期刊
FOOD RESEARCH INTERNATIONAL
卷 38, 期 8-9, 页码 1045-1050出版社
ELSEVIER
DOI: 10.1016/j.foodres.2005.03.015
关键词
Maillard reaction; protein hydrolysate; ribose; antiradical activity; DPPH; browning; phosphate buffer; temperature
The antiradical activity of Maillard reaction products (MRPs) made from sugar-tuna stomach hydrolysate model system was tested. The antiradical activity of the MRPs derived from ribose was 11-fold higher than that of MRPs derived from glucose due to the acyclic form of the ribose. The activity reached the plateau at a 30 mg/mL ribose concentration. The ribose caramelization contributed to the antiradical activity and browning reactions at 95 degrees C and 115 degrees C. The increase in DPPH radical scavenging of MRPs is attributed not only to the temperature but also to the buffer type and buffer concentration. Phosphate buffer showed the most efficient compared to citrate or Tris-HCl buffers. A positive correlation (R-2 = 0.98) was observed between the antiradical activity, the browning and the phosphate concentration. The MRPs obtained under these mild experimental conditions exhibited no toxicity towards Vero cells and 3T3 cells, despite their high antiradical activity. (c) 2005 Elsevier Ltd. All rights reserved.
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