Free radical scavenging activity and reaction conditions optimization of Maillard reaction products derived from L-lysine-D-arabinose
ZHANG Yin-liang
CAI Ya-ling
LI Xin
Abstract：The scavenging effects of Maillard reaction products (MRPs) derived from L-lysine-D-arabinose against on hydroxyl radical (· OH),superoxide anion radical (O2-·) and DPPH radical (DPPH ·)under different reaction temperatures,reaction times,initial pH values and substrate molarratios were investigated,and the reaction conditions were optimized by uniform optinized experiment.Under the optimum conditions,the free radical scavenging rates for MRPs against · OH,O2-· and DPPH · were 47.28％,75.16％ and 89.81％,respectively.Therefore,the MRPs derived from L-lysine-D-arabinose could not only be used for food coloring and flavor enhancement,but also help to prevent the diseases eaused by various free radical damages in vivo.
Keywords：L-lysineD-arabinoseMaillard reaction productfree radical scavenging activity
Publication Date：2017-09-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 1-7 )