkx1002-6630-200911026

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (11): 118-123.doi: 10.7506/spkx1002-6630-200911026

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Color Characteristics and Radical Scavenging Activity of Four Model Systems of Maillard Reaction between Amino Acids and Monosaccharides

SUN Qian，YIN Zi，JING Hao*

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083， China

Received:2008-09-19 Revised:2008-11-21 Online:2009-06-01 Published:2010-12-29
Contact: JING Hao E-mail:haojing@cau.edu.cn

Abstract

Abstract:

Color pigments with radical-scavenging activity can be formed via Maillard reaction (MR). In the present study, four MR systems of xylose-glycine, xylose-alanine, xylose-aspartic acid and glucose-glycine were heated at 30 ℃ and 60 ℃ and their color, absorption spectral characteristics and ABTS (2,2’-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid)) radical scavenging activity were assessed and compared. Xylose-glycine MR product (MRP) showed characteristic color and strong absorbance at about 570 nm and 630 nm, which was more obvious at 30 ℃ than 60 ℃. Whereas no apparent peak was observed from xylose-alanine, xylose-aspartic acid and glucose-glycine MRPs. All the four MRPs heated at 60 ℃ had higher ABTS radical scavenging activity than those at 30 ℃. The xylose-glycine and xylose-alanine MPRs prepared at both 30 ℃ and 60 ℃ had higher ABTS radical scavenging activity than other two MPRs.

Key words: Maillard reaction, color change, absorption spectrum, radical scavenging activity

CLC Number:

TS201.4

SUN Qian，YIN Zi，JING Hao*. Color Characteristics and Radical Scavenging Activity of Four Model Systems of Maillard Reaction between Amino Acids and Monosaccharides[J]. FOOD SCIENCE, 2009, 30(11): 118-123.

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Color Characteristics and Radical Scavenging Activity of Four Model Systems of Maillard Reaction between Amino Acids and Monosaccharides

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