Characteristics and Antioxidant Activity of Maillard Reaction Products from Psicose-Lysine and Fructose-Lysine Model Systems

2011 ◽  
Vol 76 (3) ◽  
pp. C398-C403 ◽  
Author(s):  
Yan Zeng ◽  
Xiaoxi Zhang ◽  
Yuping Guan ◽  
Yuanxia Sun
Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Model Systems ◽  
Maillard Reaction Products ◽  
Reaction Products

Antioxidant activity of Maillard reaction products derived from stingray (Himantura signifier) non-protein nitrogenous fraction and sugar model systems

LWT ◽  
2014 ◽  
Vol 57 (2) ◽  
pp. 718-724 ◽  
Author(s):  
Jutaporn Limsuwanmanee ◽  
Manat Chaijan ◽  
Supranee Manurakchinakorn ◽  
Worawan Panpipat ◽  
Sappasith Klomklao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Model Systems ◽  
Maillard Reaction Products ◽  
Reaction Products

Increase of rutin antioxidant activity by generating Maillard reaction products with lysine

2016 ◽  
Vol 26 (11) ◽  
pp. 2680-2684 ◽  
Author(s):  
Ru Zhang ◽  
Bian-Ling Zhang ◽  
Ting He ◽  
Ting Yi ◽  
Ji-Ping Yang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products

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

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 242 ◽  
Author(s):  
Kun Chen ◽  
Jiajia Zhao ◽  
Xiaohan Shi ◽  
Qayum Abdul ◽  
Zhanmei Jiang
Keyword(s):  
Antioxidant Activity ◽  
Reaction Time ◽  
Maillard Reaction ◽  
Radical Scavenging ◽  
Casein Hydrolysate ◽  
Size Exclusion ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Exclusion Chromatography ◽  
Initial Ph

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 (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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