Synthesis of different types of maillard reaction products (MRPS)‎ and their antioxidant activities

العناوين الأخرى

تصنيع أنواع منتجات مختلفة لتفاعل ميلارد و قياس مدى نشاطه ضديتها للأكسدة

مقدم أطروحة جامعية

al-Dhunaybat, Muhammad Hamzah

مشرف أطروحة جامعية

Atruz, Umar Muhammad Falih

أعضاء اللجنة

al-Zaraini, Wail Ali Hasan
al-Tarawinah, Khalid Ahmad
al-Sarayirah, Samih Abd al-Karim

الجامعة

جامعة مؤتة

الكلية

كلية العلوم

القسم الأكاديمي

قسم الأحياء

دولة الجامعة

الأردن

الدرجة العلمية

ماجستير

تاريخ الدرجة العلمية

2013

الملخص الإنجليزي

The various biological activities of Maillard reaction products (MRPs) from sugar (fructose and glucose) and 5 amino acid (Asp, Ala, Pro, Gly and His) model systems were evaluated including browning intensity, antioxidant activity and emulsion stability.

Colour development, in vitro antioxidant activities of aqueous solutions of MRPs produced by heating at 100°C for 8 hours were measured.

The Fru-amino acid mixtures showed slightly higher browning intensities than the Glu-amino acid mixtures in some MRPs model systems, while Glu-amino acid mixtures in others.

Fru–Gly and Glu-Gly model systems showed higher browning intensities than other model systems.

DPPH, reducing power and Emulsification properties, are antioxidant assays were used to illustrate the activities of all MRPs. Both MRPs model systems of Glu and Fru with amino acids Asp and Pro at different concentrations showed higher DPPH radical scavenging activity than other model systems.

All model systems of MRPs showed higher reducing power activity except Glu-His and Fru-His.

Functional properties of the sugar-amino acid mixtures were also evaluated by emulsion stability.

All MRPs model systems exhibited a low emulsifying stability except the model system consisting of Glu-Gly and Fru-Gly have higher activities.

التخصصات الرئيسية

الأحياء

الموضوعات

• مضادات الأكسدة

عدد الصفحات

46

قائمة المحتويات

• APA
• MLA
• AMA

لغة النص

الإنجليزية

نوع البيانات

رسائل جامعية

رقم السجل

BIM-346951