Correspondence analysis of antioxidant activity and UV-Vis absorbance of Maillard reaction products as related to reactants
文献类型：期刊论文
| 作者 | Yu, Xiangying1,2; Zhao, Mingyue2; Hu, Jun2; Zeng, Shitong2; Bai, Xinliang2 |
| 刊名 | lwt-food science and technology
 |
| 出版日期 | 2012-04-01 |
| 卷号 | 46期号:1页码:1-9 |
| 关键词 | Maillard reaction Model systems Antioxidant activity UV-Vis spectra Correspondence analysis |
| 英文摘要 | in this study, the antioxidant activity (including abts radical scavenging activity and reducing power) and uv-vis spectra of maillard reaction products (mrps) prepared from four sugars (glucose/fructose/ xylose/ribose) and twenty amino acids were studied. the effects of reactants on the antioxidant activity and uv-vis absorbance of mrps were investigated using correspondence analysis, which revealed that mrps from fructose-amino acid models showed the similar uv-vis absorbance and antioxidant activity with mrps from glucose-amino acid models, mrps from ribose-amino acid models showed the similar uv-vis absorbance and antioxidant activity with mrps from xylose-amino acid models, while there was significant difference between mrps from hexose (glucose and fructose)-amino acid models and mrps from pentose (ribose and xylose)-amino acid models, especially for methionine and valine. the correlation analysis demonstrated that abts radical scavenging activity showed the highest linearity (r = 0.831) with uv absorbance at 280 nm while reducing power showed the highest linearity (r = 0.689) with uv absorbance at 355 nm, indicating that different antioxidant properties of mrps might derive from different compounds. besides, as compared with cysteine, tyrosine and tryptophan showed a certain abts radical scavenging activity in spite of little reducing power. (c) 2011 elsevier ltd. all rights reserved. |
| 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] | model systems ; glucose ; hydrolysate ; protein |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000299987400001 |
| 公开日期 | 2015-11-17 |
| 源URL | [http://159.226.238.44/handle/321008/143159]  |
| 专题 | 大连化学物理研究所_中国科学院大连化学物理研究所 |
| 作者单位 | 1.Chinese Acad Sci, Dalian Inst Chem Phys, CAS Key Lab Separat Sci Analyt Chem, Dalian, Peoples R China 2.CNTC, Lab Flavor & Fragrance, Zhengzhou Tobacco Res Inst, Zhengzhou 450001, Peoples R China |
| 推荐引用方式 GB/T 7714 | Yu, Xiangying,Zhao, Mingyue,Hu, Jun,et al. Correspondence analysis of antioxidant activity and UV-Vis absorbance of Maillard reaction products as related to reactants[J]. lwt-food science and technology,2012,46(1):1-9. |
| APA | Yu, Xiangying,Zhao, Mingyue,Hu, Jun,Zeng, Shitong,&Bai, Xinliang.(2012).Correspondence analysis of antioxidant activity and UV-Vis absorbance of Maillard reaction products as related to reactants.lwt-food science and technology,46(1),1-9. |
| MLA | Yu, Xiangying,et al."Correspondence analysis of antioxidant activity and UV-Vis absorbance of Maillard reaction products as related to reactants".lwt-food science and technology 46.1(2012):1-9. |
入库方式： OAI收割
来源：大连化学物理研究所
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