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Comparison of anti-browning ability and characteristics of the fractionated Maillard reaction products with different polarities

文献类型： 外文期刊

作者： Yuan, Debao 1 ; Xu, Yinghao 1 ; Wang, Chaozheng 1 ; Li, Yixing 1 ; Li, Fenfang 1 ; Zhou, Ya 1 ; Chen, Jiao 1 ; Jin, Zhiqi 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Hainan Key Lab Banana Genet Improvement, Haikou Expt Stn, Haikou 570102, Peoples R China

2.Hainan Univ, Food Dept, Haikou 570102, Peoples R China

3.Chinese Acad Sci, South China Bo

关键词： Maillard reaction products;Fractionation;Organic solvent extraction;Polarity;Browning inhibition

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

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收录情况： SCI

摘要： The Maillard reaction products (MRPs) prepared from aqueous equimolar glucose with 1 M cysteine model solution when heated at 110 A degrees C for 1 h was previously recognized as strong browning inhibitors for banana fruit. This study investigated further the anti-browning ability of the fractionated fractions with different polarity using solvent extraction following a ultra-filtration with 3.5 ku MWCO membrane and characteristized antioxidant activity including DPPHaEuro cent scavenging ability and reducing power, chelating copper activity, inhibitory ability and the inhibitory constants of banana PPO. Extracts with different polarity were obtained by methanol, ethanol, n-butanol and isopropanol, which were designated as MRP(MeOH),MRP(EtOH),MRP(n-BuOH) and MRP(IPA), respectively. Application of the Lineweaver-Burk plotting showed that all MRPs were mixed-type 1 inhibitors whose K-is was larger than corresponding K-i, with K-i values ranging between 0.297 and 0.035 mg/mL MRPs. MRP(EtOH) showed the strongest anti-browning ability from the visual observation, further evidenced by its lowest K-i and IC50 in terms of the inhibition of PPO activity and DPPHaEuro cent scavenging ability, with a different anti-browning mechanism vs. Na2S2O5. The strong copper chelating ability of the MRPs may account for the antioxidant ability and PPO activity inhibition to an extent. The effective anti-browning components from MRPs in glucose-cysteine model could be enriched by the combination of ultrafitration with ethanol extraction. And the extract may be applicable in food system.

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[1]Acute and sub-chronic toxicity of glucose-cysteine Maillard reaction products in Sprague-Dawley rats. Li, Yixing,Li, Fenfang,Wang, Chaozheng,Yuan, Debao,Chen, Jiao,Tan, Lin,Jin, Zhiqiang,Ma, Weihong,Su, Linliang. 2015

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