Influence of pH on the Antioxidative Activity of Maillard Reaction Products Generation from Model Reaction of L-Ascorbic Acid and L-Lysine/L-Methionine

Abstract:

Maillard reaction products (MRPs) were prepared by heating the solution containing L-ascorbic acid (ASA)and L-lysine (Lys)/ L-methionine (Met) adjusted to various pHs (4.0, 5.0, 6.0, 7.0 and 8.0) at 140±2°C for 2 h. The browning, intermediate products, reducing power and DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical-scavenging activity reached a maximum with initial pH 5.0 (P < 0.05). Thereafter, slightly differences with initial pH of 7.0 and 8.0 were found. An increase in Ferrous ion chelating activity of MRPs derived from ASA-Lys/ Met model systems, as measured by absorbance at 562 nm, was observed as the initial pH increased (P < 0.05). In general , antioxidative activity of ASA-Lys/ Met MRPs was coincidental with the browning development and the formation of intermediate products.

• Periodical: Advanced Materials Research (Volumes 634-638)
• Pages: 397-402
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.634-638.397
• Online since: January 2013
• Authors: Qi Hui Deng, Ai Nong Yu
• Keywords: Antioxidant Activity, L-Ascorbic Acid, L-Metionine, Maillard Reaction

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