| Summary: | The characterization and antioxidant activity on Maillard reaction products (MRPs) derived from xylose and bovine casein hydrolysate (BCH) was investigated at 100 °C and initial pH 8.0 as a function of reaction time. The pH values and free amino groups contents of xylose−BCH MRPs remarkably decreased with the reaction time up to 8 h, whereas their browning intensities significantly increased (<i>p</i> < 0.05). After 4 h of heat treatment, the fluorescence properties of xylose−BCH MRPs reached the maximum. There was a production of higher and smaller molecular substances in xylose−BCH MRPs with an increased reaction time, as analyzed by size exclusion chromatography. The 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging capacity and ferrous reducing activity of xylose-BCH MRPs gradually increased with the reaction time extended from 0 to 8 h.
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