Chemical and biochemical properties of casein-sugar Maillard reaction products.

@article{Jing2002ChemicalAB,
  title={Chemical and biochemical properties of casein-sugar Maillard reaction products.},
  author={Hao Jing and David D. Kitts},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={2002},
  volume={40 7},
  pages={1007-15}
}
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… CONTINUE READING

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