Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System
Fructose and its polysaccharides are widely found in fruits and vegetables, with the Maillard reaction of fructose affecting food quality. This study aimed to investigate the Maillard reaction of fructose using a fructose–histidine model system. The reaction process was characterized using...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-12-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | http://www.mdpi.com/1420-3049/24/1/56 |
| _version_ | 1811289673926967296 |
|---|---|
| author | Pengli Liu Xiaoming Lu Ningyang Li Zhenjia Zheng Xuguang Qiao |
| author_facet | Pengli Liu Xiaoming Lu Ningyang Li Zhenjia Zheng Xuguang Qiao |
| author_sort | Pengli Liu |
| collection | DOAJ |
| description | Fructose and its polysaccharides are widely found in fruits and vegetables, with the Maillard reaction of fructose affecting food quality. This study aimed to investigate the Maillard reaction of fructose using a fructose–histidine model system. The reaction process was characterized using fluorescence spectroscopy and ultraviolet spectroscopy. The effects of temperature, initial reactant concentration, initial fructose concentration, initial histidine concentration, and initial pH value on the different stages of the Maillard reaction were studied. Reactant reduction, ultraviolet and fluorescence spectra, acetic acid content, 5-hydroxymethylfurfural (5-HMF) content, and browning intensity were evaluated. The results showed that increasing the temperature and reactant concentration promoted the condensation reaction of fructose and amino acid in the early stage, the formation of intermediate products with ultraviolet absorption and fluorescence in the intermediate stage, and the formation of pigment in the final stage. The 5-HMF concentration decreased with increasing histidine concentration and initial pH value. Changes in the shape of ultraviolet and fluorescence spectra showed that the initial pH value affected not only the reaction rate, but also the intermediate product types. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging rate of the Maillard reaction products increased with increasing temperature, reactant concentration, and initial pH value. |
| first_indexed | 2024-04-13T03:59:47Z |
| format | Article |
| id | doaj.art-3e390b2e940f424fb88eab39521cea6b |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-04-13T03:59:47Z |
| publishDate | 2018-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-3e390b2e940f424fb88eab39521cea6b2022-12-22T03:03:31ZengMDPI AGMolecules1420-30492018-12-012415610.3390/molecules24010056molecules24010056Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model SystemPengli Liu0Xiaoming Lu1Ningyang Li2Zhenjia Zheng3Xuguang Qiao4Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, ChinaKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, ChinaKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, ChinaKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, ChinaKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, ChinaFructose and its polysaccharides are widely found in fruits and vegetables, with the Maillard reaction of fructose affecting food quality. This study aimed to investigate the Maillard reaction of fructose using a fructose–histidine model system. The reaction process was characterized using fluorescence spectroscopy and ultraviolet spectroscopy. The effects of temperature, initial reactant concentration, initial fructose concentration, initial histidine concentration, and initial pH value on the different stages of the Maillard reaction were studied. Reactant reduction, ultraviolet and fluorescence spectra, acetic acid content, 5-hydroxymethylfurfural (5-HMF) content, and browning intensity were evaluated. The results showed that increasing the temperature and reactant concentration promoted the condensation reaction of fructose and amino acid in the early stage, the formation of intermediate products with ultraviolet absorption and fluorescence in the intermediate stage, and the formation of pigment in the final stage. The 5-HMF concentration decreased with increasing histidine concentration and initial pH value. Changes in the shape of ultraviolet and fluorescence spectra showed that the initial pH value affected not only the reaction rate, but also the intermediate product types. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging rate of the Maillard reaction products increased with increasing temperature, reactant concentration, and initial pH value.http://www.mdpi.com/1420-3049/24/1/56Maillard reactionmodel systemfructosecharacterizationvariablesantioxidant activity |
| spellingShingle | Pengli Liu Xiaoming Lu Ningyang Li Zhenjia Zheng Xuguang Qiao Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System Molecules Maillard reaction model system fructose characterization variables antioxidant activity |
| title | Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System |
| title_full | Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System |
| title_fullStr | Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System |
| title_full_unstemmed | Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System |
| title_short | Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System |
| title_sort | characterization variables and antioxidant activity of the maillard reaction in a fructose histidine model system |
| topic | Maillard reaction model system fructose characterization variables antioxidant activity |
| url | http://www.mdpi.com/1420-3049/24/1/56 |
| work_keys_str_mv | AT pengliliu characterizationvariablesandantioxidantactivityofthemaillardreactioninafructosehistidinemodelsystem AT xiaominglu characterizationvariablesandantioxidantactivityofthemaillardreactioninafructosehistidinemodelsystem AT ningyangli characterizationvariablesandantioxidantactivityofthemaillardreactioninafructosehistidinemodelsystem AT zhenjiazheng characterizationvariablesandantioxidantactivityofthemaillardreactioninafructosehistidinemodelsystem AT xuguangqiao characterizationvariablesandantioxidantactivityofthemaillardreactioninafructosehistidinemodelsystem |