The effect of metal ions on the antioxidant activity of Maillard reaction products in crucian carp protein-D-xylose system
ZHANG Yin-liang
PANG Dan-yang
LU Man-man
CAI Ya-ling
Abstract：The effect of different metal ions on the antioxidant activity of Maillard reaction products (MRPs) was studied as determined by ·OH radical scavenging activity,total reducing power and absorbance value. The results showed that the ·OH radical scavenging activity and reducing power of MRPs was not altered fol-lowing Na+and K+treatment.However,Fe2+and Cu2+treatment exerted significant effects on the ·OH radi-cal scavenging activity of MRPs (P<0.05),while Mg2+,Ca2+,Zn2+,Cu2+,Fe2+and Fe3+treatment remark-ably affected the reducing ability of MRPs (P <0.05 ).Notably,there was obviously negative relationship between Cu2+,Fe2+and Fe3+concentrations and the antioxidant capacity of MRPs (P<0.05).Moreover,sig-nificant correlation between the browning degree of Maillard reaction and metal ions was also obtained (P<0.05),indicating the potential effect of browning degree on the antioxidant activity of MRPs.
Keywords：crucian carp protein-D-xyloseMaillard reac-tion productmetal ionantioxidant activity·OH radical scaven-ging activitytotal reducing powerabsor-bance value
Publication Date：2017-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 7-12 )