Antioxidant activity of casein and Maillard reaction products from casein-sugar mixtures

Abstract

The antioxidant activity of casein and Maillard reaction products obtained by reaction of casein with glucose or lactose was studied. Antioxidant activity was evaluated in a model system containing methyl linoleate with haemoglobin as a pro-oxidant. Casein was antioxidative and heating casein in the presence of glucose or lactose resulted in enhancement of antioxidant activity. The development of antioxidant activity in reacted casein-sugar mixtures was determined as a function of initial casein and sugar concentration. The observed antioxidant activity of reacted casein-sugar mixtures was due to casein itself and Maillard reaction products resulting from reacting casein with sugar.

Thermal generation or aroma

“…The selection of amino acid (from Arg, Cys, Gla, His, Lys and Val) had the greatest impact with the best results obtained when xylose-lysine or xylose-arginine were refluxed in a pH7 buffer at 100 C for 5 h. Application of similar mixtures to raw dough used to bake cookies (Lingnert and Hall, 1986) showed that this method worked in real food systems, and that xylose combinations performed better than the corresponding glucose ones. Glucose-casein and lactose-casein were also shown to have antioxidant properties (McGookin and Augustin, 1991). MRPs prepared by reacting sugars and amino acids together at 100 C for 20 h were applied to ground-pork patties (18-20% fat) prior to cooking (Bedinghaus and Ockerman, 1995).…”

Antioxidant Effects of Maillard Reaction Products Obtained from Ovalbumin and DifferentD-Aldohexoses

“…It has been reported that MRPs exhibit antioxidant activities in both model lipids and foods, inhibit the oxidative degradation of natural organic compounds, and improve the oxidative stability of food products. [29][30][31] The ability of glycated OVAs with the seven aldohexoses to reduce XTT was compared with nonglycated OVA at protein concentrations of 2% and 4% (Fig. 7).…”

Protective Effects of Maillard Reaction Products of Whey Protein Concentrate against Oxidative Stress through an Nrf2-Dependent Pathway in HepG2 Cells

“…35,36) Although several studies have examined the antioxidant activity of MRPs formed by reacting milk protein and sugar, 7,37) their antioxidant activity was evaluated by chemical measurements, including determination of reducing power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity. The biological antioxidant effects of Maillard-reacted milk protein with sugar have not been investigated extensively.…”