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| Variation of Maillard reaction substrates and antioxidant activity of model system products during flaxseed roasting |
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| DOI： |
| KeyWord:flaxseed oil roasting Maillard reaction model system oxidation stability |
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| Author Name | Affiliation | | DU Yue1,2, XIONG Qian1,2, LI Keyao1,2, LI Ying1,2, CAI Zizhe1,2, WANG Yong1,2 | 1.Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
2.Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Guangzhou 510632, China |
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| Abstract: |
| In order to study the types of substances formed by Maillard reaction during flaxseed hot pressing and their antioxidant effects, flaxseed was roasted at 120-200℃ for 10-30 min, and flaxseed oil was extracted. The oxidation stability of flaxseed oil under different roasting conditions was investigated. The changes of reducing sugar and free amino acid content in flaxseed before and after roasting were analyzed, and the reaction substrates of Maillard model system were confirmed. Taking antioxidant activity as an index, Maillard reaction conditions were optimized, and the effects of Maillard reaction products (MRPs) on the oxidative stability of cold pressed flaxseed oil were investigated. The results showed that the flaxseed oil prepared by roasting seeds at 180℃ for 20 min had the best oxidation stability. The optimal conditions for Maillard model reaction were obtained as follows：molar ratio of glucose to lysine 3∶1, reaction temperature 180℃, reaction time 105 min, and molar ratio of glucose to arginine 1∶1, reaction temperature 180℃, reaction time 105 min. The two MRPs had no significant inhibitory effect on the peroxide value of cold pressed flaxseed oil, while they had some inhibitory effect on the growth of p-anisidine value. The reaction of lysine, arginine and glucose mainly plays an antioxidant role in roasting flaxseed, and its MRPs has a certain antioxidant effect on cold pressed flaxseed oil. |
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