Demonstration of Physical Phenomenas and Scavenging Activity from D-Psicose and Methionine Maillard Reaction Products

SUMINAR, Arum Tyas and Al-Baarri, Ahmad N and Legowo, Anang M. (2017) Demonstration of Physical Phenomenas and Scavenging Activity from D-Psicose and Methionine Maillard Reaction Products. Undergraduate thesis, Fakultas Peternakan Dan Pertanian Undip.

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Abstract

Maillard reaction has been well understood as a non-enzymatic reaction between reducing sugars and amino acids to generate the Maillard reaction products (MRPs). This study is aimed to demonstrate the browning intensity, color development, spectra measurements, scavenging activity, and the correlation between browning intensity and scavenging activity of the MRPs generated from D-Psicose and Methionine (Psi-Met) at 50℃. This finding may provide beneficial information of D-psicose and MRPs for the next scientific research, and may provide beneficial information of D-psicose to the food industries which applies MRPs in their products. The materials on this present study are D-psicose, D-fructose, Methionine, ABTS or 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid). Unless otherwise specified, all other chemicals were reagent grade. The method on this present study is consist of MRPs model preparation, physical and chemical analysis, which are browning intensity, color development, spectroscopic measurements, and ABTS radical scavenging activity. The browning intensity of MRPs was investigated based on the absorbance using spectrophotometer at 420 nm, the color development was observed using digital colorimeter to gained browning index value, the spectra was analyzed using spectrophotometer at 190 - 750 nm, and the scavenging activity was determined with ABTS method using spectrophotometer at 734 nm. Then, the correlation between browning intensity and scavenging activity was analyzed using GraphPad Prism to know the significance. During the Maillard reaction process to generate MRPs, Psi-Met were showing better performance than Psi. The browning intensity, color development, and scavenging activity were improved according to the heating process increased. The MRPs product derived from Psi-Met was able to produce at 21 proven by spectrum measurements. The correlation between browning intensity and scavenging activity were assigned positive non-linear correlation and significant correlation. Essentially, the MRPs derived from Psi-Met have better scavenging activity and physical phenomenas than the heated product of Psi.

Item Type:Thesis (Undergraduate)
Subjects:S Agriculture > S Agriculture (General)
Divisions:Faculty of Animal and Agricultural Sciences > Department of Food Technology
ID Code:54006
Deposited By:Mr. Perpus FP Admin
Deposited On:05 Jun 2017 13:30
Last Modified:05 Jun 2017 13:30

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