Antioxidant activity of Maillard reaction products of pig bone meal hydrolysate

With enzymatic hydrolyzate of pig bone meal as raw material, Maillard reaction products (MRPs) was prepared by the reaction with reducing sugars (glucose or xylose) .The impact of Maillard reaction products on DPPH radical scavenging rate were studied .The results showed that: when initial pH was 6.5, the time was 4h, temperature was 120℃ and the amount of glucose was 1.5% , DPPH radical scavenging rate of glucose-MRPs could reach to 82.53%.When initial pH was 7.5, the time was 3h, temperature was 120℃ and the amount of xylose was 1.5%, DPPH radical scavenging rate of xylose-MRPs was 88.58%. DPPH radical scavenging capacity of xylose-MRPs was higher than glucose-MRPs’.