Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4562479 | Food Research International | 2010 | 4 Pages |
Abstract
Effects of ultrasonic treatment on intermediate products content, browning intensity, antioxidative activities and chemical structure of the bovine serum albumin-glucose model solution were investigated. Results showed the increase of Maillard reaction degree was in accordance with the increase of ultrasonic intensity. At the intensity of 17.83 W/cm2, the absorbance at 420 nm and antioxidant activity increased significantly. At the same time, the α-helix and β-sheet of BSA in the presence of glucose were changed to 18.1% and 25.2% after 30 min reaction. All data indicated that higher ultrasonic treatment promotes BSA-glucose model Maillard reaction.
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Authors
Wen-Hui Shi, Wei-Wei Sun, Shu-Juan Yu, Mou-Ming Zhao,