Characteristics and Antioxidant Activity of Maillard Reaction Products from Psicose-Lysine and Fructose-Lysine Model Systems
文献类型：期刊论文
| 作者 | Zeng, Yan1; Zhang, Xiaoxi1,2; Guan, Yuping1; Sun, Yuanxia1 |
| 刊名 | JOURNAL OF FOOD SCIENCE
 |
| 出版日期 | 2011-04-01 |
| 卷号 | 76期号:3页码:C398-C403 |
| 关键词 | antioxidant activity d-psicose heating time Maillard reaction physicochemical property |
| 英文摘要 | d-Psicose, an epimer of d-fructose isomerized at C-3 position, is a rare ketohexose that is thought to be beneficial for obese people and diabetic patients as a noncaloric sweetener. In the present study, model Maillard reaction products were obtained from d-psicose (or d-fructose) and l-lysine heating at 120 degrees C up to 8 h with the initial pH 9.0. The changes in pH, UV-vis absorbance, and free amino groups during the reaction were detected. Moreover, the antioxidant potential of the Maillard reaction products at different intervals was investigated. Although there was almost no difference in the oxygen radical absorbance capacity, the Maillard reaction products from psicose performed better than that from fructose in the radical-scavenging activity of 2, 2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and 1, 1,-diphenyl-2-picryl-hydrazyl. The reducing power of the Maillard reaction products from psicose was also stronger than that from fructose. These results indicated that psicose played an effective role in the Maillard reaction and its Maillard reaction products could act as potential antioxidants in food industry. |
| WOS标题词 | Science & Technology ; Life Sciences & Biomedicine |
| 类目[WOS] | Food Science & Technology |
| 研究领域[WOS] | Food Science & Technology |
| 关键词[WOS] | RARE SUGAR ; BROWNING REACTION ; GLUCOSE ; PH ; TEMPERATURE ; CAPACITY ; KINETICS ; MONOSACCHARIDE ; MELANOIDINS ; CASEIN |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000289260600052 |
| 公开日期 | 2011-08-01 |
| 源URL | [http://localhost/handle/0/58]  |
| 专题 | 天津工业生物技术研究所_功能糖与天然活性物质研究组 孙媛霞 _期刊论文 |
| 作者单位 | 1.Chinese Acad Sci, Tianjin Inst Ind Biotechnol, Tianjin 300308, Peoples R China 2.Tianjin Univ Sci & Technol, Coll Food Engn & Biotechnol, Tianjin 300457, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zeng, Yan,Zhang, Xiaoxi,Guan, Yuping,et al. Characteristics and Antioxidant Activity of Maillard Reaction Products from Psicose-Lysine and Fructose-Lysine Model Systems[J]. JOURNAL OF FOOD SCIENCE,2011,76(3):C398-C403. |
| APA | Zeng, Yan,Zhang, Xiaoxi,Guan, Yuping,&Sun, Yuanxia.(2011).Characteristics and Antioxidant Activity of Maillard Reaction Products from Psicose-Lysine and Fructose-Lysine Model Systems.JOURNAL OF FOOD SCIENCE,76(3),C398-C403. |
| MLA | Zeng, Yan,et al."Characteristics and Antioxidant Activity of Maillard Reaction Products from Psicose-Lysine and Fructose-Lysine Model Systems".JOURNAL OF FOOD SCIENCE 76.3(2011):C398-C403. |
入库方式： OAI收割
来源：天津工业生物技术研究所
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