Antioxidant effects of protein hydrolysates in the reaction with glucose

• Published in: Journal of the American Oil Chemists' Society Vol. 80; no. 5; pp. 467 - 470
• Main Authors: Guérard, Fabienne, Sumaya‐Martinez, Maria‐Teresa
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01.05.2003; Springer; Springer Verlag
• Subjects: Antioxidant; Biochemistry, Molecular Biology; Biological and medical sciences; Biotechnology; Food additives; Food and Nutrition; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Life Sciences; Maillard reaction products; protein hydrolysates; size exclusion chromatography; Edible fish; size exclusion chromatography; Reaction product; Maillard reaction products; Maillard reaction; Glucose; Antioxidant; Biological activity; Milk protein; Casein; pro tein hydrolysates; Animal protein; Carbohydrate; Antioxidant. Maillard reaction products. protein hydrolysates. size exclusion chromatography
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-003-0721-1

Maillard reaction products (MRP) obtained by reaction between glucose and protein hydrolysates from casein and fish were investigated. The influence of parameters such as reaction time and glucose concentration was studied. The antioxidative activity of MRP was determined by using the β‐carotene/linoleate model and the 1,1‐diphenyl‐2‐pricrylhydrazyl method. All experiments showed that the antioxidative effect was improved by 20–30% when the hydrolysates were reached with glucose. A dramatic increase in antiradical efficiency of the MRP (up to 75%) was also observed. The study of the chromatographic profiles obtained before and after the Maillard reaction found changes in absorbance at 280 nm, indicating molecular rearrangements that could be involved in the improvement of the antioxidative and free radical‐scavenging activities.