Antioxidant Properties of Maillard Reaction Products from Whey Protein Isolate

doi:10.7506/spkx1002-6630-201309013

Abstract

Abstract:

We undertook this study to examine the effects of different sugars (xylose, glucose, fructose, sucrose, maltose
and lactose) and protein:sugar ratio on browning in the Maillard reaction of WPI (whey protein isolate). The antioxidant
activity of the MRPs was also determined. The results showed that the MRPs of WPI-xylose system at a ratio of 2:1 had
the highest browning degree, thereby showing strong reducing capacity, lipid peroxidation inhibitory effect, DPPH radical
scavenging activity, and hydroxyl free radical scavenging activity.

Key words: WPI, Maillard reaction, browning, antioxidant

CLC Number:

TS201.2

WANG Wen-qiong，BAO Yi-hong*，CHEN Ying. Antioxidant Properties of Maillard Reaction Products from Whey Protein Isolate[J]. FOOD SCIENCE, 2013, 34(9): 56-60.

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