Optimization of Maillard reaction products from casein-glucose using response surface methodology

被引：31
作者：
Gu, Feng-lin [2 ]
Abbas, Shabbar [2 ]
Zhang, Xiao-ming [1 ,2 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2009年 / 42卷 / 08期
关键词：
Response surface methodology; Maillard reaction; Emulsifying ability; Reducing power; ANTIOXIDANT ACTIVITY; BETA-LACTOGLOBULIN; MODEL SYSTEM; MELANOIDINS; GLYCATION; PROTEINS; SUGAR; CARAMELISATION; PH;
D O I：
10.1016/j.lwt.2009.03.012
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Response surface methodology (RSM) was applied to optimize the processing parameters of casein-glucose Maillard reaction for improving the emulsifying ability and antioxidant activity. The effect of heating time, temperature and initial pH on Maillard reaction products (MRPs) was evaluated. Emulsifying ability and reducing power were taken as response values. An increase of temperature in range and initial pH were associated with an enhanced emulsifying ability and reducing power of the MRPs. Substrate concentration 20%, casein-glucose ratio 1:2, heating time 132.7 min, temperature 100.2 degrees C and initial pH 12.0 were optimum conditions for the improved emulsifying ability and antioxidant activity of the MRPs. The predicated results for optimum reaction conditions coincided well with experiments values. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1374 / 1379
页数：6
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