Navegar

Colección

Datos Estadísticas

Artículo

El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

This study analyzed the influence of different variables (temperature, mono and disaccharide, solid and liquid systems) on the antioxidant activity developed by Maillard reaction between milk proteins and reducing sugars. A comparison of the antioxidant properties developed during each stage of the reaction was also conducted. In the whey protein-lactose system stored at 37 °C and aw 0.52 only the initial stage of the Maillard reaction occurred and products with antioxidant activity were formed in low proportion. At 60 °C the reaction progressed to the second stage, and in the liquid system colored products were formed. Although in this latter system the reaction rate was lower than at intermediate aw, the antioxidant activity was higher at the same degree of reaction progress. Similar results were observed when the effect of lactose and glucose was compared. In the system with lactose, more products with antioxidant activity were formed, but at a lower reaction rate. The antioxidant activity would be mainly related to the intermediate and especially the final stage. Milk powder, sweetened condensed milk and “dulce de leche” were also analyzed. The results obtained were in concordance with those of the model systems. © 2017 Elsevier Ltd

Registro:

Documento: Artículo
Título:Antioxidant activity developed at the different stages of Maillard reaction with milk proteins
Autor:Cortés Yáñez, D.A.; Gagneten, M.; Leiva, G.E.; Malec, L.S.
Filiación:Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Área Química y Microbiología de Alimentos, Buenos Aires, C1428EGA, Argentina
Palabras clave:Antioxidant activity; Maillard reaction; Milk proteins; Antioxidants; Chemical reactions; Glycosylation; Proteins; Reaction rates; Sugars; Anti-oxidant activities; Antioxidant properties; Colored products; Different stages; Maillard reaction; Milk protein; Mono- and disaccharides; Reaction progress; Reaction intermediates
Año:2018
Volumen:89
Página de inicio:344
Página de fin:349
DOI: http://dx.doi.org/10.1016/j.lwt.2017.11.002
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v89_n_p344_CortesYanez

Referencias:

  • 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 (2008) Food Chemistry, 107, pp. 1244-1252
  • Benjakul, S., Lertittikul, W., Bauer, F., Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system (2005) Food Chemistry, 93, pp. 189-196
  • Brand-Williams, W., Cuvelier, M.E., Berset, C., Use of a free radical method to evaluate antioxidant activity (1995) Lebensmittel Wissenschaft und Technologie, 28, pp. 25-30
  • Calligaris, S., Manzocco, L., Anese, M., Nicoli, M.C., Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk (2004) International Dairy Journal, 14, pp. 421-427
  • Carulli, S., Calvano, C., Palmisano, F., MALDI–TOF MS characterization of glycation products of whey proteins in a glucose/galactose model system and lactose–free milk (2011) Journal of Agricultural and Food Chemistry, 59, pp. 1793-1803
  • Chevalier, F., Chobert, J.M., Genot, C., Haertlé, T., Scavenging of free radicals, antimicrobial and cytotoxic activities of Maillard reaction products of β-lactoglobulin glycated with several sugars (2001) Journal of Agricultural and Food Chemistry, 49, pp. 5031-5038
  • Gu, F.L., Kim, J.M., Hayat, K., Xia, S., Feng, B., Zhang, X., Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein-glucose model system (2009) Food Chemistry, 117, pp. 48-54
  • Labuza, T.P., Application of chemical kinetics to deterioration of foods (1984) Journal of Chemical Education, 61, pp. 348-358
  • Ledesma-Osuna, A., Ramos-Clamont, G., Vázquez-Moreno, L., Characterization of bovine serum albumin glycated with glucose, galactose and lactose (2008) Acta Biochimica Polonica, 55, pp. 491-497
  • Leiva, G.E., Naranjo, G.B., Malec, L.S., A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions (2017) Food Chemistry, 215, pp. 410-416
  • Lertittikul, W., Benjakul, S., Tanaka, M., Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH (2007) Food Chemistry, 100, pp. 669-677
  • Liu, Q., Kong, B., Jan, J., Sun, C., Li, P., Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions (2014) Food Structure, 1, pp. 145-154
  • Michalska, A., Amigo-Benavent, M., Zielinski, H., Castillo, M.D., Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread (2008) Journal of Cereal Science, 48, pp. 123-132
  • Morales, F.J., Jimenez-Pérez, S., Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence (2001) Food Chemistry, 72, pp. 119-125
  • Morales, F.J., Romero, C., Jiménez-Pérez, S., New methodologies for kinetic study of 5-(hydroxymethyl)-furfural formation and reactive lysine blockage in heat-treated milk and model systems (1995) Journal of Food Protection, 58, pp. 310-315
  • Pan, G.G., Melton, L.D., Nonenzymatic browning of lactose and caseinate during dry heating at different relative humidities (2007) Journal of Agricultural and Food Chemistry, 20, pp. 10036-10042
  • Pereyra Gonzales, A.S., Naranjo, G.B., Leiva, G.E., Malec, L.S., Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures (2010) International Dairy Journal, 20, pp. 40-45
  • Turkmen, N., Sari, F., Velioglu, Y.S., Effect of extraction solvents on concentration and antioxidant activity of black and black mate polyphenols determined by ferrous tartrate and Folin-Ciocalteu methods (2006) Food Chemistry, 99, pp. 838-841
  • Zielinski, H., Ciesarova, Z., Troszynska, A., Ceglinska, A., Zielinska, D., Amarowicz, R., Antioxidant properties, acrylamide content and sensory quality of ginger cakes with different formulations (2012) Polish Journal of Food and Nutrition Sciences, 62, pp. 41-50

Citas:

---------- APA ----------
Cortés Yáñez, D.A., Gagneten, M., Leiva, G.E. & Malec, L.S. (2018) . Antioxidant activity developed at the different stages of Maillard reaction with milk proteins. LWT - Food Science and Technology, 89, 344-349.
http://dx.doi.org/10.1016/j.lwt.2017.11.002
---------- CHICAGO ----------
Cortés Yáñez, D.A., Gagneten, M., Leiva, G.E., Malec, L.S. "Antioxidant activity developed at the different stages of Maillard reaction with milk proteins" . LWT - Food Science and Technology 89 (2018) : 344-349.
http://dx.doi.org/10.1016/j.lwt.2017.11.002
---------- MLA ----------
Cortés Yáñez, D.A., Gagneten, M., Leiva, G.E., Malec, L.S. "Antioxidant activity developed at the different stages of Maillard reaction with milk proteins" . LWT - Food Science and Technology, vol. 89, 2018, pp. 344-349.
http://dx.doi.org/10.1016/j.lwt.2017.11.002
---------- VANCOUVER ----------
Cortés Yáñez, D.A., Gagneten, M., Leiva, G.E., Malec, L.S. Antioxidant activity developed at the different stages of Maillard reaction with milk proteins. LWT - Food Sci. Technol. 2018;89:344-349.
http://dx.doi.org/10.1016/j.lwt.2017.11.002