Optimization of Maillard reaction products from casein–glucose using response surface methodology

• Published in: Food science & technology Vol. 42; no. 8; pp. 1374 - 1379
• Main Authors: Gu, Feng-lin, Abbas, Shabbar, Zhang, Xiao-ming
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.10.2009; Elsevier
• Subjects: antioxidant activity; antioxidants; Biological and medical sciences; casein; emulsifying; Emulsifying ability; emulsifying properties; Food industries; Fundamental and applied biological sciences. Psychology; glucose; heat stability; heat treatment; Maillard reaction; Maillard reaction products; Milk and cheese industries. Ice creams; mixing; redox reactions; Reducing power; reduction; Response surface methodology; Maillard reaction; Emulsifying ability; Reducing power; Response surface methodology; Ability; Heat treatment; Methodology; Reaction product; Glucose; Optimization; Milk protein; Casein; Response surface; Carbohydrate; Power
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2009.03.012

Response surface methodology (RSM) was applied to optimize the processing parameters of casein–glucose Maillard reaction for improving the emulsifying ability and antioxidant activity. The effect of heating time, temperature and initial pH on Maillard reaction products (MRPs) was evaluated. Emulsifying ability and reducing power were taken as response values. An increase of temperature in range and initial pH were associated with an enhanced emulsifying ability and reducing power of the MRPs. Substrate concentration 20%, casein–glucose ratio 1:2, heating time 132.7 min, temperature 100.2 °C and initial pH 12.0 were optimum conditions for the improved emulsifying ability and antioxidant activity of the MRPs. The predicated results for optimum reaction conditions coincided well with experiments values.