Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH

Maillard reaction products (MRPs) were prepared by heating the solution containing 2% porcine plasma protein (PPP) and 2% glucose adjusted to various pHs (8, 9, 10, 11 and 12) at 100 °C for different times (0, 2, 4, 6 and 8 h). The pH of all MRPs markedly decreased within 2 h of heating time. Browning and intermediate products, as monitored by absorbance at 420 nm and absorbance at 294 nm, sharply increased within 2 h (P < 0.05). Thereafter, slight increases were observed up to 8 h. Fluorescence intensity (Ex 347 and Em 415 nm) sharply increased within the first 2 h with a subsequent decrease when heating time increased (P < 0.05). Increases in browning and formation of intermediate products were concomitant with the decreases in free amino group and reducing sugar contents. Among all MRPs tested, those derived from the PPP–glucose system at pH 12 rendered the highest browning and intermediate products. However, no differences in reducing power or DPPH radical-scavenging activity of MRPs with initial pH ranges of 10–12 were noticeable. Electrophoretic study revealed that cross-linked proteins with high molecular weight were formed in the PPP–glucose model system to a greater extent at pHs 8 and 9, than at pHs 10–12. Nevertheless, heating times had no pronounced effect on protein pattern of glycated proteins.