Chen Kun, Zhao Jiajia, Shi Xiaohan, Abdul Qayum, Jiang Zhanmei
Key Laboratory of Dairy Science (Ministry of Education), College of Food, Northeast Agricultural University, Harbin 150030, China.
Foods. 2019 Jul 4;8(7):242. doi: 10.3390/foods8070242.
The characterization and antioxidant activity on Maillard reaction products (MRPs) derived from xylose and bovine casein hydrolysate (BCH) was investigated at 100 °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 ( < 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.
研究了在100°C和初始pH值8.0条件下，木糖与牛酪蛋白水解物（BCH）生成的美拉德反应产物（MRPs）的特性及抗氧化活性随反应时间的变化情况。木糖 - BCH MRPs的pH值和游离氨基含量在反应时间长达8小时内随反应时间显著降低，而其褐变强度显著增加（<0.05）。热处理4小时后，木糖 - BCH MRPs的荧光特性达到最大值。通过尺寸排阻色谱分析可知，随着反应时间延长，木糖 - BCH MRPs中产生了分子量大小不同的物质。木糖 - BCH MRPs的2,2 - 二苯基 - 1 - 苦基肼（DPPH）自由基清除能力和亚铁还原能力在反应时间从0延长至8小时的过程中逐渐增强。
