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...
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2018
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v89_n_p344_CortesYanez http://hdl.handle.net/20.500.12110/paper_00236438_v89_n_p344_CortesYanez |
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paper:paper_00236438_v89_n_p344_CortesYanez2023-06-08T14:51:52Z Antioxidant activity developed at the different stages of Maillard reaction with milk proteins Antioxidant activity Maillard reaction Milk proteins Antioxidants Chemical reactions Glycosylation Proteins Reaction rates Sugars Anti-oxidant activities Antioxidant properties Colored products Different stages Maillard reaction Milk protein Mono- and disaccharides Reaction progress Reaction intermediates 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. © 2017 Elsevier Ltd 2018 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v89_n_p344_CortesYanez http://hdl.handle.net/20.500.12110/paper_00236438_v89_n_p344_CortesYanez |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Antioxidant activity Maillard reaction Milk proteins Antioxidants Chemical reactions Glycosylation Proteins Reaction rates Sugars Anti-oxidant activities Antioxidant properties Colored products Different stages Maillard reaction Milk protein Mono- and disaccharides Reaction progress Reaction intermediates |
| spellingShingle |
Antioxidant activity Maillard reaction Milk proteins Antioxidants Chemical reactions Glycosylation Proteins Reaction rates Sugars Anti-oxidant activities Antioxidant properties Colored products Different stages Maillard reaction Milk protein Mono- and disaccharides Reaction progress Reaction intermediates Antioxidant activity developed at the different stages of Maillard reaction with milk proteins |
| topic_facet |
Antioxidant activity Maillard reaction Milk proteins Antioxidants Chemical reactions Glycosylation Proteins Reaction rates Sugars Anti-oxidant activities Antioxidant properties Colored products Different stages Maillard reaction Milk protein Mono- and disaccharides Reaction progress Reaction intermediates |
| description |
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. © 2017 Elsevier Ltd |
| title |
Antioxidant activity developed at the different stages of Maillard reaction with milk proteins |
| title_short |
Antioxidant activity developed at the different stages of Maillard reaction with milk proteins |
| title_full |
Antioxidant activity developed at the different stages of Maillard reaction with milk proteins |
| title_fullStr |
Antioxidant activity developed at the different stages of Maillard reaction with milk proteins |
| title_full_unstemmed |
Antioxidant activity developed at the different stages of Maillard reaction with milk proteins |
| title_sort |
antioxidant activity developed at the different stages of maillard reaction with milk proteins |
| publishDate |
2018 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v89_n_p344_CortesYanez http://hdl.handle.net/20.500.12110/paper_00236438_v89_n_p344_CortesYanez |
| _version_ |
1768544855269572608 |