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Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp ( Hypophthalmichthys molitrix ) protein hydrolysate–glucose system
Author(s) -
You Juan,
Luo Yongkang,
Shen Huixing,
Song Yongling
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02769.x
Subject(s) - maillard reaction , hydrolysate , chemistry , antioxidant , browning , silver carp , food science , dpph , oxygen radical absorbance capacity , organic chemistry , biology , hydrolysis , fishery , fish <actinopterygii>
Summary The study of antioxidant activity of the hydrolysates is necessary during its processing in which Maillard reaction would often occur. To understand the effect of Maillard reaction on antioxidant activity of silver carp protein hydrolysates (SPH), the Maillard reaction products (MRPs) were prepared at different ratios between SPH and glucose by Maillard reaction in powdered state, respectively. MRPs possessed a strong 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity and reducing power ( P < 0.05). The hydrolysate and glucose heated with the ratio of 2:1 at 60 °C showed high browning intensity and good antioxidant properties ( P < 0.05). According to the correlation coefficients of variables included in the hydrolysate–glucose system, good correlations were observed among the antioxidant activities, the absorbance at 294 nm and the loss of free amino groups. The results suggested that Maillard reaction has a good potential to improve the antioxidant activity of SPH.