期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 42, 期 8, 页码 1374-1379出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2009.03.012
关键词
Response surface methodology; Maillard reaction; Emulsifying ability; Reducing power
资金
- National Key Technology R&D Program of China [2006BAD271304]
- Key Technology R&D Program of Jiangsu [BE2008374]
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 degrees 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. (C) 2009 Elsevier Ltd. All rights reserved.
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