Study on Antioxidative Activity of Maillard Reaction Products

摘要：

The Maillard reaction products (MRPs) with obviously antioxidative activity were prepared from glucose and lysine or glycine in aqueous solution under certain conditions, and had taken further study on the optimal preparation conditions for the MRPs. And then had studied the effect of pH, time,and the molar ratio of reactants on the antioxidative activity of MRPs. The antioxidative activity of the MRPs was evaluated by comparisons between the MRPs and TBHQ, one of the conventional used food antioxidant.

关键词： Glucose lysine glycine Maillard reaction products (MRPs) antioxidative activity

作者: LIU Hai-yan CUI Peng-lei

作者单位: College of Science,Agricultural University of Hebei,Baoding P.R.China,071001

会议类型: 国际会议

会议名称: 2007 International Conference on Agriculture Engineering(2007年农业工程国际会议)

会议地点: 河北保定

会议语种:英文

页码: 644-648

在线出版日期: 2007-10-20（万方平台首次上网日期，不代表论文的发表时间）