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

Published online by Cambridge University Press:  01 June 2009

Barry J. McGookin  and
Mary-Ann Augustin
Barry J. McGookin
Affiliation:
CSIRO Division of Food Processing, Dairy Research Laboratory, Highett, Victoria 3190, Australia
Mary-Ann Augustin
Affiliation:
CSIRO Division of Food Processing, Dairy Research Laboratory, Highett, Victoria 3190, Australia
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Summary

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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 58 , Issue 3 , August 1991 , pp. 313 - 320
Copyright
Copyright © Proprietors of Journal of Dairy Research 1991

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