publication . Article . 2013

Optimization of Mailard reaction products isolated from sugar-amino acid model system and their antioxydant activity

Echavarría Vélez, Ana Paola; Pagan Gilabert, Jordi; Ibarz Ribas, Alberto;
Open Access English
  • Published: 01 Jan 2013
  • Publisher: Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá
  • Country: Spain
Abstract
The functional properties of soluble melanoidins from a single combination of monosaccharides (fructose or glucose) and amino acid model systems were evaluated. The selected amino acids, commonly found in apple juice and highly reactive in the Maillard reaction, were asparagine (Asn), aspartic acid (Asp) and glutamic acid (Glu). The response surface methodology (RSM) was applied to determine the optimum conditions to maximize the yield (g of obtained melanoidin) from the Maillard reaction. The effect of these conditions on the colour intensity and the absorbance of melanoidins was measured at different wavelengths (280, 325, 405 nm). Browning at 420 nm, colour a...
Subjects
free text keywords: Melanoidinas, Optimización, Metodología de superficies de respuesta, Actividad antioxidante, Melanoidins, Optimization, Response surface methodology, Antioxidant activity, Melanoïdines, Optimització, Metodologia de superfícies de resposta, Activitat antioxidant, Antioxidants, Maillard, Reacció de, Aminoàcids
Related Organizations
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publication . Article . 2013

Optimization of Mailard reaction products isolated from sugar-amino acid model system and their antioxydant activity

Echavarría Vélez, Ana Paola; Pagan Gilabert, Jordi; Ibarz Ribas, Alberto;