Inhibition of enzymatic browning in actual food systems by the Maillard reaction products


ATAÇ MOGOL B. , Yildirim A., GÖKMEN V.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.90, sa.15, ss.2556-2562, 2010 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 90 Konu: 15
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1002/jsfa.4118
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.2556-2562

Özet

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).