Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin-glucose Maillard reaction products

Food Research International

Volumn 46, Issue 1, 2012, Pages 55-61

  Dong, Shiyuan ^a,b   Panya, Atikorn ^b   Zeng, Mingyong ^a   Chen, Bingcan ^b   McClements, D Julian ^b   Decker, Eric A ^b  

^a OCEAN UNIVERSITY OF CHINA   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Antioxidant activity; Emulsion; Hydrolyzed lactoglobulin; Lipid oxidation; Maillard reaction products

Indexed keywords

ABSORBANCES; ANTI OXIDATIVE ACTIVITY; ANTIOXIDANT ACTIVITIES; CARAMELIZATION; CHELATING ACTIVITY; FLUORESCENCE INTENSITIES; HEATING TIME; LACTOGLOBULIN; LIPID OXIDATION; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; OIL-IN-WATER EMULSIONS; POTENTIAL METHODS; RADICAL SCAVENGING ACTIVITY; REDUCING POWER;

CHEMICAL PROPERTIES; CHEMICAL REACTIONS; EMULSIFICATION; EMULSIONS; GLYCOSYLATION; HYDROLYSIS;

GLUCOSE;

EID: 84855225619     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.11.022     Document Type: Article

References (28)

1. Ajandouz E.H., Desseaux V., Tazi S., Puigserver A. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems. Food Chemistry 2008, 107:1244-1252.
2. Ajandouz E.H., Tchiakpe L.S., Ore F.D., Benajiba A., Puigserver A. Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems. Journal of Food Science 2001, 66:926-931.
3. Alamed J., Chaiyasit W., Mcclements D.J., Decker E.A. Relationships between free radical scavenging and antioxidant activity in foods. Journal of Agriculture and Food Chemistry 2009, 57:2969-2976.
4. Ames J.M. Control of the Maillard reaction in food systems. Trends in Food Science and Technology 1990, 1:150-154.
5. Benzie I.F.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Analytical Biochemistry 1996, 239:70-76.
6. Decker E.A., Welch B. Role of ferritin as a lipid oxidation catalyst in muscle food. Journal of Agriculture and Food Chemistry 1990, 38:674-677.
7. Elias R.J., Bridgewater J.D., Vachet R.W., Waraho T., Mcclements D.J., Decker E.A. Antioxidant mechanisms of enzymatic hydrolysates of β-lactoglobulin in food lipid dispersions. Journal of Agriculture and Food Chemistry 2006, 54:9565-9572.
8. Fields R. The rapid determination of amino groups with TNBS. Methods in Enzymology 1971, 25 B:464-468.
9. Frankel E.N., Huang S.-W., Kanner J., German J.B. Interfacial phenomena in the evaluation of antioxidants: Bulk oils vs. emulsions. Journal of Agriculture and Food Chemistry 1994, 42:1054-1059.
10. Guérard F., Sumaya-Martinez M.-T. Antioxidant effects of protein hydrolysates in the reaction with glucose. Journal of the American Oil Chemists' Society 2003, 80:467-470.
11. Jing H., Kitts D.D. Chemical characterization of different sugar-casein Maillard reaction products and protective effects on chemical-induced cytotoxicity of Caco-2 cells. Food Chemistry Toxicology 2004, 42:1833-1844.
12. Jing H., Melissa Y., Wong P.Y.Y., Kitts D.D. Comparison of physicochemical and antioxidant properties of egg-white proteins and fructose and inulin Maillard reaction products. Food Bioprocess Technology 2009, 10.1007/s11947-009-0279-7.
13. Katsuda M.S., McClements D.J., Miglioranza L.H.S., Decker E.A. Physical and oxidative stability of fish oil-in-water emulsions stabilized with β-lactoglobulin and pectin. Journal of Agriculture and Food Chemistry 2008, 56:5926-5931.
14. Kim J.S., Lee Y.S. Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths. Food Chemistry 2009, 116:846-853.
15. Laroque D., Inisan C., Berger C., Vouland É., Dufossé L., Guérard F. Kinetic study on the Maillard reaction. Consideration of sugar reactivity. Food Chemistry 2008, 111:1032-1042.
16. Liu P., Huang M., Song S., Hayat K., Zhang X., Xia S., et al. Sensory characteristics and antioxidant activities of Maillard reaction products from Soy protein hydrolysates with different molecular weight distribution. Food Bioprocess Technology 2010, 10.1007/s11947-010-0440-3.
17. Lowry O.H., Rosebrough N.J., Farr A.L., Randall R.J. Protein measurement with the Folin phenol reagent. The Journal of Biological Chemistry 1951, 193(1):265-275.
18. Lu C., Hao Z., Payne R., Ho C.T. Effects of water content on volatile generation and peptide degradation in the Maillard reaction of glycine, diglycine, and triglycine. Journal of Agriculture and Food Chemistry 2005, 53(16):6443-6447.
19. McClements D.J. Critical review of techniques and methodologies for characterization of emulsion stability. Critical Reviews in Food Science and Nutrition 2007, 47(7):611-649.
20. Mesa M.D., Silván J.M., Olza J., Gil Á., del Castillo M.D. Antioxidant properties of soy protein-fructooligosaccharide glycation systems and its hydrolyzates. Food Research International 2008, 41:606-615.
21. Morales F.J., Jiménez-Pérez S. Free radical scavenging capacity of Maillard reaction products as related to color and fluorescence. Food Chemistry 2001, 72:119-125.
22. Porter L.P. Paradoxical behavior of antioxidants in food and biological systems. Toxicology and Industrial Health 1993, 9:1-2.
23. Prior R.L., Wu X.L., Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in food and dietary supplements. Journal of Agriculture and Food Chemistry 2005, 53:4290-4302.
24. Shahidi F., Zhong Y. Revisiting the polar paradox theory: A critical overview. Journal of Agriculture and Food Chemistry 2011, 59:3499-3504.
25. Shantha N.C., Decker E.A. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of AOAC International 1994, 77(2):421-424.
26. Sumaya-Martinez M.T., Thomas S., Linard B., Binet A., Guerard F. Effect of Maillard reaction conditions on browning and antiradical activity of sugar-tuna stomach hydrolysate model system. Food Research International 2005, 38:1045-1050.
27. Sun W., Zhao M., Cui C., Zhao Q., Yang B. Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages. Meat Science 2010, 86:276-282.
28. Waraho T., Cardenia V., Rodriguez-Estrada M.T., McClements D.J., Decker E.A. Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions. Journal of Agriculture and Food Chemistry 2009, 57(15):7112-7117.