Abstract
This study investigated the chemical characteristics and antioxidant properties of Maillard reaction products (MRPs) prepared by porcine plasma protein hydrolysate (PPH) with three monosaccharides (glucose, fructose, and galactose) at 95°C for different lengths of time (0–6 h). The results revealed that the pH value and free amino group content decreased (p<0.05), whereas the color (redness and yellowness), browning intensity, and intermediate products increased as the reaction time increased (p<0.05). There was an obvious increase in the reducing power, 2,2′-aminodi(2-ethyl-benzothiazoline sulfonic acid-6)ammonium salt (ABTS) radical and hydroxide radical scavenging activities of the MRPs with increasing heating time (p<0.05). The PPH-galactose combination rendered a higher browning intensity, intermediate products and antioxidant activities than the PPH-glucose or PPH-fructose combination. The reducing power, ABTS and hydroxyl scavenging activities were significantly correlated with the color, the UV absorbance and the browning intensity in each model system. The results indicate that the Maillard reaction could improve the antioxidant capacity of PPH.
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