Effects of the different reaction antioxidant activities of the Maillard reaction products in carp protein-D-xylose system
ZHANG Yin-liang
LU Man-man
ZHANG Xin-yuan
ZHANG Lu-yan
PANG Dan-yang
Abstract：Maillard reaction was made with four different reaction solvent (pure water,50% ethanol,50%methanol,50% iso-propyl alcohol)with DPPH as MRPs antioxidant activity indicator.By single factor test, the effect of temperature,time,pH and concentration of reactants on MRPs oxidation activity was studied, and optimum technological conditions were obtained by uniform test.The results showed that the effect of Maillard reaction by four kinds of solvent had a similar trend,the order of DPPH radical-scavenging activity was 50%ethanol >50%methanol >50%iso-propyl alcohol >pure water.The best optimization condition:temperature 134 ℃,reaction time 87 min,reaction initial pH =12.0,the quality ration of carp protein to D-xylose 31,under the condition of 50% ethanol as reaction solvent,MRPs had strongest antioxidant activity.The theory of DPPH free radical clearance rate was 41.59%,the actual test clearance rate was 40.72% by calculating,the optimization result was reliable.
Keywords：Maillard reactionalcohol solventcarp proteinD-xyloseDPPH radical
Publication Date：2015-10-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 22-26,32 )