Effect of temperature on maillard reaction and antioxidant activity of the maillard reaction products derived from yellow stripe trevally(Selaroides leptolepis) fish hydrolysates

Authors

LU Bin, College of Food Science and Pharmaceutical Sciences, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
WANG Zhonghe, Department of Biology, Hanshan Normal University, Chaozhou, Guangdong 521041, China
WANG Jun, Department of Biology, Hanshan Normal University, Chaozhou, Guangdong 521041, China
ZOU Min, College of Food Science and Pharmaceutical Sciences, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
FU Li, Department of Biology, Hanshan Normal University, Chaozhou, Guangdong 521041, China

Abstract

The pH value, intermediate (A_294nm), browning intensity (A_420nm), free amino group content and antioxidant activity as detection index. The effect of temperature(100 ℃, 120 ℃) on Maillard reaction and antioxidant activity of the Maillard reaction products(MRPs) derived from yellow stripe trevally(Selaroides leptolepis) fish protein hydrolysates was investigated. The results were as follows: when reaction temperature was 120 ℃, the pH value, intermediate (A_294nm), browning intensity (A_420nm) and free amino group content of the systems during the Maillard reaction were more significant, and the reducing power and DPPH radical scavenging activity of MRPs were enhanced greatly, however, the hydroxyl radical scavenging activity and Fe²⁺ chelating activity of MRPs were decreased significantly, compared with 100 ℃.

Publication Date

2-28-2015

First Page

25

Last Page

29

DOI

10.13652/j.issn.1003-5788.2015.01.005

Recommended Citation

Bin, LU; Zhonghe, WANG; Jun, WANG; Min, ZOU; and Li, FU (2015) "Effect of temperature on maillard reaction and antioxidant activity of the maillard reaction products derived from yellow stripe trevally(Selaroides leptolepis) fish hydrolysates," Food and Machinery: Vol. 31: Iss. 1, Article 5.
DOI: 10.13652/j.issn.1003-5788.2015.01.005
Available at: https://www.ifoodmm.cn/journal/vol31/iss1/5

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