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Influence of Antioxidants on Maillard Browning Reaction in a Casein‐Glucose Model System
Author(s) -
YEN GOWCHIN,
LAI YUNGHSIANG
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14293.x
Subject(s) - maillard reaction , browning , chemistry , ascorbic acid , food science , casein , lysine , propyl gallate , model system , chromatography , biochemistry , antioxidant , amino acid , computational chemistry
Mixtures of casein and glucose with and without antioxidants were prepared to give a moisture content of 11%, and stored at 37°C. under 60% relative humidity for O‐60 days. The effects of antioxidants on the Maillard reaction were monitored by browning, available lysine and furosine level. Browning decreased with the addition of α‐tocopherol, BHT, BHA or propyl gallate but not ascorbic acid in mixtures stored 60 days. All antioxidants improved the retention of available lysine and lowered the concentration of furosine compared to the control.