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Preparation of Maillard Reaction Mixtures and Study of Factors effecting the formation of antioxidative Productions | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 18, Volume 20, Issue 1, 2007, Pages 280-295 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2007.56534 | ||
| Authors | ||
| Nazar A. Shukri; Ali K. J. Al-Rikaby | ||
| Abstract | ||
| Six mixtures of amino acids and sugars were prepared . Factors effecting the formation of antioxidative Maillard Reaction Products (MRPs) ; types of amino acids and sugars , heating treatment , molar concentration , temperature and pH were studied by measuring color density , fluorescence , reducing power and antioxidative activity Mixtures contained xylose showed higher color development and fluorescence density ,in comparison with mixtures contained glucose and fructose . Mixtures of (Arg-Xyl) and (Arg-Fru) showed maximum reduction power and highest antioxidative activity .Color development increased with molar concentration (sugar : amino acid) .Mixture of (Arg-Fru) showed higher increase in brown color development in comparison with that of mixture (Arg-Xyl). Maximum fluorescence density was at molar concentration (5:1) for (Arg-Xyl) and at (2:1) for (Arg-Fru) mixture . | ||
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