Structure and antioxidant activity of Maillard reaction products from α-lactalbumin and β-lactoglobulin with ribose in an aqueous model system

► The dairy proteins α-lactalbumin and β-lactoglobulin form Maillard reaction products when heated in the presence of ribose (95 °C, pH 8.4). ► Prolonged heating of up to 5 h led to substantial molecular rearrangements and extensive protein aggregation. ► These Maillard reaction products exhibited antioxidant activities and may be used as natural antioxidants in food products.