ANTIOXIDATIVE ACTIVITIES OF MAILLARD REACTION PRODUCTS FROM SURIMI WASH WATER-REDUCING SUGAR MODEL S

• 作 者: SureepomKangsanant;ChakreeThongraung;PuttachardSangsuwan;
• 机 构: Department of Food Technology, Faculty or Agro-Industry,Prince of Songkla University, Had Yai, Songk
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　Maillard reaction products (MRPs) were prepared by heating mixtures of glucose or fructose (5%w/w) with surimi wash water at pH 5,9 or 6.54 (unadjusted pH) at 95 C for 0-12 hrs.The maillard reaction was followed by measurement of absorbance at 294 and 420 nm and antioxidative activities of the MRPs were investigated by different methods,including DPPH scavenging activity,iron-chelating ability,and ferric-reducing Dower.