Activity Of Maillard Reaction Products Research Articles

The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine

Maillard reaction products (MRPs) derived from rice protein isolate hydrolysate and D-xylose, with or without L-cysteine, were developed as a potential meat flavoring. The combined impact of temperature (80–140 °C) and cysteine on fundamental physicochemical characteristics, antioxidant activity, and flavor of MRPs were investigated through assessments of pH, color, UV–visible spectra, fluorescence spectra, free amino acids, volatile compounds, E-nose, E-tongue, and sensory evaluation. Results suggested that increasing temperature would reduce pH, deepen color, promote volatile compounds formation, and reduce the overall umami and bitterness. Cysteine addition contributed to the color inhibition, enhancement of DPPH radical-scavenging activity and reducing power, improvement in mouthfulness and continuity, reduction of bitterness, and the formation of sulfur compounds responsible for meaty flavor. Overall, MRPs prepared at 120 °C with cysteine addition could be utilized as a potential meat flavoring with the highest antioxidant activity and relatively high mouthfulness, continuity, umami, meaty aroma, and relatively low bitterness.

Antioxidant, aroma, and sensory characteristics of Maillard reaction products from Urechis unicinctus hydrolysates: development of food flavorings.

To develop food flavorings with a delicious taste and an anti-oxidation effect, in this study, the glucose Maillard reaction was used for hydrolysates of Urechis unicinctus. The various biological activities of Maillard reaction products (MRPs) and their antioxidant capacity were evaluated. The results showed that the unique fishy odor substances of seafood in MRPs were reduced, indicating that the Maillard reaction improved the flavor of the hydrolysate of Urechis unicinctus. Meanwhile, MRPs exhibited more competitive radical scavenging activities compared to the hydrolysate. Moreover, MRPs demonstrated a considerable potential to protect against 2,2'-Azobis (2-methylpropionamidine) dihydrochloride (AAPH)-induced oxidative stress in a cell model in vitro and in a zebrafish model in vivo. Finally, a novel food flavoring was produced with MRPs as raw material, while the sensory qualities were deemed acceptable. In consequence, during industrial production, MRPs of Urechis unicinctus hydrolysate act as a high-quality raw material for functional flavorings and provide an effective way for the utilization of marine resources.

Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide.

Starch-derived isomaltooligosaccharide (IMO) is potentially used as prebiotics in infant formulas. Given that they are non-digestible carbohydrates rich in reducing substrates, it's crucial to understand if they can interact with β-lactoglobulin (β-LG) to produce Maillard reaction products (MRPs) and how these MRPs might influence the nutritional properties of β-LG. In our investigation, we conjugated β-LG with IMO to generate MRPs. Using a spectrophotometer, we identified the intermediates and assessed browning. We also evaluated changes in free amino groups and structural alterations. The antioxidative activity of the resulting compounds was assessed using DPPH and the ferric reducing/antioxidant power (FRAP) assay. Our data revealed increased visible absorption and fluorescence intensity, suggesting the formation of intermediate and browning products. The content of free amino groups diminished by 33%, supporting the conjugation of IMO with β-LG. However, circular dichroism results indicated no significant alterations in the secondary structure of β-LG. Notably, the β-LG-IMO MRPs exhibited enhanced 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and ferric reducing/antioxidant power (FRAP). The findings provide insights into the characteristics and antioxidant activities of the conjugates derived from IMO and dairy protein in infant formula.

Effect of amino compounds on the volatile compounds and antioxidant activity of Maillard reaction products of enzymatic hydrolyzed cabbage leaves

Different Maillard reaction model mixtures based on hydrolyzed cabbage leaves waste protein supplemented with different amino compounds (cysteine, thiamine and / or alanine) were used to explore the effect of each amino compound on the characteristics of the generated Maillard reaction products (MRPs). A comparative study was carried out between MRPs of the model mixtures in terms of odour sensory characteristics, SPME-GC–MS analysis of the headspace volatiles, browning intensity and antioxidant activity. The results revealed that omission of one amino compound from the model mixtures led to significant variations in the volatile compounds, browning intensity and odour profile of the MRPs. Omission of cysteine resulted in 25.00% and 30.83% decrease in the thiol containing compounds and antioxidant activity, respectively. While, omission of alanine led to a significant decrease in pyrazines and furans (75% and 100%, respectively), browning intensity and an increase in content of the thiol compounds and antioxidant activity of MRPs.

Ultrasound-assisted formation of chitosan-glucose Maillard reaction products to fabricate nanoparticles with enhanced antioxidant activity

The influence of ultrasonic processing parameters including reaction temperature (60, 70 and 80 °C), time (0, 15, 30, 45 and 60 min) and amplitude (70, 85 and 100%) on the formation and antioxidant activity of Maillard reaction products (MRPs) in a solution of chitosan and glucose (1.5 wt% at mass ratio of 1:1) was investigated. Selected chitosan-glucose MRPs were further studied to determine the effects of solution pH on the fabrication of antioxidative nanoparticles by ionic crosslinking with sodium tripolyphosphate. Results from FT-IR analysis, zeta-potential determination and color measurement indicated that chitosan-glucose MRPs with improved antioxidant activity were successfully produced using an ultrasound-assisted process. The highest antioxidant activity of MRPs was observed at the reaction temperature, time and amplitude of 80 °C, 60 min and 70%, respectively, with ∼ 34.5 and ∼20.2 μg Trolox mL−1 for DPPH scavenging activity and reducing power, respectively. The pH of both MRPs and tripolyphosphate solutions significantly influenced the fabrication and characteristics of the nanoparticles. Using chitosan-glucose MRPs and tripolyphosphate solution at pH 4.0 generated nanoparticles with enhanced antioxidant activity (∼1.6 and ∼ 1.2 μg Trolox mg−1 for reducing power and DPPH scavenging activity, respectively) with the highest percentage yield (∼59%), intermediate particle size (∼447 nm) and zeta-potential ∼ 19.6 mV. These results present innovative findings for the fabrication of chitosan-based nanoparticles with enhanced antioxidant activity by pre-conjugation with glucose via the Maillard reaction aided by ultrasonic processing.

Maillard reaction products between whey powder and water-soluble tempeh protein extract: membrane-based fractionation

Whey powder, an industrial by-product, has the potential to be transformed into functional ingredients using the Maillard reaction. In this study, this chemical reaction occurred between whey powder and tempeh protein extract, resulting in increased antioxidant activity. This study aimed to isolate the Maillard reaction products (MRP) with the best antioxidant capacity using an ultrafiltration (UF) membrane by considering the fouling phenomenon that occurred on the membrane surface and critical flux for the filtration. MRP exhibited an antioxidant capacity of 0.09 mg ascorbic acid equivalent antioxidant capacity/mL, and the fractionation using a 5 kDa MWCO PES membrane showed the highest antioxidant capacity in terms of free radical reduction and metal chelating mechanisms. During MRP filtration, fouling on the membrane surface was observed, which could be attributed to the cake filtration model. The critical flux value was determined to be 4.23 LMH with a corresponding pressure of 0.75 bar. A long-term filtration below the critical flux showed stable performance, but filtration above the critical flux resulted in significant fouling. The permeate antioxidant IC50 value was 4.25 mg/mL. Based on the LC-MS analysis, 1,4-dihydroxy-2-methyl-anthraquinone and ilexin II were found as the potential contributors to the antioxidant activity of MRP. In summary, our study demonstrates that fractionating MRP using UF membrane-based filtration is an effective method for isolating MRP with high antioxidant capacity. Our findings also shed light on the critical flux value and fouling phenomenon during MRP filtration, which are important considerations for scaling up the production process.

Effects of Microwave Heating on Sensory Properties and Antioxidant Activity of Maillard Reaction Products from Enzymatic Hydrolysate of Acetes chinensis

ABSTRACT To study the effect of the Maillard reaction on the flavor and antioxidant activity of the Acetes chinensis hydrolysate after microwave heating, the Acetes chinensis hydrolysate glucose system was heated for 25 min using 100, 200, and 300 W power levels. The results showed that microwave accelerated browning and color change, the products had good flavor and taste characteristics at higher power levels, and the antioxidant activity of the products increased with increasing microwave power/time. These results indicate that the Maillard reaction under the microwave is an effective method of improving the flavor and antioxidant activity of protein hydrolysis products.

Effect of different sulfur-containing compounds on the structure, sensory properties and antioxidant activities of Maillard reaction products obtained from Pleurotus citrinopileatus hydrolysates

To convert this underutilized P. citrinopileatus which is well known for its savory taste into the high value-added food ingredients, the influence of different sulfur-containing compounds, including l-cysteine (Cys), l-methionine (Met) and thiamine (Thi) on the structure, sensory profiles and antioxidant activities of Maillard Reaction products (MRPs) obtained from P. citrinopileatus was evaluated and compared. Sulfur-containing substances significantly enhanced the Maillard reaction progress and antioxidant activities of MRPs. Cys-MRPs showed the strongest fluorescence intensity and the lowest particle size. Partial least squares regression (PLSR) analysis showed that thiols and Maillard peptides formed in Cys-MRPs exhibited meat-like aroma, kokumi and umami taste, while Met-MRPs exhibited caramel-like aroma attributed to the formation of furans. Therefore, the improvement of MRPs obtained from P. citrinopileatus with various sulfur-containing substances could increase their industrial potential as flavor enhancers with higher antioxidant activities.

Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity

Maillard reaction products (MRPs) between chitosan and various sugars with enhanced antioxidant activity were previously produced. However, few reports address the chitosan and corn syrup solids system that has been successfully used to encapsulate nutraceutical oils. Maillard reaction is pH-responsive, the influence of solution pH on the formation kinetic and antioxidant activity of MRPs was therefore evaluated in this work. FT-IR and zeta-potential results confirmed the formation of MRPs between chitosan and corn syrup solids. Possible Amadori compounds signals were observed clearly in the 1H NMR spectrum. Brown color development depended on initial solution pH, following a zero-order kinetic regression. Antioxidant activity of reaction products was higher than the native system and increased with an increase in the initial pH of the solution. Developed MRPs with a dual function as antioxidant and encapsulant can possibly be used to protect emulsified oil from oxidation.

Response Surface Methodology for Optimization of L-Arabinose/Glycine Maillard Reaction through Microwave Heating

L-Arabinose is a low-calorie sweetener that inhibits sucrose absorption by inhibiting sucrase activity in the human intestinal tract. Response surface methodology (RSM) was applied to optimize the processing parameters of the L-arabinose/glycine Maillard reaction to improve the browning degree and antioxidant activity of Maillard reaction products (MRPs) through microwave heating. The effect of heating time, volume ratio of propylene glycol to double distilled water (ddH2O), and pH on MRPs was evaluated. A change in the volume ratio of propylene glycol to ddH2O, heating time, and pH was associated with a largely changed browning degree and reducing power of the MRPs. RSM predicated optimum conditions that under substrates of L-arabinose/glycine at a ratio of 2 : 1 (w/w) and concentration of 10% (w/v), a heating time of 7.44 min, volume ratio of propylene glycol to ddH2O 0.93, and pH 10.44 were optimum conditions for the Maillard reaction. The predicted data from the optimum reaction conditions coincided well with the experiment results. The main flavor of MRPs is roasted aroma, and the emulsifying ability of MRPs was 0.367 at 500 nm by microwave heating under the optimal Maillard reaction conditions. MRPs derived from L-arabinose and D-glucose had similar activities. However, a slightly greater activity was found with MRP derived from L-arabinose-glycine with a more volume. This study provided a new direction for the development of sweeteners in the future.

Optimized preparation and antioxidant activity of glucose-lysine Maillard reaction products

Reductive substances in Maillard reaction products (MRPs) improve the oxidative stability of food. This study explored the antioxidant activity of the main components of MRPs in glucose-lysine (GL) models. The optimal conditions for preparing the Maillard reaction (MR) were studied by a response surface methodology using FRAP as an evaluation index. The antioxidant activities, including ABTS, DPPH, and FRAP assays were determined. The MRPs obtained from gel chromatography purification were subjected to UV absorbance and fluorescence intensity determined, and MRPs with antioxidant activity were detected by HPLC-MS. The results showed that optimal conditions were at a reaction temperature of 110 °C, a reaction time of 120 min, an initial of pH 10, and n (Glc: Lys) = 1:1. MR intermediates, browning pigments, and fluorescent compounds were related to antioxidant activity. Pearson correlation analysis further confirmed that the content of the main components (m/z 309) was significantly positively correlated with the antioxidant activity of MRPs.

Structural and inflammatory characteristics of Maillard reaction products from litchi thaumatin-like protein and fructose

The structural characteristics and inflammatory activity of Maillard reaction products (MRPs) from fructose (Fru) and litchi thaumatin-like protein (LcTLP) with a pro-inflammatory activity were investigated. The structural changes of LcTLP-Fru MRPs were divided into two stages during the Maillard reaction. In 0–6 h, the unfolding and degradation of the LcTLP were dominant, resulting in a looser structure; the increase of β-sheets was 13.02%; the decrease of α-helices was 9.21%; and both the molecular weight and gyration radius Rg decreased. After 6 h, the enhanced glycosylation caused the molecular weight to increase, while Rg remained low, implying that the molecular structure became more compact. In addition, LcTLP-Fru MRPs reduced the inflammation response by significantly reducing the gene and protein expressions of tumor necrosis factor-α, interleukin-1β, and interleukin-6 compared with the LcTLP group in RAW264.7 macrophages. The findings provided a theoretical foundation for addressing the inflammatory response caused by litchi products consumption.

Antioxidant and Functional Activities of MRPs Derived from Different Sugar-Amino Acid Combinations and Reaction Conditions.

The Maillard reaction (MR), or non-enzymatic browning, involves reducing sugars reacting with amino acids, peptides, or proteins when heated to produce an abundance of products that contribute to sensory, nutritional, and functional qualities of the food system. One example of an important functional quality of MR relates to antioxidant capacity, which has relevance to preserve food quality and also to extend a potential role that may promote gastrointestinal health. The addition of Alphacel (10%), a non-reactive polysaccharide, to MR reactants produced small significant (p < 0.05) reductions in yield of soluble Maillard reaction products (MRPs), sugar loss, and color change of products formed respectively, for reducing sugars. A similar effect was also noticed for different free-radical scavenging capacity (p < 0.05), using chemical (e.g., 2,2-diphenyl-1-picrylhydrazyl (DPPH)), Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC) assays. An inflamed Caco-2 cell model revealed nitric oxide (NO) inhibitory activity for Glu-amino acid MRPs, which contrasted the NO stimulatory activity obtained with Fru-amino acid MRPs, especially when glycine was used as the amino acid. Pre-treating Caco-2 cells with Fru-glycine MRPs protected against loss in trans-epithelial resistance (TEER) (p < 0.05) and reduced (p < 0.05) disruption of Caco-2 intestinal epithelial tight-junction (TJ) protein cells when exposed to 7.5% ethanol. A low molecular weight Fru-glycine (e.g., <1 kDa) fraction contributed to the protective effect, not observed with the corresponding high molecular weight MRP fraction. The presence of Alphacel had minimal effect on generating MRPs with relative modified protection against intestinal dysfunction in cultured Caco-2 cells. Rather, different types of sugar–amino acid combinations used to generate MRPs contributed more to mitigate injury in stress-induced Caco-2 cells. With the growing evidence that MRPs have a wide range of bioactive activities, this study concludes that specificity of substrate precursors that produce MRPs in heated foods is a critical factor for antioxidant and related cellular functions that represent a healthy gut.

Study on the Minimum Bactericidal Concentration (MBC) of Maillard reaction products of Chitosan and Glucosamine prepared by Gamma-irradiation Method

The Maillard reaction products of chitosan and glucosamine (CTS-GA MRPs) were formed by gamma Co-60-irradiation method and determined their minimum bactericidal concentrations (MBC). The mixed solutions of chitosan - glucosamine were irradiated with a dose range of 0-100 kGy to induce the Maillard reaction products (MRPs). The formations of MRPs were determined by spectrophotometric analyses and the contents of remaining glucosamine were evaluated by high performance liquid chromatography (HPLC). The antibacterial activities of CTS-GA MRPs were tested by agar well diffusion test and MBC determination test against both gram negative (Escherichia coli) and positive bacteria (Bacillus subtilis) at acidic and alkaline pH was also carried out. By agar well diffusion test, irradiated CTS-GA solutions were able to form inhibition growth zones on E. coli plate whereas on B. subtilis plate, only CTS-GA MRPs irradiated at 25 kGy expressed this ability. The results of the MBC determination test indicated that CTS-GA MRPs formed at 25 kGy exhibited highly antibacterial activity in pH 5 and even pH 7. Therefore, this CTS-GA MRPs could be used as a promising preservative agent applied for meat and meat-product preservation.

Modification of soy protein isolate by Maillard reaction and its application in microencapsulation of Limosilactobacillusreuteri

Limosilactobacillusreuteri was encapsulated using Maillard-reaction-products (MRPs) of soy protein isolate (SPI) and α-lactose monohydrate by freeze-drying. The mixed solution of SPI and α-lactose monohydrate was placed in a water bath at 89°C for 160min for Maillard reaction, and then freeze-dried to obtain MRPs. The effects of Maillard reaction on functional characteristics of MRPs and the properties of MRPs-microcapsules were studied. SDS-PAGE indicated that SPI subunit reacted with lactose to form a polymer, and the band of MRPs disappeared around the molecular weights of 33, 40, 63, and 100kDa. Compared with SPI, the emulsion stability, emulsion activity, foaming capacity, foam stability, and gel strength of MRPs were increased by 259%, 55.71%, 82.32%, 58.53%, and 3266%, respectively. The results of Fourier transform infrared spectroscopy, circular dichroism spectroscopy, and scanning electron micrographs confirmed that the protein structure also changed significantly. Then, MRPs were used as wall material to prepare L.reuteri microcapsules. Physical properties and viable counts of L.reuteri during the simulated gastrointestinal digestion and storage period were determined. The particle size of MRPs-microcapsules (68μm) was smaller than that of SPI-microcapsules (91μm). The viable counts of L.reuteri in simulated gastrointestinal digestion and after storage for 30 days were improved. The modifications with Maillard reaction can improve emulsification, foaming, and gel strength of SPI, and MRPs could be used as a new type of wall material in the production of L.reuteri microcapsules.

Structural characteristics and improved in vitro hepatoprotective activities of Maillard reaction products of decapeptide IVTNWDDMEK and ribose

Here, a novel decapeptide IVTNWDDMEK with Maillard reactivity derived from scallop Chlamys farreri mantle was identified. The structural characteristics and in vitro hepatoprotective effects of IVTNWDDMEK conjugated with ribose were further investigated. The changes in decapeptide structures were determined by ultraviolet-visible (UV-vis), Fourier transform infrared (FTIR), and atomic force microscopy (AFM), and the modification sites induced by Maillard reaction of IVTNWDDMEK and ribose were monitored by high performance liquid chromatography/tandem mass spectrometry (HPLC-MS/MS). Maillard reaction products (MRPs) of IVTNWDDMEK-ribose demonstrate hepatoprotective benefits through the suppression of DNA damage and apoptosis induced by oxidative stress in human HepG2 cells in addition to enhancing the antioxidant activities. Moreover, after treatment with decapeptide-ribose MRPs, the activities of cellular antioxidative enzymes, such as catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and glutathione reductase (GSH-Rx) were remarkably increased, while the content of malondialdehyde (MDA) was decreased compared with H2 O2 - treated group, thereby enhancing the intracellular antioxidant defenses. These findings demonstrate the potential utilization of decapeptide IVTNWDDMEK-ribose MRPs as food antioxidants to suppress oxidative damage. PRACTICAL APPLICATION: In recent years, several food-derived bioactive peptides and their derivatives are regarded as good dietary antioxidants for reducing oxidative stress and improving liver function. Here, a novel Maillard reactive decapeptide IVTNWDDMEK, identified from scallop mantle hydrolysates by peptidomics in the previous study was synthesized. Then, the correlation between intercellular antioxidant activities and chemical structure changes of IVTNWDDMEK-ribose Maillard reaction conjugates was further studied. The preferable hepatoprotective activities of decapeptide IVTNWDDMEK-ribose MRPs indicated that these MRPs could be potentially utilized as food antioxidants or additives in the production of nutritional foods.

Antioxidant activity of Yesso scallop (Patinopecten yessoensis) female gonad hydrolysates-ribose Maillard reaction products extracted with organic reagents, before and after in vitro digestion

Yesso scallop (Patinopecten yessoensis) gonad is the main by-product during processing. Our previous studies found that its Alcalase hydrolysates can act as a worthy precursor for Maillard reaction in the presence of ribose. Basing on the understanding of the characteristics of scallop female gonad hydrolysates (SFGHs)-ribose Maillard reaction products (MRPs), it was further extracted by different organic reagents and then was subjected to an in vitro digestion. The effects of digestion on the antioxidant and antimicrobial capacities of organic extracts from SFGHs-ribose MRPs were determined. Results showed that the scavenging activities of ethanol and methanol extracts on both ABTS·+ and DPPH·+ increased significantly before digestion, where methanol extracts were better than that of ethanol. However, the ·OH scavenging and linoleic acid peroxidation inhibition activities of MRPs were reduced in both extracts. Interestingly, there was a significant increase in the ABTS·+, ·OH scavenging activities and peroxidation inhibition capacity for all samples following digestion except for DPPH·+ scavenging activity. MRPs-methanol extracts showed the highest antimicrobial effect against Escherichia coli (E. coli) than other samples. Moreover, the HepG2 cell viability of MRPs-methanol extracts after digestion was increased to 89.58 %, which was 1.49, 1.26 and 1.14 times higher than H2O2-treated, SFGHs and MRPs group, respectively. Therefore, it is suggested that methanol extraction can improve the antioxidant capacity of SFGHs-ribose MRPs during digestion, and the corresponding extracts can be utilized as food antioxidants.

Physicochemical properties and antioxidant activity of Maillard reaction products derived from Dioscorea opposita polysaccharides

Dioscorea opposita Thunb., an edible and pharmaceutical plant, is usually consumed after heating processing, such as steaming, boiling, and frying with bran. In order to determine the effect of heating temperature on Maillard reaction products (MRPs) of polysaccharides from Dioscorea opposita (DOP), DOP-MRPs at 90–120 °C were prepared. The characterisation including colour, pH, FT-IR, XRD, fluorescence, UV–vis spectroscopy, and volatile compounds by GC-MS and GC-IMS were investigated. Results showed that the major volatile compounds of DOP-MRPs were acids, esters and ketones. Esters were generated the most (approximately 65.80%) at 90 °C, and acetic acids were produced approximately 25.70%. According to principal component analysis, flavours in DOP-MRP-90 and DOP-MRP-120 showed significant differences. Additionally, antioxidant activities including hydroxyl radical (HRS), DPPH scavenging and ferric ion reducing antioxidant power (FRAP) were conducted. The DOP-MRP-90 presented highest antioxidant activities, indicating that it donated more hydrogen atom to stabilize free radicals. This study provides a scientific basis for the application of the Maillard reaction in foods for Chinese yam polysaccharides.

Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system

The enzymatically hydrolyzed quinoa protein (E-HQP) was used as a main precursor of a wide range of thermal process flavours. Identification of the volatile compounds generated from the reaction of E-HQP-xylose model mixture at different initial pH values (5, 6, 7, 8 and 9) was performed using a solid phase microextraction - GC-MS technique. The content of free amino acids, colour intensity and radical scavenging activity of the Maillard reaction products (MRPs) formed at each pH were determined. The results revealed a great influence of the pH values on chemical composition and odour profile of the generated volatiles. The studies showed that low pH favoured formation of furans, furanones and cyclopentanones. In contrast, the pyrazines comprised the highest yield of the total volatiles at pH 9. A positive correlation was found between increasing the pH values and browning intensity of MRPs. The antioxidant activity of MRPs and total content of free amino groups showed a gradual decrease by increasing the pH. A correlation was found between the antioxidant activity of MRPs and the volatile compounds generated at each pH. Principle component analysis clearly elucidated a distinct separation among the investigated E-HQP-xylose model mixtures based on the volatile compounds generated at different pH.

α-Dicarbonyl compounds related to antimicrobial and antioxidant activity of maillard reaction products derived from xylose, cysteine and corn peptide hydrolysate

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.