Characterization and antioxidant activity of Maillard reaction products from a scallop (Patinopecten yessoensis) gonad hydrolysates-sugar model system

Scallop female gonad hydrolysates (SFGHs) were prepared by neutrase-hydrolysis. The characteristics and antioxidant activity of Maillard reaction products (MRPs) in SFGHs-sugar model systems were investigated. Results showed that antioxidant-producing MRPs could be prepared by heating SFGHs with ribose in a ratio of 1:2, with an initial pH value of 8.0, and a temperature of 95 °C for 6 h. Kinetics analysis indicated that elevated temperature (55–95 °C) and prolonged time (0–4 h) led to pH lowering of the MRPs, whereas an increase was observed for UV-absorbance, fluorescence intensity, and antioxidant activity. SFGHs-ribose MRPs exhibited excellent DPPH radical scavenging activity and reducing power with IC 50 and AC 0.5 values of 49.55 and 34.34 µg/mL, respectively. Additionally, SFGHs-ribose MRPs possessed significant protective ability of DNA damage at concentrations above 10 µg/mL. These results implied that the antioxidant activity of SFGHs could be enhanced via Maillard reaction with ribose, and the resulting MRPs might be used as food antioxidants.