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Abstract
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Article Information:
Lipid Peroxidation Inhibitation Activity of Maillard Reaction Products Derived from Sugar-amino Acid Model Systems
Nanjing Zhong, Guoqin Liu, Xihong Zhao, Yongqing Gao, Lin Li and Bing Li
Corresponding Author: Lin Li
Submitted: March 19, 2015
Accepted: March 24, 2015
Published: August 20, 2015 |
Abstract:
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The present study aimed to evaluate the lipid peroxidation inhibitation activity of Maillard Reaction Products (MRPs) derived from sugar (glucose, fructose, lactose and maltose) and 18 amino acid model systems in soybean oil. MRPs were produced by heating at 130°C for 2 h. Of the 18 amino acids-fructose model systems studied, MRPs derived from fructose-leucine, fructose-methionine, fructose-phenylalanine and fructose-isoleucine model sytems showed high lipid peroxidation inhibitation activity and best performance was observed from fructose-phenylalanine MRPs. Interestingly, glucose-phenylalanine MRPs also exhibited high inhibitation activity and inhibitation activity of both glucose-phenylalanine and fructose-phenylalanine MRPs exceeded 87% even with concentration at 1.1 wt % after 8 days storage.
Key words: Inhibitation, lipid peroxidation, maillard reaction products, , , ,
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Cite this Reference:
Nanjing Zhong, Guoqin Liu, Xihong Zhao, Yongqing Gao, Lin Li and Bing Li, . Lipid Peroxidation Inhibitation Activity of Maillard Reaction Products Derived from Sugar-amino Acid Model Systems. Advance Journal of Food Science and Technology, (5): 393-397.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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