Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine,diglycine, and triglycine model systems as a function of heating time |
| |
Authors: | Ji-Sang Kim Young-Soon Lee |
| |
Affiliation: | Department of Food and Nutrition, Kyung-Hee University, 1 Hoegi-dong, Dongdaemun-gu, Seoul 130-701, South Korea |
| |
Abstract: | The purpose of this study was to evaluate the antioxidant activity of Maillard reaction products (MRPs) derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time. The pH of MRPs derived from the Glu-G model system decreased markedly as the heating time increased, while MRPs derived from the Glu-Di model system showed the highest increase in absorbance at 420 nm. MRPs derived from the Glu-G model system showed the highest cupric ion chelating ability, while MRPs derived from the Glu-Di model system had the highest ferrous ion chelating activity. MRPs derived from the Glu-Di model system were found to be effective antioxidants in different in vitro assays with regard to the 2,2′-azinobis(3-ethylbenothiazoline-6-sulphonic acid) diammonium salt (ABTS) and 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical scavenging activities and ferric reducing/antioxidant power (FRAP). |
| |
Keywords: | Antioxidant activity Oligoglycine Maillard reaction products Peptide chain length |
本文献已被 ScienceDirect 等数据库收录! |
|