Characterization and Antioxidant Activity of Products Derived from Xylose-Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time

被引：26
作者：
Chen, Kun [1 ]
Zhao, Jiajia [1 ]
Shi, Xiaohan [1 ]
Abdul, Qayum [1 ]
Jiang, Zhanmei [1 ]
机构：
[1] Northeast Agr Univ, Coll Food, Minist Educ, Key Lab Dairy Sci, Harbin 150030, Heilongjiang, Peoples R China
来源：
FOODS | 2019年 / 8卷 / 07期
基金：
黑龙江省自然科学基金;
关键词：
bovine casein hydrolysate; xylose; Maillard reaction product; antioxidant activity; FRUCTOSE-LYSINE; MODEL; SUGAR; PEPTIDES; KINETICS; COLOR; CARAMELISATION; TEMPERATURE; SYSTEM; PH;
D O I：
10.3390/foods8070242
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The characterization and antioxidant activity on Maillard reaction products (MRPs) derived from xylose and bovine casein hydrolysate (BCH) was investigated at 100 degrees C and initial pH 8.0 as a function of reaction time. The pH values and free amino groups contents of xylose-BCH MRPs remarkably decreased with the reaction time up to 8 h, whereas their browning intensities significantly increased (p < 0.05). After 4 h of heat treatment, the fluorescence properties of xylose-BCH MRPs reached the maximum. There was a production of higher and smaller molecular substances in xylose-BCH MRPs with an increased reaction time, as analyzed by size exclusion chromatography. The 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging capacity and ferrous reducing activity of xylose-BCH MRPs gradually increased with the reaction time extended from 0 to 8 h.
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页数：13
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