Indication of the Maillard reaction during storage of protein isolates

摘要: In a previous study, feeding an isolated soy protein (ISP)-based diet to rats was found reduce colon cancer risk as assessed by reduced number of colonic precancerous lesions. However, this same ISP, after storage at room temperature for >2 years, increased the lesions (Gallaher et al., 1996). We hypothesize that increase due development Maillard reaction products in ISP during storage. Thus, objective study monitor and delactosed whey concentrate. Proteins were stored different water activities (0.22, 0.33, 0.55) temperatures (22, 30, 45 °C) with without glucose (5% w/w) increases browning (A = 420 nm) fluorescence (λex 365 nm/λem 475 determined. absence glucose, only underwent browning; otherwise rate increasing activity. To investigate why b...