中国科学院大连化学物理研究所机构知识库
Advanced  
DICP OpenIR  > 中国科学院大连化学物理研究所  > 期刊论文
题名: Correspondence analysis of antioxidant activity and UV-Vis absorbance of Maillard reaction products as related to reactants
作者: 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
发表日期: 2012-04-01
DOI: 10.1016/j.lwt.2011.11.010
卷: 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
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.
关键词[WOS]: MODEL SYSTEMS ;  GLUCOSE ;  HYDROLYSATE ;  PROTEIN
语种: 英语
WOS记录号: WOS:000299987400001
Citation statistics: 
内容类型: 期刊论文
URI标识: http://cas-ir.dicp.ac.cn/handle/321008/143159
Appears in Collections:中国科学院大连化学物理研究所_期刊论文

Files in This Item:

There are no files associated with this item.


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

Recommended Citation:
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.
Service
 Recommend this item
 Sava as my favorate item
 Show this item's statistics
 Export Endnote File
Google Scholar
 Similar articles in Google Scholar
 [Yu, Xiangying]'s Articles
 [Zhao, Mingyue]'s Articles
 [Hu, Jun]'s Articles
CSDL cross search
 Similar articles in CSDL Cross Search
 [Yu, Xiangying]‘s Articles
 [Zhao, Mingyue]‘s Articles
 [Hu, Jun]‘s Articles
Related Copyright Policies
Null
Social Bookmarking
  Add to CiteULike  Add to Connotea  Add to Del.icio.us  Add to Digg  Add to Reddit 
所有评论 (0)
暂无评论
 
评注功能仅针对注册用户开放,请您登录
您对该条目有什么异议,请填写以下表单,管理员会尽快联系您。
内 容:
Email:  *
单位:
验证码:   刷新
您在IR的使用过程中有什么好的想法或者建议可以反馈给我们。
标 题:
 *
内 容:
Email:  *
验证码:   刷新

Items in IR are protected by copyright, with all rights reserved, unless otherwise indicated.

 

 

Valid XHTML 1.0!
Powered by CSpace