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Kinetics of Antioxidant-Producing Maillard Reaction in the Mixture of Ribose and Sea Cucumber (Stichopus japonicus) Gut Hydrolysates

Han, Jia-Run, Zhu, Zhi-Mo, Wu, Hai-Tao, Sun, Na, Tang, Yue, Yu, Cui-Ping, Zhao, Chen-Chen, Zhang, Zheng-Yu, Li, Ao-Ting, Yan, Jia-Nan
Journal of aquatic food product technology 2017 v.26 no.8 pp. 993-1002
2,2-diphenyl-1-picrylhydrazyl, Apostichopus japonicus, Maillard reaction products, activation energy, antioxidant activity, digestive system, fluorescence, hydrolysates, pH, ribose
Maillard reaction products (MRPs) were produced in sea cucumber gut hydrolysates (SCGHs)-ribose system at 75°C, 85°C, and 95°C with a pH value of 7.0 or 8.0 for 12 hour. The parameters of amount of intermediate products, fluorescence intensity, browning development, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability showed a positive correlation with each other in SCGHs-ribose system. The amount of intermediate products, fluorescence intensity, and browning development followed the zero-order kinetic with activation energy from 62 to 91 kJ/mol in the Maillard reaction of SCGHs-ribose system. Moreover, 2-methyl-butanal has positive and significant correlation with DPPH radical scavenging ability of SCGHs-ribose MRPs. These results suggest that Maillard reaction improves the antioxidant activity of SCGHs, which contributes to the generation of intermediate, fluorescent, browning, and volatile products of SCGHs-ribose system.