Abstract
Maillard reaction products (MRPs) were produced from xylose, cysteine and corn peptide by heating under various temperatures (100, 110, 120, 130 and 140 °C) and time intervals (60, 90, 120, 150 and 180 min). Results revealed that the browning intensity, DPPH radical-scavenging activity and reducing power of MRPs increased with higher temperature and longer time. Also, MRPs acquired higher contents of α-dicarbonyl compounds and exerted greater bacterial growth inhibition activity against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli). Partial least squares regression (PLSR) analysis suggested that glyoxal (GO), methylglyoxal (MGO) and diacetyl (DA) were significantly and positively correlated with browning intensity. Moreover, GO, MGO and DA showed a significant and negative correlation with minimum inhibitory concentration of S. aureus and E. coli. PLSR analysis indicated that concentration of GO, MGO and DA had a significant and positive effect on DPPH radical-scavenging activity.
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