Study on antioxidant activities of the Maillard reaction products of glucose and two amino acid

The Maillard reaction products (MRPs) were prepared using glucose and amino acid (proline and L-arginine) by microwave heating. To study antioxidant activity of MRPs, the effects of four factors on DPPH radical scavenging activity of MRPs were investigated, including microwave heating time, microwave power, pH value and molar ratios of amine group to carbonyl group. Orthogonal L9 (34) test design were adopted to optimize the preparation technology of MRPs with DPPH radical scavenging activity as evaluation value. The results showed that the optimum conditions of glucose-proline MRPs was microwave heating time of 5min, microwave power of 800W, initial pH of 5, molar ratios of 1∶2.5, DPPH radical scavenging activity was 98.94%. That of glucose-arginine MRPs was microwave heating time of 5min, microwave power of 800W, initial pH of 8, molar ratios of 2∶1, DPPH radical scavenging activity was 96.81%. Effects of four factors on DPPH radical scavenging activity of MRPs were very significant.