Maillard reaction of Ruditapes philippinarum hydrolyzate and its antioxidant capacities

The Maillard reaction between hydrolyzate of Ruditapes philippinarum and glucose and the antioxidant activities of the Maillard reaction products (MRPs) were studied. Alcalase was applied to hydrolyze the Ruditapes philippinarum protein. Based on the result of single-factor experiment, optimum enzyme hydrolysis conditions were as follow:substrate concentration 10%, Alcalase protease concentration 1%, pH8.0, ezymolysis temperature 65℃, and enzymolysis time 3h. Under the condition, the degree hydrolysis of protein was 17.8%. The Maillard reaction was conducted as follow condition:glucose concentration 6% and pH8.0 incubation in 120℃ for 1h. The Maillard reaction products were fractionized into four fractions by gel chromatography. The result of antioxidant experiments showed that all fractions of MRPs had antioxidant activity. Among them the fraction of Ma had the strongest antioxidant activity, of which inhibitions against DPPH·, O2-· reached 76.8%, 68.6% respectively.