Premium
Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars
Author(s) -
Liu Qian,
Li Jing,
Kong Baohua,
Li Peijun,
Xia Xiufang
Publication year - 2014
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12110
Subject(s) - maillard reaction , chemistry , whey protein isolate , browning , antioxidant , whey protein , food science , covalent bond , galactose , chromatography , biochemistry , organic chemistry
This study was conducted to investigate the physicochemical and antioxidant properties of Maillard reaction products ( MRP ) prepared by heating whey protein isolate ( WPI ) and reducing sugars (glucose and galactose) to 95 °C for different lengths of time (0–6 h). The results revealed that the colour, intermediate products, browning intensity and the antioxidant activities of the MRP increased as the reaction time increased ( P < 0.05), whereas the pH value and free amino group content decreased ( P < 0.05). Sodium dodecyl sulphate–polyacrylamide gel electrophoresis indicated that the covalently linked conjugates of WPI and sugars were formed. The results indicate that the Maillard reaction could improve the antioxidant capacity of WPI .