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ANTIOXIDATIVE MAILLARD REACTION PRODUCTS. II. PRODUCTS FROM SUGARS AND PEPTIDES OR PROTEIN HYDROLYSATES
Author(s) -
LINGNERT H.,
ERIKSSON C. E.
Publication year - 1980
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1980.tb00603.x
Subject(s) - maillard reaction , chemistry , xylose , hydrolysate , histidine , hydrolysis , sugar , glycine , organic chemistry , biochemistry , reducing sugar , amino acid , linoleic acid , amadori rearrangement , food science , glycation , fatty acid , fermentation , receptor
Maillard reaction products (MRP) obtained by the reaction of reducing sugar with dipeptides, or with protein hydrolysates formed by enzymic hydrolysis of some proteinous food by‐products, were studied with regard to antioxidative properties. Model systems consisting of emulgated linoleic acid were used to evaluate the antioxidative effect. Dipeptides of histidine and glycine were found to form antioxidative MRP by reaction with xylose, the antioxidative effect being dependent on the amino acid sequence in the dipeptides. Stronger antioxidative effect was obtained when reacting histidylglycine with xylose than when reacting a mixture of histidine and glycine with xylose. Although some antioxidative effect was achieved by some of the protein hydrolysates themselves, the effect was considerably increased by reacting them with glucose. The MRP from the protein hydrolysates and glucose were, however, found to be less antioxidative than histidine‐glucose or arginine‐xylose reaction products.