Effect of preventing the maillard reaction between casein and glucose with corn starch and sucrose
1988
Lee, J.T. | Woo, K.L. (Kyungnam Univ., Masan (Korea R.). Dept. of Food Engineering)
To estimate the effect of preventing the maillard reaction between casein and glucose coated by freeze drying with corn starch slurry or mixture slurry of corn starch and sucrose, the reactants were treated into five groups of nonbrowning material (control), uncoated browning material, browning material coated casein alone with starch slurry browning material coated both of reactants with starch slurry and browning material coated both of reactants with mixture slurry. All samples had a moisture content of about 15%. Browning reaction was carried out by storage for 30 days at 37 deg C, 67% RH. In vitro available lysine contents were decreased by the browning regardless of coating the reactants and were higher about 20.5% in the browning materials coated with mixture slurry than in the uncoated browning materials. Fructosyl-lysine contents were increased about tenfold by the browning regardless of coating and were decreased about 15.8% in the browning materials coated with mixture slurry as compared with the uncoated browning materials. The materials showing the greatest resistance to the browning reaction in the coated materials were those in which both of reactants were coated with the mixture slurry of corn starch and sucrose
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