LWT - Food Science and Technology
LWT - Food Science and Technology
4 years ago

Antioxidant activity developed at the different stages of Maillard reaction with milk proteins

This study analyzed the influence of different variables (temperature, mono and disaccharide, solid and liquid systems) on the antioxidant activity developed by Maillard reaction between milk proteins and reducing sugars. A comparison of the antioxidant properties developed during each stage of the reaction was also conducted. In the whey protein-lactose system stored at 37 °C and aw 0.52 only the initial stage of the Maillard reaction occurred and products with antioxidant activity were formed in low proportion. At 60 °C the reaction progressed to the second stage, and in the liquid system colored products were formed. Although in this latter system the reaction rate was lower than at intermediate aw, the antioxidant activity was higher at the same degree of reaction progress. Similar results were observed when the effect of lactose and glucose was compared. In the system with lactose, more products with antioxidant activity were formed, but at a lower reaction rate. The antioxidant activity would be mainly related to the intermediate and especially the final stage. Milk powder, sweetened condensed milk and “dulce de leche” were also analyzed. The results obtained were in concordance with those of the model systems.

Publisher URL: www.sciencedirect.com/science

DOI: S0023643817308228

You might also like
Discover & Discuss Important Research

Keeping up-to-date with research can feel impossible, with papers being published faster than you'll ever be able to read them. That's where Researcher comes in: we're simplifying discovery and making important discussions happen. With over 19,000 sources, including peer-reviewed journals, preprints, blogs, universities, podcasts and Live events across 10 research areas, you'll never miss what's important to you. It's like social media, but better. Oh, and we should mention - it's free.

  • Download from Google Play
  • Download from App Store
  • Download from AppInChina

Researcher displays publicly available abstracts and doesn’t host any full article content. If the content is open access, we will direct clicks from the abstracts to the publisher website and display the PDF copy on our platform. Clicks to view the full text will be directed to the publisher website, where only users with subscriptions or access through their institution are able to view the full article.