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, vol.90, no.15, pp.2556-2562, 2010 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 90 Issue: 15
  • Publication Date: 2010
  • Doi Number: 10.1002/jsfa.4118
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2556-2562
  • Keywords: Maillard reaction products, enzymatic browning inhibition, polyphenol oxidase, reductones, dehydroreductones, ANTIOXIDANT ACTIVITY, POLYPHENOL OXIDASE, GLUCOSE, APPLE, PH, FRUCTOSE, GLUTATHIONE, COLOR
  • Hacettepe University Affiliated: Yes

Abstract

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).