earticle

영어

Maillard reaction products (MRPs) were produced from aqueous solution of various sugars with hydrolyzed wheatgluten (HWG) with different temperatures, pressures, pH values and solvents. The physicochemical properties of MRPswere investigated and DPPH and hydroxyl radical scavenging activity and sensory properties were also assessed. MRPsfrom ribose and HWG evidenced the highest preference for meaty flavor and antioxidant activity and also evidencedhigher antioxidant activity with larger pH reductions and higher browning index increases than were observed in otherMRPs. The antioxidant activities were increased with increased reaction temperature and pressure. The most preferredmeaty flavor was obtained from MRPs with ribose at 140oC in an oil bath with the pH adjusted to 9 in water as a solvent,and heated for 30mins.