Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence
Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence
复制标题
DOI：
10.1016/s0308-8146(00)00239-9
复制
发表时间：
2001-01-01
期刊：
影响因子：
8.8
通讯作者：
Jiménez-Pérez, S
中科院分区：
文献类型：
--
作者：
Morales, FJ;Jiménez-Pérez, S
用2，2-二苯基-1-苦基肼基自由基（DPPH）法直接测定了葡萄糖或乳糖与赖氨酸、丙氨酸或甘氨酸反应生成的美拉德反应产物（MRPs）的自由基清除活性。将糖（乳糖和葡萄糖）和氨基酸（丙氨酸、甘氨酸和赖氨酸）的模型系统在没有pH控制的情况下在100 ℃下加热长达24小时。测定荧光（347和415 nm）、布朗宁（420 nm处的吸光度）、CIELab标度中的颜色参数和自由基清除活性。布朗宁与长时间加热条件下形成的MRP的自由基清除性能没有直接关系。这项研究表明，加热糖/氨基酸体系的荧光测量比布朗宁更有效地跟踪具有自由基清除活性的MRP的形成。这种方法可以应用于优化天然抗氧化剂在食品加工过程中的形成，布朗宁是不可取的消费者。(C)2000爱思唯尔科技有限公司版权所有。
The free radical scavenging activity of Maillard reaction products (MRPs) produced by heating glucose or lactose with lysine, alanine or glycine was estimated directly by means of a 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) method. Model systems of sugar (lactose and glucose) and amino acid (alanine, glycine, and lysine) were heated without pH control at 100 degreesC up to 24 h. Fluorescence (347 and 415 nm), browning (absorbance at 420 nm), colour parameters in the CIELab scale, and free radical scavenging activity were determined. Browning is not directly related to the free radical scavenging properties of MRPs formed at prolonged heating conditions. This study shows that fluorescence measurement of heated sugar/amino acid systems is more effective than browning to follow the formation of MRPs with free radical scavenging activities. This approach could be applied to optimise the formation of natural antioxidants during food processing where browning is not desirable for consumers. (C) 2000 Elsevier Science Ltd. All rights reserved.