Characteristics and Antioxidant Activity of Maillard Reaction Products from Psicose‐Lysine and Fructose‐Lysine Model Systems

Abstract

D-Psicose, an epimer of D-fructose isomerized at C-3 position, is a rare ketohexose that is thought to be beneficial for obese people and diabetic patients as a noncaloric sweetener. In the present study, model Maillard reaction products were obtained from D-psicose (or D-fructose) and L-lysine heating at 120 °C up to 8 h with the initial pH 9.0. The changes in pH, UV-vis absorbance, and free amino groups during the reaction were detected. Moreover, the antioxidant potential of the Maillard reaction products at different intervals was investigated. Although there was almost no difference in the oxygen radical absorbance capacity, the Maillard reaction products from psicose performed better than that from fructose in the radical-scavenging activity of 2, 2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and 1, 1,-diphenyl-2-picryl-hydrazyl. The reducing power of the Maillard reaction products from psicose was also stronger than that from fructose. These results indicated that psicose played an effective role in the Maillard reaction and its Maillard reaction products could act as potential antioxidants in food industry.

Antioxidant and chelating capacity of Maillard reaction products in amino acid‐sugar model systems: applications for food processing

“…In the model systems formed by lysine‐glucose and lysine‐fructose for all time and temperature conditions, ABTS inhibition was presented by TEAC values ranging from 2.00 to 7.05 µmol mL −1 , which increased as a function of heating time. The same was found by Zeng et al . for lysine‐fructose systems, in which the MRP resulted in higher TEAC values given longer heating times.…”

“…In this study, the Fe 2+ chelation capacity of the analyzed model systems tended to decrease as a function of heating time, with the exception of the model systems of glycine‐glucose and glycine‐fructose; these systems presented an increase in capacity up to 60 min of heating time, only decreasing after 90 min. Other researchers affirm that although MRP that bond with Fe 2+ are produced during thermal treatment, Fe 2+ chelation activity decreases over time . This may be due to the loss of free amino acids with the ability to capture iron.…”

Facile synthesis of chitosan derivatives and Arthrobacter sp. biomass for the removal of europium(III) ions from aqueous solution through biosorption

“…During this quintessential stage the possible degradation products are shown in Fig. 4 for chitosan decomposition in R ii , which includes the important thermal products of chitosan that are formed through a-amino carbonyls (Zeng et al, 2011). This process is complex and that involves acetylated and deacetylated saccharide rings, as they are simultaneously dehydrated (P richystalov a et al, 2014).…”

Improvement of ACE inhibitory activity of casein hydrolysate by Maillard reaction with xylose

“…Ultraviolet absorbance (A 294 nm ) indicates the formation of intermediate compounds during the Maillard reaction, while browning intensity (A 420 nm ) suggests the accumulation of brown compounds which associated with the last stage of the Maillard reaction. 31 The changes in ultraviolet absorbance and browning intensity of MRPs during heating are shown in Fig. 3(a, b), respectively.…”