Study On The Antioxidant Capacity Of Maillard Reaction Products From Chicken Peptides

Maillard reaction is a kind of non-enzymatic reaction with amino compound and the carbonyl compound react together, which can generates a strong antioxidant products. Since the Maillard reaction process is complex, and seldom researches on the impact of the substrate peptide to Maillard products antioxidant, It is still not fully understand the antioxidant mechanism of Maillard reaction. Therefore, the research on the antioxidant capacity of MRPs, took peptide as the reaction substrate, which made in different enzymatic conditions and are of different sizes of moleculars, and analysis the relationship between peptides and the antioxidant capacity of MRPs, and explore a method to separate the strong antioxidant MRPs conduct for further study on novel antioxidant, providing a reference for future research on the Maillard product peptide antioxidant properties. The main contents and results are as follows:1. Different peptides from chicken breast digested by Protamex, Alcalase and Trysin,whose peptide nitrogen rate and hydrolysis time have a positive correlation, The sore by size of peptide nitrogen rate: TP> AP> PP. The molecular weight of peptides digested mainly in 10K-3KDa, PP’s and AP’s mainly in 5K-3KDa and up to 78.04% and 76.14%,TP’s mainly in 10K-5KDa and up to 65.24%. Anti-amino acid in the hydrolyzate which can generated oxidative MRPs are up to 60%.2. Different hydrolyzate have common trend during Maillard reaction, enzymatic hydrolysis time longer liquid, the more the amount of sugar consumed in the reaction, the greater the brown material and intermediate product yields, FRAP and DPPH antioxidant capacity more strong, Antioxidant capacity of MRPs of hydrolyzate made from 2h to 8h, the FRAP reducing power and DPPH scavenging capacity enhancement multiples of up to 2 and7 times. It explained that the peptide by enzymatic hydrolysis,are more active in Maillard reaction, and their MRPs oxidation resistance are stronger than those without enzymatic hydrolysis.The antioxidant capacity of three hydrolyzate become strong after Maillard reaction,their FRAP reducing power up to 40 times enhanced, and DPPH scavenging capacity increased up to 7 times. From the activity of the sugar, the changes in amino acid content and brown material generated, the amount of the intermediate product, peptide concentration,and the increase of MRPs antioxidant capacity, we can know that, different hydrolyzate peptide have different activity in Maillard reaction. The MRPs from peptide digested by Trysin in 8h, have the strongest antioxidant capacity.3. The chicken hydrolyzate digested by Trysin in 8h, was ultrafiltration step by step into three components, CP1(10K-5KDa: 85%), CP2(5K-3KDa: 52.4%), CP5(3K-1KDa:25.17%), the regulation of components during the Maillard reaction:the larger molecular weight of peptides, the smaller the peptide concentration, the less the consumption of sugar,the less antioxidant amino acid consumed,the more total amino acid content increased, the more the resulting brown and intermediate material, the stronger antioxidant activity.5K-3KDa is the substrate of the main antioxidants, CP1-Xyl have the strongest comprehensive antioxidant capacity.4. Separate and analysis the Maillard products of CP3-Xyl which have the strongest antioxidant activity, using macroporous resin D101 for adsorption, and using the method of gradient alcohol extraction(15%, 35%, 55%), which can be eluted out of component I,component II and component III, the less of alcohol concentration, the smaller molecular weight of the eluent, the weaker the antioxidant capacity。Component III have the strongest antioxidant capacity, is a kind of Maillard peptide whose molecular weight is about 8300 Da.