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Oxidative Reactions of Model Maillard Reaction Products and α‐Tocopherol in a Flour‐Lipid Mixture
Author(s) -
WIJEWICKREME A.N.,
KITTS D.D.
Publication year - 1998
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.1365-2621.1998.tb15765.x
Subject(s) - maillard reaction , chemistry , lipid oxidation , melanoidin , fructose , lysine , oxidative phosphorylation , sugar , food science , reducing sugar , biochemistry , antioxidant , amino acid
Nondialyzable model Maillard reaction products (MRPs) were prepared by heating 0.8M D‐glucose or D‐fructose with 0.8M L‐lysine under different reaction conditions and times. The usefulness of derived MRPs, with highest melanoidin yields, in stabilizing oxidative deterioration in food was evaluated in a flour‐lipid dough mixture with or without cupric ions. Glucose‐lysine MRPs effectively reduced lipid oxidation both with and without cupric ions. In contrast, fructose‐lysine MRPs lowered lipid oxidation only without cupric ions, and accelerated lipid oxidation with cupric ions. Application of MRPs in combination with α‐tocopherol showed no synergistic or antagonistic effect. Conditions and type of reducing sugar in synthesis of MRPs can influence their anti‐ or pro‐oxidant activity.