Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system

被引：26

作者：

You, Juan ^{[1
]}

Luo, Yongkang ^{[1
]}

Shen, Huixing ^{[2
]}

Song, Yongling ^{[1
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

[2] China Agr Univ, Coll Sci, Beijing 100083, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2011年 / 46卷 / 12期

基金：

中国国家自然科学基金;

关键词：

Antioxidant; glucose; Maillard reaction; silver carp hydrolysate; REACTION-PRODUCTS; AMINO-ACID; MODEL SYSTEM; ANTIMICROBIAL ACTIVITY; MELANOIDINS; COLOR; INHIBITION; CAPACITY;

D O I：

10.1111/j.1365-2621.2011.02769.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The study of antioxidant activity of the hydrolysates is necessary during its processing in which Maillard reaction would often occur. To understand the effect of Maillard reaction on antioxidant activity of silver carp protein hydrolysates (SPH), the Maillard reaction products (MRPs) were prepared at different ratios between SPH and glucose by Maillard reaction in powdered state, respectively. MRPs possessed a strong 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power (P < 0.05). The hydrolysate and glucose heated with the ratio of 2:1 at 60 degrees C showed high browning intensity and good antioxidant properties (P < 0.05). According to the correlation coefficients of variables included in the hydrolysateglucose system, good correlations were observed among the antioxidant activities, the absorbance at 294 nm and the loss of free amino groups. The results suggested that Maillard reaction has a good potential to improve the antioxidant activity of SPH.

引用

页码：2467 / 2474

页数：8

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