title: Chemical and biochemical properties of casein-sugar Maillard reaction products.
abstract: The Maillard reaction (MR) involves the condensation reaction between amino acids or proteins with reducing sugars, which occurs commonly in food processing and storage. The Maillard reaction of Glc-, Fru- and Rib-casein was generated at 55 degrees C, pH 7.0 for up to 28 days. The browning and fluorescence of Glc- and Fru-casein increased with increasing heating time. The temporal development of browning and fluorescence of Rib-casein was relatively faster than Glc- and Fru-casein, respectively. Glc-, Fru- and Rib-casein all exhibited antioxidant activity against Fenton reactant-induced hydroxyl free radicals, while only Rib-casein exhibited a weak DPPH free radical scavenging in addition to preventing Fenton reactant-induced oxidation. It was suggested that casein-sugar MRPs work more efficiently to quench hydrophilic than hydrophobic radicals. All three MRPs showed no toxicity to Caco-2 cell at both low and high concentrations. There was no correlation between the browning and/or fluorescence temporal patterns and biochemical activity of the different sugar-casein generated MRPs.
authors.affiliation: Food, Nutrition and Health, Faculty of the Agricultural Sciences, 6650 NW Marine Drive, Vancouver, Canada BC V6T 1Z4.
authors.forename: H
authors.initials: H
authors.lastname: Jing
authors.forename: D D
authors.initials: DD
authors.lastname: Kitts
mesh_terms: D018938:Caco-2 Cells; D050260:Carbohydrate Metabolism; D002241:Carbohydrates / Q000737:chemistry*; D002364:Caseins / Q000737:chemistry* / Q000378:metabolism*; D005453:Fluorescence; D006801:Humans; D015416:Maillard Reaction
chemical_list: D002241:Carbohydrates; D002364:Caseins