antioxidant activity of water-soluble maillard reaction
Antioxidant activity of water-soluble Maillard reaction
Abstract. Maillard reaction products (MRP) results from a condensation reaction between amino acids (or proteins) and reducing sugars or lipid oxidation products, and MRP exhibit in vitro antioxidant activities. The objective of this study was to determine antioxidant activities of water-soluble MRP from the reaction between histidine (His)...
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Antioxidant activity of water-soluble Maillard reaction
Maillard reaction products (MRP) results from a condensation reaction between amino acids (or proteins) and reducing sugars or lipid oxidation products, and MRP exhibit in vitro antioxidant ...
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Characteristics and antioxidant activity of water-soluble
Maillard reaction may produce coloured or colourless reaction products, depending on the stage of the reaction, as well as other factors, such as pH, type of reactants, temperature, water activity and concentration of reactants (Billaud et al., 2004, Chang et al., 2011).
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Characteristics and antioxidant activity of water-soluble
Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system Wang Wen-qiong1, Bao Yi-hong⇑, Chen Ying2 Food Science and Engineering, College of Forestry, Northeast Forestry University, Harbin 150040, China article info Article history: Received 24 July 2012
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Antioxidant activity of water-soluble Maillard reaction
Antioxidant activity of water-soluble Maillard reaction products The objective of this study was to determine antioxidant activities of water-soluble MRP from the reaction between histidine (His) and glucose (Glu) by using the oxygen radical absorbing capacity (ORAC PE ) assay with phycoerythrine.
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Characteristics and antioxidant activity of water-soluble
Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system Characteristics and antioxidant activity of water-soluble Maillard reaction products from...
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Antioxidant activity of Maillard reaction products (MRPs
Maillard reaction products (MRPs) posses various antioxidant activity. The antioxidant activity of MRPs varies with reaction temperatures and time. Ribose–lysine MRPs possessed higher antioxidant activity than fructose–lysine MRPs. Antioxidant activity of ribose–lysine MRPs decreased with increased reaction temperature and times. Antioxidant activity of fructose–lysine MRPs increased with increased reaction factors.
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Evidence to indicate that maillard reaction products can
The Maillard reaction (MR) refers to a non-enzymatic browning reaction that occurs when carbonyl (e.g. reducing sugar) and amino (amino acid, peptide or protein) react in heated foods, producing a complex array of products (MRPs) that generate aroma, flavor and color [1].
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Antioxidant activity and sensory characteristics
This study demonstrated that peptides of 1–3 ;kDa had the highest antioxidant activity, while the smaller peptides
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Comparison of Antioxidant Properties of Refined and Whole
As Gelinas and McKinnon indicated, Maillard reaction products (MRP) resulting from the Maillard reaction, a well-known non-enzymatic browning reaction, exhibited in vitro antioxidant activities. The Maillard reaction involves the interaction between amino acids and reducing sugars or lipid oxidation products [ 29 ].
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Characteristics and antioxidant activity of water-soluble Maillard
The objective of this study was to determine antioxidant activities of water-soluble MRPs (Maillard reaction products) from the reactions between whey protein isolate (WPI)the WPI-X system with increasing of pH rendered the highest browning, reducing power and DPPH radical-scavenging activity.
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Characteristics and antioxidant activity of water-soluble Maillard
@article{Wang2013CharacteristicsAA, title={Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system.}, author={Wen-qiong Wang and Yi-hong Bao and Ying Chen}, journal={Food chemistry}, year={2013}
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Characteristics and antioxidant activity of water-soluble Maillard
The objective of this study was to determine antioxidant activities of water-soluble MRPs (Maillard reaction products) from the reactions between whey protein isolate (WPI) and xylose (X), glucose (G), fructose (F), lactose (L), maltose (M) and sucrose (S) at different initial pH values (3, 4, 5, 6, 7, 8 and
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Effect of Physicochemical Modifications on Antioxidant Activity
| Water-soluble chitosan was processed using ultrasonication, microfluidisation and homogenisation to modify its physicochemicaland the antioxidant activity of the Maillard reaction products. Effect of Pretreatment on Reactivity. Untreated and sonicated water-soluble chitosans were.
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Antioxidant potential and antimicrobial activity of
Antibacterial characteristics and activity of water-soluble chitosan derivatives prepared by the Maillard reaction.Jiang Z, Brodkorb A. Structure and antioxidant activity of Maillard reaction products from α-lactalbumin and β-lactoglobulin with ribose in an aqueous model system.
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Antioxidant activity of Maillard reaction products.
Some antioxidants have been found to be fonned during the heat processing of foods, including the Maillard reaction products that are formed by the reaction ofA study was undertaken to investigate the antioxidant activity of Maillard reaction products fonned during extrusion of soyabeans.
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Effects of water activity on maillard reaction
Maillard is the chemical reaction of amino acid and reducing sugar, can also occur in a room temperature, while caramelization requiring much higher temperatures these reactions begin exclusively with sugars. They really begin up around 150C to 180C, with water being lost from the
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Study on Preparation of Water-Soluble Chitosan with Varying
The preparation of water-soluble chitosan (WSC) with various molecular weights by gamma Co-601. Introduction. Antioxidant is construed as any substance that inhibits oxidation or reactionsMoreover, the antioxidant activity of water-soluble chitosan with varying molecular weight has also
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Maillard Reaction - an overview | ScienceDirect Topics
The Maillard reaction produces water and so can be a cause of raised aw, but the effect of aw on16.7. Effect of changing water activity on relative rate of deteriorative reactions in food systems asAntioxidant Activity. The Maillard reaction may influence the oxidative stability of foods because
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Water activity
Water activity (aw) is the partial vapor pressure of water in a substance divided by the standard state partial vapor pressure of water. In the field of food science, the standard state is most often defined as the partial vapor pressure of pure water at the same temperature.
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