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Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting

文献类型： 外文期刊

作者： Liu, Hua-Min 1 ; Han, Ya-Fei 1 ; Wang, Nan-Nan 1 ; Zheng, Yong-Zhan 4 ; Wang, Xue-De 1 ;

作者机构： 1.Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450001, Peoples R China

2.Zhengzhou Univ Sci & Technol, Coll Food Sci & Technol, Zhengzhou 450062, Peoples R China

3.Sinograi Oil & Fats Ind Dongguan Co LTD, Dongguan 523000, Peoples R China

4.Henan Acad Agr Sci, Henan Sesame Res Ctr, Zhengzhou 450003, Peoples R China

关键词： sesame seeds; Maillard reaction; antioxidant properties; sugar; amino acids

期刊名称：JOURNAL OF OLEO SCIENCE （ 影响因子：1.601； 五年影响因子：1.768 ）

ISSN： 1345-8957

年卷期： 2020 年 69 卷 4 期

页码：

收录情况： SCI

摘要： This investigation was carried out to offer insight into the formation and antioxidant activity of Maillard reaction products (MRPs) derived from various sugar-amino acid model systems active in the roasting of sesame seeds. Reducing sugars (glucose, fructose, and xylose) and amino acids (serine, cystine, arginine, and lysine) present in sesame seeds were used to prepare the MRPs at various reaction times, and then the effect of reaction time on the MRPs derived from the various model systems was investigated. Within the first 15 min, the amounts of free amino groups decreased around 40% remaining amino groups of Lys-sugar model and around 75% remaining amino groups of Arg-sugar model. Results indicated that reducing sugar and free amino groups decreased obviously in Lys- and Arg-model systems. Based on correlation coefficient of antioxidant activities assessment and MRP formation in the Lys- and Arg-model systems above 0.978 and an extremely significant correlation in Pearson test exists, a conclusion could be made that these model systems are critical contributing factors in MRP formation during the roasting of sesame seeds. These findings offer insight into the formation and antioxidation of MRPs during the sesame seeds roasting.

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