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Molecules 2017, 22(6), 938; doi:10.3390/molecules22060938

Investigation of the Maillard Reaction between Polysaccharides and Proteins from Longan Pulp and the Improvement in Activities

College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Author to whom correspondence should be addressed.
Academic Editor: Roland J. Pieters
Received: 11 May 2017 / Accepted: 31 May 2017 / Published: 5 June 2017
(This article belongs to the Special Issue Protein-Carbohydrate Interactions)
View Full-Text   |   Download PDF [1503 KB, uploaded 5 June 2017]   |  


The purpose of this study was to investigate the Maillard reaction between polysaccharides and proteins from longan pulp and the effects of reaction on their in vitro activities. The polysaccharide-protein mixtures of fresh longan pulp (LPPMs) were co-prepared by an alkali extraction–acid precipitation method. They were then dry-heated under controlled conditions for monitoring the characterization of the Maillard reaction by the measurement of the free amino group content, ultraviolet-visible spectrum, Fourier transform infrared spectrum and molecular weight distribution. All the physicochemical analyses indicated the development of the Maillard reaction between polysaccharides and proteins. The in vitro activity evaluation indicated that the Maillard reaction could effectively enhance the antioxidant, antitumor and immunostimulating activities of LPPMs. The enhancement of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power displayed both a positive correlation with the reaction time (p < 0.05). LPPMs dry-heated for three days obtained relatively strong inhibitory activity against HepG2 cells and SGC7901 cells, as well as strong immunostimulating effects on the nitric oxide production and tumor necrosis factor α secretion of macrophages. Maillard-type intermacromolecular interaction is suggested to be an effective and controllable method for improving the functional activities of polysaccharides and proteins from longan pulp. View Full-Text
Keywords: longan pulp; polysaccharide; protein; Maillard reaction; physicochemical property; activity longan pulp; polysaccharide; protein; Maillard reaction; physicochemical property; activity

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Han, M.-M.; Yi, Y.; Wang, H.-X.; Huang, F. Investigation of the Maillard Reaction between Polysaccharides and Proteins from Longan Pulp and the Improvement in Activities. Molecules 2017, 22, 938.

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