Browning intensity, color development, scavenging activity of Maillard reaction product from Fructose –Lysine and Glucose – Lysine model system.

Abstract

Polysaccharides occurs abundantly in the environment as food resources and may be produced commercially to generate fructose. This research was used fructose (Fruc) and lysine (Lys) as a model of glycation reaction to generate the MRPs. This study was aimed to demonstrate the browning intensity, browning index, spectra measurement, scavenging activity, and the correlation between browning intensity and scavenging activity of the MRPs generated from Fruc – Lys using low temperature at 50˚C. Materials used in this present study were D-fructose, D-Glucose, Lysine, ABTS or 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid). Fruc and Lys were used to produce MRPs using heating process at 50˚C for 48 hour. Browning intensity, scavenging activity, and spectral measurement used spectrophotometer, while browning index used colorimeter for determining the value. The correlation between browning intensity and scavenging activity was analyzed using GraphPad Prism to obtain the significance value of correlation. Result from this research demonstrated that the browning intensity, color development, and scavenging activity were improved along with the increase in duration of heating process. Based on spectra analysis, MRPs from Fruc-Lys was initially detected at 48 h of heating treatment. The correlation between browning intensity and scavenging activity were assigned as a positive and significant correlation. In conclusion, Maillard reaction were able to be detected at 48 h of heating process. Since the further process of glycation should be controlled, the use of limited duration on the heating process of sugar-protein compound is advised.