Antioxidant Activity of Maillard Reaction Products Derived from Corbicula fluminea Hydrolysates
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Abstract:
The hydrolysates were prepared from soft part of Corbicula fluminea, and three fractions of Corbicula fluminea hydrolysates (CFH) (>10 ku, 5 ku to 10 ku, <5 ku) were isolated with ultrafiltration. Then, the 3 fractions of CFH were reacted with D-xylose respectively to obtain the Maillard reaction products (CFH-MRP). The CFH-MRP’s antioxidant capacities, pH values, grafting degrees and browning degrees of CFH-MRP before and after the reaction were measured and the structure of CFH-MRP was analyzed. The results showed that the antioxidant capacity of CFH-MRP was enhanced through Maillard reaction. The CFH-MRP with the molecular weights range from 5 ku to 10 ku had the highest scavenging rate of hydroxyl (an increase of 31%), superoxide free radical scavenging capacity (an increase of 33%) and total reducibility (an increase of 152%), and the CFH-MRP with the molecular weights more than 10 ku had the highest DPPH scavenging ability (an increase of 106%). At the same time, Maillard reaction reduced the pH value and increased the browning degree of CFH. Fourier transform infrared spectra (FT-IR) indicated that covalent crosslinking between CFH and D-xylose occurred, and the amino content of reaction products reduced. GC-MS analysis showed that some new compounds generated from Maillard reaction including ketones, esters, alcohols, olefins, phenols and heterocyclic substances, which could increase the antioxidant activity of CFH-MRP in some cases.
