The Comparison of Antioxidant Activity Based on Molecular Weight in Sovsauce and Model of Maillard Reaction Products

Abstract

The browning reactions of soy sauce were considered to have antioxidant activity as well as strong impact on flavor and color of product. The brown pigments, mainly of melanoidin and other varieties of intermediates products are resulted by Maillard reactions. The objective of this study was to investigate antioxidant activity of fractions in soy sauce and model based on molecular weight. The system models of Maillard reaction were prepared from sugar and amino acids. The, soy sauce and models were fractionated by ultrafiltration in a molecular weight ranging between 10 kDa to 100 kDa .