Characterization and antioxidant activity of Maillard reaction products from a scallop (Patinopecten yessoensis) gonad hydrolysates-sugar model system

2018 ◽  
Vol 12 (4) ◽  
pp. 2883-2891 ◽  
Author(s):  
Wen-Gang Jin ◽  
Yi-Nan Du ◽  
Jin-Jin Pei ◽  
Jun Zhao ◽  
Yue Tang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Model System ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Patinopecten Yessoensis

Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system

2005 ◽  
Vol 93 (2) ◽  
pp. 189-196 ◽  
Author(s):  
Soottawat Benjakul ◽  
Wittayachai Lertittikul ◽  
Friedrich Bauer
Keyword(s):  
Antioxidant Activity ◽  
Plasma Protein ◽  
Maillard Reaction ◽  
Model System ◽  
Maillard Reaction Products ◽  
Reaction Products

Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system

2009 ◽  
Vol 117 (1) ◽  
pp. 48-54 ◽  
Author(s):  
Fenglin Gu ◽  
Jin Moon Kim ◽  
Khizar Hayat ◽  
Shuqin Xia ◽  
Biao Feng ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Model System ◽  
Maillard Reaction Products ◽  
Reaction Products

Antioxidant activity of casein and Maillard reaction products from casein-sugar mixtures

1991 ◽  
Vol 58 (3) ◽  
pp. 313-320 ◽  
Author(s):  
Barry J. McGookin ◽  
Mary-Ann Augustin
Keyword(s):  
Antioxidant Activity ◽  
Methyl Linoleate ◽  
Maillard Reaction ◽  
Model System ◽  
Sugar Concentration ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Sugar Mixtures

SummaryThe antioxidant activity of casein and Maillard reaction products obtained by reaction of casein with glucose or lactose was studied. Antioxidant activity was evaluated in a model System containing methyl linoleate with haemoglobin as a pro-oxidant. Casein was antioxidative and heating casein in the presence of glucose or lactose resulted in enhancement of antioxidant activity. The development of antioxidant activity in reacted casein–sugar mixtures was determined as a function of initial casein and sugar concentration. The observed antioxidant activity of reacted casein–sugar mixtures was due to casein itself and Maillard reaction products resulting from reacting casein with sugar.

Increase of rutin antioxidant activity by generating Maillard reaction products with lysine

2016 ◽  
Vol 26 (11) ◽  
pp. 2680-2684 ◽  
Author(s):  
Ru Zhang ◽  
Bian-Ling Zhang ◽  
Ting He ◽  
Ting Yi ◽  
Ji-Ping Yang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products
Sign in / Sign up

Export Citation Format

Share Document