Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids

摘要

BACKGROUNDUp to now, only limited research on enzymatic browning inhibition capacity (BIC) of Maillard reaction products (MRPs) has been reported and there are still no overall and systematic researches on MRPs derived from different amino acids. In the present study, BIC and antioxidant capacity, including 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and Fe2+ reducing power activity, of the MRPs derived from 12 different amino acids and three reducing sugars were investigated.