文章基本信息

标题：Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time
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作者：Kun Chen ; Jiajia Zhao ; Xiaohan Shi 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：7
页码：242-254
DOI：10.3390/foods8070242
出版社：MDPI Publishing
摘要：The characterization and antioxidant activity on Maillard reaction products (MRPs) derived from xylose and bovine casein hydrolysate (BCH) was investigated at 100 °C and initial pH 8.0 as a function of reaction time. The pH values and free amino groups contents of xylose–BCH MRPs remarkably decreased with the reaction time up to 8 h, whereas their browning intensities significantly increased (p < 0.05). After 4 h of heat treatment, the fluorescence properties of xylose–BCH MRPs reached the maximum. There was a production of higher and smaller molecular substances in xylose–BCH MRPs with an increased reaction time, as analyzed by size exclusion chromatography. The 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging capacity and ferrous reducing activity of xylose-BCH MRPs gradually increased with the reaction time extended from 0 to 8 h.
关键词：bovine casein hydrolysate; xylose; Maillard reaction product; antioxidant activity bovine casein hydrolysate ; xylose ; Maillard reaction product ; antioxidant activity