Physicochemical Properties and Antioxidant Activities of Maillard Reaction Products from Defatted Hydrolyzed Soybean Protein with Various Sugars |
Kim, Yoon-Sook
(Korea Food Research Institute)
Moon, Ji-Hye (Korea Food Research Institute) Kim, Myung-Hee (School of Food Science and Technology/Food Service Industry, Yeungnam University) Choi, Hee-Don (Korea Food Research Institute) Park, Yong-Kon (Korea Food Research Institute) |
1 | Jing H, Kitts DD. 2000. Comparison of the antioxidative and cytotoxic properties of glucose-lysine and fructose-lysine Maillard reaction products. Food Res Intern 33: 509-516 DOI ScienceOn |
2 | Hill VM, Ledward DA, Ames JM. 1996. Influence of high hydrostatic pressure and pH on the rate of Maillard browning in a glucose-lysine system. J Agric Food Chem 44: 594-598 DOI ScienceOn |
3 | Jing H, Kitts DD. 2004. Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture system. Arch Biochem Biophys 429: 154-163 DOI ScienceOn |
4 | Lim WY, Kim JS, Moon GS. 1997. Antioxidative effect and characteristics of different model melanoidins with same color intensity. Korean J Food Sci Technol 29: 1045-1051 과학기술학회마을 |
5 | Shen SC, Wu JSB. 2004. Maillard browning in ethanolic solutions. J Food Sci 69: 273-279 DOI |
6 | Lertittikul W, Benjakul S, Tanaka M. 2007. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH. Food Chem 100: 669-677 DOI ScienceOn |
7 | Ames JM. 1998. Applications of the Maillard reaction in the food industry. Food Chem 62: 431-439 DOI ScienceOn |
8 | Chun YH, Kim CK, Kim WJ. 1986. Effects of temperature, pH and sugars on kinetic property of Maillard reaction. Korean J Food Sci Technol 18: 55-60 과학기술학회마을 |
9 | Benjakul S, Lertittikul W, Bauer F. 2005. Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system. Food Chem 93: 189-196 DOI ScienceOn |
10 | Ajandouz EH, Tchiakpe LS, Dalle Ore F, Benajiba A, Puigserver A. 2001. Effects of pH caramelization and Maillard reaction kinetics in fructose-lysine model system. J Food Sci 66: 926-931 DOI ScienceOn |
11 | Shen SC, Tseng KC, Wu JSB. 2007. An analysis of Maillard reaction products in ethanolic glucose-glycine solution. Food Chem 102: 281-287 DOI ScienceOn |
12 | Mustapha WAW, Hill SE, Blanshard JMV, Derbyshire W. 1998. Maillard reactions: do the properties of liquid matrices matter. Food Chem 62: 441-449 DOI ScienceOn |
13 | Cerny C, Guntz-Dubini R. 2006. Role of the solvent glycerol in the Maillard reaction of D-fructose and L-alanine. J Agric Food Chem 54: 574-577 DOI ScienceOn |
14 | Moreno FJ, Molina E, Olano A, Lopez-Fandino R. 2003. High-pressure effects on Maillard reaction between glucose and lysine. J Agric Food Chem 51: 394-400 DOI ScienceOn |
15 | Maillard MN, Billaud C, Chow YN, Ordonaud C, Nicolas J. 2007. Free radical scavenging inhibition of polyphenoloxidase activity and copper chelating properties of model Maillard systems. Food Sci Technol 40: 1434-1444 |
16 | Aaslyng MD, Martens M, Poll L, Nielsen PM, Flyge H, Larsen LM. 1998. Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavoring. J Agric Food Chem 46: 481-489 DOI ScienceOn |
17 | Yoon SH, Lee JK, Nam HS, Lee HJ. 1994. Formation of meatlike flavors by Maillard reaction using hydrolyzed vegetable protein. Korean J Food Sci Technol 26: 781-786 과학기술학회마을 |
18 | Naranjo GB, Malec LS, Vigo MS. 1998. Reducing sugars effect on available lysine loss of casein by moderate heat treatment. Food Chem 62: 309-313 DOI ScienceOn |
19 | Brand-Williams W, Cuvelier ME, Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. Lebensm Wiss Technol 28: 25-30 DOI ScienceOn |
20 | Ryu SY, Roh HJ, Noh BS, Kim SY, Oh DK, Lee WJ, Yoon JR, Kim SS. 2003. Effects of various sugars including tagatose and their molar concentrations on the Maillard browning reaction. Korean J Food Sci Technol 35: 898-904 과학기술학회마을 |
21 | Sumaya-Martinez MT, Thomas S, Linard B, Binet A, Guerard F. 2005. Effect of Maillard reaction conditions on browning and antiradical activity of sugar-tuna stomach hydrolysate model system. Food Res Intern 38: 1045-1050 DOI ScienceOn |
22 | Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, Lerici CR. 2001. Review of non enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci Technol 11: 340-346 DOI ScienceOn |
23 | Jing H, Kitts DD. 2002. Chemical and biochemical properties of casein-sugar Maillard reaction products. Food Chem Toxicol 40: 1007-1015 DOI ScienceOn |
24 | Wijewickreme AN, Krejpcio Z, Kitts DD. 1999. Hydroxyl scavenging activity of glucose, fructose, and ribose-lysine model Maillard products. J Food Sci 64: 457-461 DOI ScienceOn |
25 | Ko SN, Nam HS, Kim WJ. 1997. Development of meat-like flavor by Maillard reaction with addition of natural flavoring materials. Korean J Food Sci Technol 29: 839-846 과학기술학회마을 |
26 | Halliwell B, Gutteridge JMC, Aruoma OI. 1987. The deoxyribose method: a simple test tube assay for determination of rate constant for reaction of hydroxy radicals. Anal Biochem 165: 215-219 DOI ScienceOn |
27 | Kang JG, Kang ST, Kang JY, Xu A, Oh KS. 2006. Flavor enhancement of pearl oyster by Maillard reaction. J Agric Life Sci 40: 55-63 |
28 | Morales FJ, Jimenez-Perez S. 2001. Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food Chem 72: 119-125 DOI ScienceOn |
29 | Ko SN, Yoon SH, Yoon SK, Kim WJ. 1997. Development of meat-like flavor by Maillard reaction of model system with amino acids and sugars. Korean J Food Sci Technol 29: 827-838 과학기술학회마을 |
30 | Kim DS, Kim JS. 2004. Manufacturing of meat flavor extract used for browning reaction. Korean J Food Nutr 17: 313-321 과학기술학회마을 |
31 | Osawa T, Katsuzaki H, Hagiwara Y, Hagiwara H, Shibamoto T. 1992. A novel antioxidant isolated from young green barley leaves. J Agric Food Chem 40: 1135-1138 DOI |