JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.90, no.15, pp.2556-2562, 2010 (Peer-Reviewed Journal)
Article / Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Science Citation Index Expanded, Scopus
Maillard reaction products, enzymatic browning inhibition, polyphenol oxidase, reductones, dehydroreductones, ANTIOXIDANT ACTIVITY, POLYPHENOL OXIDASE, GLUCOSE, APPLE, PH, FRUCTOSE, GLUTATHIONE, COLOR
BACKGROUND: The Maillard reaction occurring between amino acids and sugars produces neo-formed compounds having certain levels of antioxidant activity depending on the reaction conditions and the type of reactants. The objective of this study was to investigate enzymatic browning inhibition capacity of Maillard reaction products (MRPs) formed from different amino acids including arginine (Arg), histidine (His), lysine (Lys) and proline (Pro).