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EFFECT OF CARAMELIZATION AND MAILLARD REACTION PRODUCTS ON PEROXIDASE ACTIVITY
Author(s) -
PITOTTI ANNA,
ELIZALDE BEATRIZ EMILIA,
ANESE MONICA
Publication year - 1994
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1994.tb00515.x
Subject(s) - maillard reaction , chemistry , sucrose , sugar , fructose , food science , glycine , peroxidase , point of delivery , browning , reducing sugar , hydrolysis , antioxidant , organic chemistry , biochemistry , amino acid , enzyme , botany , biology
Solutions of D‐fructose and sucrose were heated, alone and in the presence of glycine. The reaction products were examined in terms of their effects on peroxidase (POD) activity. Compared with glucose mixtures, fructose products had a great inhibiting effect on POD activity, while in the case of Maillard reaction products (MRPs), the differences in antibrowning activity between fructose‐glycine and glucose‐glycine mixtures were slight. As regards the sucrose and sucrose‐glycine solutions, a slight inhibiting effect on POD activity was observed only after sugar hydrolysis. Measurements of the reducing power of sugar and sugar‐amino acid solutions showed a correspondence between antioxidant properties of caramelization and Maillard reaction products and their antibrowning effects.