Effect of the Reactant Ratio on the Characteristics and Antioxidant Activities of Maillard Reaction Products in a Porcine Plasma Protein Hydrolysate-Galactose Model System

Abstract

The chemical characteristics and antioxidant properties of Maillard reaction products formed in the Maillard reaction in a model system at 95°C for different lengths of time (0–6 h) were investigated at three mass ratios (1:1, 1:2, and 1:3) of porcine plasma protein hydrolysate to galactose. The results revealed that the pH value and free amino group content decreased (p < 0.05), whereas the browning index, intermediate products, and browning intensity, as well as reducing power and 2,2’-amino-di(2-ethyl-benzothiazoline sulfonic acid-6)ammonium salt radical scavenging activity of the Maillard reaction products increased as the reaction time increased (p < 0.05). Moreover, when the mass ratio of porcine plasma protein hydrolysate to galactose was 1:3, the Maillard reaction progressed easily, which rendered a higher degree of glycation and antioxidant activity (p < 0.05). These results indicated that the Maillard reaction can improve the antioxidant capacity of porcine plasma protein hydrolysate.

Keywords:

• Porcine plasma protein hydrolysate
• Galactose
• Maillard reaction products
• Antioxidant activity
• Reactant ratio

Additional information

Funding

This study was supported by the Nation Natural Science Foundation for Young Scholars of China (Grant No. 31301450), Foundation for University Key Teacher by the Heilongjiang Educational Committee (Grant No. 1253G007), and the Research Fund of Young Scholars for the Doctoral Program of Higher Education of China (Grant No. 20122325120018).