Abstract：Abstract：Maillard reaction modification is a new way to improve the antioxidant activity of peptides. In this experiment, Maillard reaction products (MRPs) were prepared by heating silver carp peptides and glucose at different concentrations for 0,2,4,6,8,10h, and the changes of browning, reducing sugar, free amino group, reducing power as well as the effect of DPPH radical scavenging are determined, respectively. The results show that Maillard reaction products have shown good antioxidant activity, the reducing power of MRPs to some extent increases with heating time prolonging, group E(10g silver carp peptides and 5g glucose ) is the highest and is 6.09 times as high as group A at 10h.The DPPH radical scavenging activities of MRPs reach a higher level at 2h,and group E has the highest activity with the radical scavenging ratio of The capacities of 64.45%. The reducing power of MRPs is not accordance with the DPPH radical scavenging activity and the antioxidant activity is not entirely dependant on the degree of browning.
2010, Vol. 24 
