D - glucose - glycine 계 Maillard 반응생성물의 항산화작용

The antioxidative activity of each molecular weight(MW) fraction of Maillard reaction products prepared from a D-glucose and glycine system, i.e., MW below 1000, MW between 1000 to 5000 and MW above 5000, nondialyzable melanoidins, reduced melanoidins and ozone-treated melanoidins were estimated in a linoleic acid-aqueous system. The antioxidative activity and reducing ability of Maillard reaction products increased with increasing molecular weight and color intensity. Maillard reaction products of MW above 1000 showed obvious antioxidative activity and reducing ability, whereas the MW fraction below 1000 showed only weak activities. When nondialyzable melanoidins were reduced with sodium borohydride, their color intensity and reducing ability remarkably decreased, but their antioxidative activity did not decrease so much.