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Interaction between Maillard reaction products and lipid oxidation in starch‐based model systems
Author(s) -
Mastrocola Dino,
Munari Murina,
Cioroi Maria,
Lerici Carlo R
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(20000501)80:6<684::aid-jsfa589>3.0.co;2-3
Subject(s) - maillard reaction , lipid oxidation , chemistry , starch , food science , biochemistry , organic chemistry , antioxidant
The effect of Maillard reaction products (MRPs) on the kinetics of lipid oxidation in intermediate‐moisture model systems containing pregelatinised starch, glucose, lysine and soybean oil has been studied. The samples, either containing all components or excluding one or more of them, were heated at 100 °C for different times. Lipid oxidation and browning indices were measured and the results confirmed the ability of MRPs to retard peroxide formation. Under the conditions adopted, the rate of the Maillard reaction was increased by the presence of the oil and its oxidation products. The antioxidant action of MRPs was also evaluated using a peroxide‐scavenging test based on crocin bleaching. The results demonstrated that antioxidant activity developed with increased browning of the samples. © 2000 Society of Chemical Industry