Antioxidative Activities of Maillared Reaction Products of D-Glucose with Ovalburmin Hydrolyzed by Proteases, and Their Synergistic Effect with Tocopherols

Abstract

In order to examine the antioxidative activities of protease-hydrolyzates of Maillard reaction products of proteins with sugars, we compared the antioxidative activity of ovalbumin-glucose browning products (OVG_I) hydrolyzed by papain with that of ovalbumin hydrolyzed by papain (OV_I).
We also examined the antioxidative activities of the browning products of ovalbumin hydrolyzates by proteolytic enzymes, with glucose (OVG_II) and without glucose (OV_II).
The antioxidative activity test was done by the measurement of the peroxide value of samples which were added into linoleic acid solution dissolved with 40% ethanol and incubated at 45°C.
The results obtained were as follows :
1) Each sample indicated some antioxidative activity, especially OVG_II obtained by hydrolysis with pronase showed more potent antioxidative activity than OV_II and OVG_II obtained by hydrolysis with papain.
2) Each sample indicated strong synergistic antioxidative effects with tocopherols.
3) Increment effect for the antioxidative activity of OVG_I obtained by browning reaction with glucose was weak but that effect was clearly observed in the case of the browning reaction systems (OVG_II) after the pronase-treatment.