The Contribution of Melanoidins to Soy Sauce Antioxidant Activities and Their Structure Characteristics

Melanoidins, generated during the Maillard reaction in soy sauce fermentation, have potential health benefits due to its excellent bioactivity. This study aimed to investigate the antioxidant contributions and structural characteristics of melanoidins in soy sauce. Five molecular weight fractions (1–3 kDa, 3–10 kDa, 10–30 kDa, 30–50 kDa, and >50 kDa) were isolated and their composition was analyzed. Results showed that soy sauce melanoidins mainly comprised proteins, sugars, and phenolic...