Abstract
Maillard reaction products (MRPs) were prepared from porcine plasma protein hydrolysate (PPPH) and galactose model system, as a function of heating time. The pH value, absorbance at 294 and 420nm, fluorescence intensity, free amino group content, as well as reducing power, ABTS•+ scavenging activity and hydroxyl radical scavenging activity were determined. The results showed that, as heating time increased, the pH value and free amino group content of the sugar-PPPH conjugates were significantly decreased (P < 0.05); absorbance at 294 nm, browning products (A420 nm) and fluorescence intensity were significantly increased (P < 0.05); and the antioxidant activity of MRPs were significantly increased (P < 0.05) which indicated by reducing power, ABTS•+ scavenging activity and hydroxyl radical scavenging activity. In general, antioxidative activity of MRPs was coincidental with the browning development and the formation of intermediate products. MRPs from PPPH-galactose model system could be a potent antioxidant in food industry, which with a strong antioxidant activity, for scavenging free radicals and delaying deterioration due to oxidation.
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