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Correspondence analysis of antioxidant activity and UV-Vis absorbance of Maillard reaction products as related to reactants
Yu, Xiangying1,2; Zhao, Mingyue2; Hu, Jun2; Zeng, Shitong2; Bai, Xinliang2
关键词Maillard Reaction Model Systems Antioxidant Activity Uv-vis Spectra Correspondence Analysis
刊名LWT-FOOD SCIENCE AND TECHNOLOGY
2012-04-01
DOI10.1016/j.lwt.2011.11.010
46期:1页:1-9
收录类别SCI
文章类型Article
WOS标题词Science & Technology ; Life Sciences & Biomedicine
类目[WOS]Food Science & Technology
研究领域[WOS]Food Science & Technology
关键词[WOS]MODEL SYSTEMS ; GLUCOSE ; HYDROLYSATE ; PROTEIN
英文摘要In this study, the antioxidant activity (including ABTS radical scavenging activity and reducing power) and UV-Vis spectra of Maillard reaction products (MRPs) prepared from four sugars (glucose/fructose/ xylose/ribose) and twenty amino acids were studied. The effects of reactants on the antioxidant activity and UV-Vis absorbance of MRPs were investigated using correspondence analysis, which revealed that MRPs from fructose-amino acid models showed the similar UV-Vis absorbance and antioxidant activity with MRPs from glucose-amino acid models, MRPs from ribose-amino acid models showed the similar UV-Vis absorbance and antioxidant activity with MRPs from xylose-amino acid models, while there was significant difference between MRPs from hexose (glucose and fructose)-amino acid models and MRPs from pentose (ribose and xylose)-amino acid models, especially for methionine and valine. The correlation analysis demonstrated that ABTS radical scavenging activity showed the highest linearity (r = 0.831) with UV absorbance at 280 nm while reducing power showed the highest linearity (r = 0.689) with UV absorbance at 355 nm, indicating that different antioxidant properties of MRPs might derive from different compounds. Besides, as compared with cysteine, tyrosine and tryptophan showed a certain ABTS radical scavenging activity in spite of little reducing power. (C) 2011 Elsevier Ltd. All rights reserved.
语种英语
WOS记录号WOS:000299987400001
引用统计
被引频次:34[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://cas-ir.dicp.ac.cn/handle/321008/143159
专题中国科学院大连化学物理研究所
作者单位1.Chinese Acad Sci, Dalian Inst Chem Phys, CAS Key Lab Separat Sci Analyt Chem, Dalian, Peoples R China
2.CNTC, Lab Flavor & Fragrance, Zhengzhou Tobacco Res Inst, Zhengzhou 450001, Peoples R China
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GB/T 7714
Yu, Xiangying,Zhao, Mingyue,Hu, Jun,et al. Correspondence analysis of antioxidant activity and UV-Vis absorbance of Maillard reaction products as related to reactants[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2012,46(1):1-9.
APA Yu, Xiangying,Zhao, Mingyue,Hu, Jun,Zeng, Shitong,&Bai, Xinliang.(2012).Correspondence analysis of antioxidant activity and UV-Vis absorbance of Maillard reaction products as related to reactants.LWT-FOOD SCIENCE AND TECHNOLOGY,46(1),1-9.
MLA Yu, Xiangying,et al."Correspondence analysis of antioxidant activity and UV-Vis absorbance of Maillard reaction products as related to reactants".LWT-FOOD SCIENCE AND TECHNOLOGY 46.1(2012):1-9.
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