An. Wijewickreme et Dd. Kitts, OXIDATIVE REACTIONS OF MODEL MAILLARD REACTION-PRODUCTS AND ALPHA-TOCOPHEROL IN A FLUOR-LIPID MIXTURE, Journal of food science, 63(3), 1998, pp. 466-471
Nondialyzable model Maillard reaction products (MRPs) were prepared by
heating 0.8M D-glucose or D-fructose with 0.8M L-lysine under differe
nt reaction conditions and times. The usefulness of derived MRPs, with
highest melanoidin yields, in stabilizing oxidative deterioration in
food was evaluated in a flour-lipid dough mixture with or without cupr
ic ions. Glucose-lysine MRPs effectively reduced lipid oxidation both
with and without cupric ions. In contrast, fructose-lysine MRPs lowere
d lipid oxidation only without cupric ions, and accelerated lipid oxid
ation with cupric ions. Application of MRPs in combination with alpha-
tocopherol showed no synergistic or antagonistic effect, Conditions an
d type of reducing sugar in synthesis of MRPs can influence their anti
- or pro-oxidant activity.