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KMID : 1134820090380010062
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 1 p.62 ~ p.69
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Physicochemical Properties and Antioxidant Activities of Maillard Reaction Products from Defatted Hydrolyzed Soybean Protein with Various Sugars
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Kim Yoon-Sook
Moon Ji-Hye
Kim Myung-Hee
Choi Hee-Don
Park Yong-Kon
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Abstract
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Maillard reaction products (MRPs) were produced from aqueous solution of various sugars with defatted hydrolyzed soybean protein (DFHSP) with different temperatures and pressures. Physicochemical properties of MRPs were investigated; also, DPPH and hydroxyl radical scavenging activity and sensory properties were evaluated. MRPs from ribose and DFHSP had the highest reactivity with larger pH reduce, higher browning index increase and higher antioxidant activity than other MRPs from other sugars. The antioxidant activities were increased with increasing temperatures and pressures of reaction. The highest antioxidant activity and sensory preference were obtained from MRPs with ribose at 140oC with 2.8 kg/cm2 for 30 mins.
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KEYWORD
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Maillard reaction, antioxidant, deffated soybean, HVP
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