| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538795 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠The dairy proteins α-lactalbumin and β-lactoglobulin form Maillard reaction products when heated in the presence of ribose (95 °C, pH 8.4). ⺠Prolonged heating of up to 5 h led to substantial molecular rearrangements and extensive protein aggregation. ⺠These Maillard reaction products exhibited antioxidant activities and may be used as natural antioxidants in food products.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Zhanmei Jiang, André Brodkorb,