Characteristics and antioxidant activity of Maillard reaction products from α-lactalbumin and 2′-fucosyllactose

Tu, Yaqi; Xu, Yan; Ren, Fazheng; Zhang, Hao

doi:10.1016/j.foodchem.2020.126341

Cited by 34 publications

(16 citation statements)

References 39 publications

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“…Their concentrations were the highest in the GL and FR cookies, particularly when the 150 °C-20 min and 170 °C-20 min baking conditions were used. Their lower amounts at the highest temperature and shortest time (190 °C-15 min) could have been due to the increased content of the MR products, which, in addition to giving the characteristic bakery product aroma, were demonstrated to have antioxidant activity by protecting lipids from oxidation [ 59 , 60 , 61 ]. Diacetyl, arising from the MR, was also observed; it is responsible for buttery, sweety, and creamy notes and showed a content that was slightly higher in the GL and FR samples in the 170 °C-20 min and 190 °C-15 min baking conditions.…”

Section: Resultsmentioning

confidence: 99%

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Cincotta

Brighina

Condurso

et al. 2021

Foods

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In the last decade, several preventive strategies were considered to mitigate the chemical hazard accumulation in food products. This work aimed to study the effect of different sugars on the development of the main chemical hazard in cookies. For this purpose, model biscuits prepared using sucrose, fructose, and glucose were baked at different temperatures (150, 170, and 190 °C) and for different times (from 5 to 45 min), and the levels of α-dicarbonyl compounds, such as 3-deoxyglucosone (3-DG), glyoxal (GO) and methylglyoxal (MGO), 5-hydroxymethylfurfural (HMF), and furanic aromatic compounds were monitored. The replacement of sucrose in the cookie recipes with monosaccharides had as a consequence the highest accumulation of 3-DG (200–600 times higher), MGO, HMF, and furanic volatile compounds, while the use of sucrose allowed for maintaining the 3-DG, MGO, and HMF levels at less than 10 mg/kg dry matter in cookies for the estimated optimal baking time. Moreover, cookies with sucrose were characterised in terms of volatile compounds, mainly in terms of lipid oxidation products, while cookies with fructose or glucose baked at the highest temperature were characterised almost exclusively by Maillard reaction products, confirming a faster development of this reaction during baking at the studied temperatures.

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Section: Resultsmentioning

confidence: 99%

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Cincotta

Brighina

Condurso

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…In the last decade, the Maillard reaction—a non-enzymatic chemical reaction between a carbonyl compound (usually a reducing sugar) and protein amino groups—has been reported to remarkably improve the techno-functional properties of proteins and even endows them with novel functionality. The Maillard reaction (MR) leads to the formation of protein-sugar conjugates with the enhanced emulsifying ability [ 12 ], solubility, antibacterial, antioxidant properties [ 13 , 14 ], and even alleviates the allergenicity of proteins [ 15 – 17 ]. As reported by Medrano et al [ 18 ], glycation of β -lactoglobulin with glucose exhibited improved foaming stability, suggesting increased adsorption to the air/water interface.…”

Section: Introductionmentioning

confidence: 99%

Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties

Mshayisa

Wyk

2021

International Journal of Food Science

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The food industry is considering novel sources of proteins with enhanced functionalities to meet the increasing demand and population growth. Edible insect proteins have emerged as an alternative that is environmentally friendly and economically viable and thus could make a significant contribution to global food security. This study was aimed to establish the effect of conjugation via the Maillard reaction on the antioxidant and techno-functional properties of black soldier fly larvae protein concentrate. Reaction mixtures containing black soldier fly larvae protein concentrate and glucose (2 : 1 weight ratio) were wet-heated at 50, 70, and 90°C for 2, 4, 6, 8, and 10 h, respectively, with an initial pH of 9. The results showed that the browning indices of the black soldier fly larvae-glucose (BSFL-Glu) model system increased with an increase in reaction time and temperature, with conjugates formed at 90°C exhibiting the highest browning intensity at 420 nm. At 50°C, the DPPH-RS of the conjugates ranged from 15.47 to 32.37%. The ABTS+ radical scavenging activity of BSFL-Glu conjugates produced at 90°C exhibited significantly ( p < 0.05 ) higher scavenging activity as a function of reaction time. The foaming capacity of BSFL-Glu conjugates produced at 70°C showed a significant increase ( p < 0.05 ) as a function of reaction time. Principal component analysis was applied to browning and antioxidant indices. Component 1 of the score plot accounted for 89%, while component 2 accounted for 8% of the observed variability and allowed discrimination/differentiation of the samples based on the heating temperature. These findings provide a practical means to improve the functionality of novel edible insect proteins for food application.

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“…Many antioxidant studies on MRPs directly determined the scavenging ability of DPPH radical and the chelating ability to metal ions in MRPs solutions. [ 26 ] The washed muscle model we utilized in this study incurs hemoglobin‐mediated lipid oxidation. Hemoglobin has been described to release its heme moiety that then decomposes preformed lipid hydroperoxides to free radicals that cause rancid odors and flavors.…”

Section: Resultsmentioning

confidence: 99%

Role of Maillard Reaction Products as Antioxidants in Washed Cod and Washed Turkey Muscle Oxidized by Added Hemoglobin

Liu

Yin

Richards

2022

Euro J Lipid Sci & Tech

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The ability of Maillard reaction products (MRPs) to inhibit hemoglobin (Hb)-mediated lipid oxidation is examined in washed cod muscle (WCM) and washed turkey breast muscle (WTM). Lipid peroxides and thiobarbituric acid reactive substances (TBARS) are used as markers of primary and secondary lipid oxidation products, respectively. MRPs inhibits Hb-mediated lipid oxidation in WCM (p < 0.01) but are weakly inhibitory in WTM. 𝜶-tocopherol concentration is 24-fold greater in WCM compared to WTM. The elevated 𝜶-tocopherol content of WCM may partly explain the enhanced antioxidant effectiveness of MRPs in WCM, noting that MRPs and 𝜶-tocopherol act synergistically in the scavenging of free radicals. MRPs are more effective in inhibiting lipid oxidation in WCM at pH 6.6 compared to lower pH values. Antioxidant effectiveness of MRPs diminishes when stored refrigerated but not with frozen storage. MRPs obtained by 3 h heating contains more Maillard reaction intermediates than 2 h heating, which better inhibits LOOH formation (p < 0.01). These intermediates decrease faster during refrigerated compared to frozen storage. These studies suggest elevated pH and sufficient endogenous tocopherols are required for low concentrations of MRPs to protect highly unsaturated lipid in washed muscle from oxidation by hemoglobin. Practical Applications: This study shows that the maillard reaction products (MRPs) can be used to inhibit the oxidation of tocopherol-rich meat products, and the MRPs stored in the frozen condition for a certain period also have antioxidant activity.

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Characteristics and antioxidant activity of Maillard reaction products from α-lactalbumin and 2′-fucosyllactose

Cited by 34 publications

References 39 publications

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties

Role of Maillard Reaction Products as Antioxidants in Washed Cod and Washed Turkey Muscle Oxidized by Added Hemoglobin

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