Study on strengthen effect of Maillard reaction on the antioxidant activity of the loach protein hydrolysates

This study mainly aimed to improve the antioxidant activity of hydrolysates from loach meat by means of Maillard reaction. First,the loach protein was hydrolyzed with papain and flavour enzyme. The ratio of single sugar or mixed sugar to loach powder was 1:1 and the Maillard reaction was carried out under this condition. Then antioxidant activity of the hydrolysates was evaluated based on the scavenging rates of ·OH,O₂^-· and DPPH·. The results showed that antioxidant activities of hydrolysates was better when mixture sugar was added instead of single sugar. And the best effect was achieved when the mixture of xylose and lactose was in a ratio of 1:3,the scavenging rates of ·OH,O₂^-· and DPPH· were respectively 47.13%±2.24%,58.27%±2.19%,68.09%±1.33%. By orthogonal test,the scavenging rate of ·OH reached up to 58.86% under the corresponding condition:reaction temperature 80 ℃,pH7,reaction time 45 min. The scavenging rate of O₂^-· reached up to 70.63% under the corresponding condition:reaction temperature 100 ℃,pH6,reaction time 45 min. The scavenging rate of DPPH· reached up to 85.40% under the corresponding condition was pH8,reaction temperature 90 ℃,reaction time 60 min. This research showed that Maillard reaction added with mixed sugar could significantly improve the antioxidant activity of loach meat hydrolysate,which would provide a scientific theoretical basis for the industrial production of loach protein.