Effect of Temperature on Antioxidation of Casein-Xylose Maillard Reaction Products
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Abstract:
The antioxidation determination of Maillard reaction products (MRPs) were carried out under different temperatures on the casein-xylose model system. The results showed that the browning degree of Maillard reaction increased with a rise of temperature and had significant difference (p?0.05) within 100~160 ℃. MRPs of iron chelating ability first increased and then gradually declined with increasing reaction temperature, and maximum value (53.26%) was obtained at 100 ℃. Copper chelating ability gradually decreased with temperature increasing. Free radical scavenging ability of MRPs increased with a rise of temperature and had significant difference, and DPPH free radical scavenging ability was better than hydroxyl free radical scavenging ability. Reducing power of MRPs increased with the increase of reaction temperature and had significant difference (p?0.05). GC- MS analysis combining with the determination of the antioxidation indicated that the antioxidant compounds of casein-xylose MRPs mainly were aldehydes, ketones, phenols, alkene and heterocyclic substances. There was significant correlation between the variation of free radicals clearance and change of reduction force in MRPs overall antioxidant capacity with the maillard reaction temperature. The preliminary judgment of MRPs antioxidant compounds from the mechanism was carried out with radical scavenging method instead of chelating metal ions.
