Abstract:

【Objective】The objective of this study was to analyze the composition of Jinhua ham by-products hydrolysates and evaluate the antioxidative activity of its Maillard reaction products (MRPs). 【Method】Amino acid composition and molecular weight distribution of the hydrolysates were determined by RP-HPLC and HPGFC, respectively. MRPs were prepared from the hydrolysates and glucose (xylose), the antioxidative activity was assessed in vitro. 【Result】The content of free amino acids and essential amino acids in the hydrolysates were 5.52% and 21.68%, respectively. The hydrolysates mainly contained the components with the molecular weight of 180-500 D. With the prolongation of the reaction time, the colour of the MRPs deepened, DPPH radical scavenging ability and reducing power showed the tendency of increasing as well. The reaction speed of the hydrolysates and xylose were faster relatively. DPPH radical scavenging ability and reducing power of MRPs derived from hydrolysates + xylose were significantly higher than that from hydrolysates + glucose at 90 min. 【Conclusion】 Jinhua ham by-products hydrolysates with high nutritive value were mainly composed of small peptides with 2-4 residues. Its MRPs were found to possess DPPH radical scavenging capacity and reducing power.

Key words: Jinhua ham byproducts hydrolysates, Maillard reaction products, antioxidative activity