Abstract
Protamex and alcalase were synergistically used for hyolorlysis of corn protein and the hydrolysates were glycosylated with oligochitosan by Maillard reaction. The antioxidant activities of corn protein hydrolysates (prepared under different protein/enzyme rattios) and glycosylation products were studied. The resultsshowed that both of the enzymatic hydrolysates and glycosylation products had good antioxidant activity, and-the Maillard glycosylation reaction could improve the antioxidant activity of corn hydrolysates. When the protein concentration of glycosylation products was 5 mg/mL, clearance rate of·OH and DPPH· reached to 90.91% and 90.91%, respectively,which increased 48.78% and 32.26%, compared to non-glycosylated hydrolysates.Similarly,when the protein concentration of glycosylation products was 1 mg/mL, ferrous chelating capacity was 83.42%, compared to hydrolysates,which increased 22.63%.
Publication Date
9-28-2018
First Page
147
Last Page
151
DOI
10.13652/j.issn.1003-5788.2018.09.030
Recommended Citation
Xiang, LIU; Xiqun, ZHENG; and Xiaolan, LIU
(2018)
"Effects of Maillard-type glycosylation on antioxidant activity of corn protein hydrolysates,"
Food and Machinery: Vol. 34:
Iss.
9, Article 30.
DOI: 10.13652/j.issn.1003-5788.2018.09.030
Available at:
https://www.ifoodmm.cn/journal/vol34/iss9/30
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