Research of the oxidation resistance of the casein and reducing sugar Maillard reaction produts

doi:10.13386/j.issn1002-0306.2013.11.078

Research of the oxidation resistance of the casein and reducing sugar Maillard reaction produts[J]. Science and Technology of Food Industry, 2013, (11): 92-95. DOI: 10.13386/j.issn1002-0306.2013.11.078

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Research of the oxidation resistance of the casein and reducing sugar Maillard reaction produts

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The Maillard reaction products (MRPs) were prepared using lysine and glucose. To study effect of reaction temperature, heating time, starting pH and reaction concentration on volatile MRPs antioxidant activity, superoxide anion radical and DPPH radical clearance were determined. The results showed that different reaction system MRPs have good scavenging effect. The optimum Maillard reaction model was reaction time of 8h, reaction initial pH of 9, reaction temperature of 100℃, and amino and carbonyl ratio 1:2, and O-2· and DPPH scavenging ratio can reach 82. 35% and 71. 12% respectively.

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Science and Technology of Food Industry

Research of the oxidation resistance of the casein and reducing sugar Maillard reaction produts

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