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

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.

Download Full-text

Maillard reaction products of chitosan and glucosamine: antibacterial and antioxidant activity

Nuclear Science and Technology ◽

10.53747/jnst.v10i1.31 ◽

2021 ◽

Vol 10 (1) ◽

pp. 47-55

Author(s):

Quoc Le Anh ◽

Phu Dang Van ◽

Duy Nguyen Ngoc ◽

Hien Nguyen Quoc ◽

Nghiep Ngo Dai

Keyword(s):

Antioxidant Activity ◽

Maillard Reaction ◽

High Performance ◽

Antioxidant Activities ◽

Dose Range ◽

Radical Scavenging ◽

Maillard Reaction Products ◽

Uv Spectrophotometry ◽

Reaction Products ◽

Maillard Reactions

Maillard reactions between chitosan and glucosamine were induced by Co-60 gamma irradiation method and the antibacterial and antioxidant activities of resulting products were investigated. Briefly, a mixture of chitosan (1%) - glucosamine (0.5%) was irradiated with a dose range of 0-100 kGy. The Maillard reaction products of chitosan and glucosamine (CTS-GA MRPs) were analyzed by UV spectrophotometry, and residual glucosamine was determined by high performance liquid chromatography (HPLC). Antibacterial and antioxidant activities of the CTS-GA MRPs were investigated with radiation dose and pH by using directly contacted and ATBS•+ free radical scavenging methods. The results indicated that the CTS-GA MRPs formed at 25 kGy exhibited high antibacterial activity at both pH 5 and 7. On the other hand, antioxidant activity of CTS-GA MRPs increased with the increase of dose. The results also revealed that CTS-GA MRPs with high antimicrobial and antioxidant activities are potential candidates as preservative agents in food processing and cosmetics.

Download Full-text

Antioxidant Properties of Maillard Reaction Products Derived from Shrimp Shell Chitosan and Xylose, Fructose or Glucose

Current Topics in Nutraceutical Research ◽

10.37290/ctnr2641-452x.17:445-450 ◽

2018 ◽

Vol 17 (4) ◽

pp. 445-450

Author(s):

Nie Peng ◽

Wei Qing-Jun ◽

Thakur Kiran ◽

Hu Fei ◽

Prasad Chandan ◽

...

Keyword(s):

Antioxidant Activity ◽

Reaction Time ◽

Maillard Reaction ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Maillard Reaction Products ◽

Reaction Products ◽

Reaction Conditions ◽

Shrimp Shell ◽

And Function

Under certain conditions, chitosans can react with different types of reducing sugars to form various final Maillard reaction products (MRPs). In this study, the optimal reaction conditions were selected, and three different final MRPs (xylose-MRPs, fructose-MRPs, glucose-MRPs) were analyzed. The structure of the three MRPs was analyzed using fluorescence, ultraviolet, and infrared spectroscopic methods, and then the antioxidant activities of the three MRPs were determined. The results showed that the three MRPs have similar structure and function, and the antioxidant activities between them have certain regularity. Antioxidant activities were ranked as follows: xylose-MRPs>fructose-MRPs>glucose-MRPs, and this order was inversely proportional to their reaction time, that is, shorter the reaction time, higher the antioxidant activity, while longer the reaction time, lower the antioxidant activity.

Download Full-text

Influence of pH on the Antioxidative Activity of Maillard Reaction Products Generation from Model Reaction of L-Ascorbic Acid and L-Lysine/L-Methionine

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.634-638.397 ◽

2013 ◽

Vol 634-638 ◽

pp. 397-402

Author(s):

Qi Hui Deng ◽

Ai Nong Yu

Keyword(s):

Ascorbic Acid ◽

Maillard Reaction ◽

Antioxidative Activity ◽

Radical Scavenging ◽

Reducing Power ◽

Model Systems ◽

Maillard Reaction Products ◽

Reaction Products ◽

Intermediate Products ◽

Initial Ph

Maillard reaction products (MRPs) were prepared by heating the solution containing L-ascorbic acid (ASA)and L-lysine (Lys)/ L-methionine (Met) adjusted to various pHs (4.0, 5.0, 6.0, 7.0 and 8.0) at 140±2°C for 2 h. The browning, intermediate products, reducing power and DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical-scavenging activity reached a maximum with initial pH 5.0 (P < 0.05). Thereafter, slightly differences with initial pH of 7.0 and 8.0 were found. An increase in Ferrous ion chelating activity of MRPs derived from ASA-Lys/ Met model systems, as measured by absorbance at 562 nm, was observed as the initial pH increased (P < 0.05). In general , antioxidative activity of ASA-Lys/ Met MRPs was coincidental with the browning development and the formation of intermediate products.

Download Full-text