Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates

Authors :: Daoying Wang
Y. Miao
Weimin Xu
Guoyuan Xiong
Xingyong Chen
Ye Zou
Xin Zhang
Source :: Poultry Science, Vol 99, Iss 7, Pp 3733-3741 (2020), Poultry Science
Publication Year :: 2020
Publisher :: Elsevier, 2020.
Abstract: The aim of this study was to optimize the protein hydrolysates from chicken liver with xylose under Maillard reaction (MR) conditions using response surface methodology. The correlation between the browning degree, grafting degree, and the antioxidant activities of the Maillard reaction products (MRPs) was investigated. The optimal reaction conditions were achieved with a reaction temperature of 138.78°C, an initial pH of 7.99, and a reaction time of 93.14 min. The grafting degree (41.98%) and browning degree (2.582) of chicken liver protein hydrolysate MRPs (CLPHM) were notably higher (P

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