Preparation of Maillard Reaction Mixtures and Study of Factors effecting the formation of antioxidative Productions

Abstract

Six mixtures of amino acids and sugars were prepared . Factors effecting the formation of antioxidative Maillard Reaction Products (MRPs) ; types of amino acids and sugars , heating treatment , molar concentration , temperature and pH were studied by measuring color density , fluorescence , reducing power and antioxidative activity Mixtures contained xylose showed higher color development and fluorescence density ,in comparison with mixtures contained glucose and fructose . Mixtures of (Arg-Xyl) and (Arg-Fru) showed maximum reduction power and highest antioxidative activity .Color development increased with molar concentration (sugar : amino acid) .Mixture of (Arg-Fru) showed higher increase in brown color development in comparison with that of mixture (Arg-Xyl). Maximum fluorescence density was at molar concentration (5:1) for (Arg-Xyl) and at (2:1) for (Arg-Fru) mixture .