Abstract
Maillard reaction has been well understood as a non-enzymatic reaction between reducing sugars and amino acids to generate the Maillard reaction products (MRPs). This study is aimed to demonstrate the browning intensity, color development, spectra measurements, scavenging activity, and the correlation between browning intensity and scavenging activity of the MRPs generated from D-Psicose and Methionine (Psi-Met) at 50℃. The browning intensity of MRPs was investigated based on the absorbance using spectrophotometer at 420 nm, the color development was observed using digital colorimeter to gained L*a*b* value then calculated as browning index, the spectra development was analyzed using spectrophotometer at 190 - 750 nm, and the scavenging activity was determined with ABTS method using spectrophotometer at 734 nm. The browning intensity, color development, and scavenging activity were improved along with the increase in heating process. Based on spectra analysis, MRPs from Psi-Met was initially detected at 21 h and Psi at 24 h of heating treatment, which indicating that Psi-Met have faster and better reaction than Psi during heating process. Positive non-linear and significant correlation between browning intensity and scavenging activity were assigned. This finding may provide beneficial information of D-psicose and MRPs to the next scientific research and to the food industries which applies MRPs in their products.
Highlights
Maillard reaction has been well understood as a nonenzymatic reaction between reducing sugars and amino acids to generate the Maillard reaction products (MRPs)
The browning intensity of MRPs was investigated based on the absorbance using spectrophotometer at 420 nm, the color development was observed using digital colorimeter to gained L*a*b* value calculated as browning index, the spectra development was analyzed using spectrophotometer at 190 – 750 nm, and the scavenging activity was determined with ABTS method using spectrophotometer at 734 nm
We investigated the browning intensity, color development, spectra measurements, ABTS radical scavenging activity, and the correlation between browning intensity and scavenging activity of MRPs produced by heating process
Summary
Maillard reaction has been well understood as a nonenzymatic reaction between reducing sugars and amino acids to generate the Maillard reaction products (MRPs). Maillard reaction was relied on the pH of medium. It was stated that increase in pH medium might enhance the reaction of Maillard (Ajandouz and Puigserver, 1999). Maillard reaction products were desirable process to generate the flavour, colour, and antioxidant activity (Phisut and Jirapon, 2013; Hwang et al, 2011). In the case of reactants, aldoses have been well studied as more reactive component with amino acids than ketoses, as well as pentoses was more reactive than hexoses (Hwang et al, 2011; Phisut and Jirapon, 2013)
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