OXIDATIVE REACTIONS OF MODEL MAILLARD REACTION-PRODUCTS AND ALPHA-TOCOPHEROL IN A FLUOR-LIPID MIXTURE

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.