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Antioxidant properties of Maillard reaction products obtained by gamma-irradiation of whey proteins.pdf

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Antioxidant properties of Maillard reaction products obtained by gamma-irradiation of whey proteins

Food Chemistry 116 (2009) 122–128Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier .com/locate / foodchemAntioxidant properties of Maillard reaction products obtained by gamma-irradiation of whey proteins S.P. Chawla *, Ramesh Chander, Arun Sharma Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India a r t i c l e i n f o a b s t r a c tArticle history: Received 8 September 2008 Received in revised form 12 January 2009 Accepted 12 January 2009 Keywords: Maillard reaction Gamma-irradiation Antioxidant Free radicals Whey protein0308-8146/$ - see front matter 2009 Elsevier Ltd. A doi:10.1016/j.foodchem.2009.01.097 * Corresponding author. Tel.: +91 22 255932925519613. E-mail address: spchawla@.in (S.P. ChawlaThe radiation processing of sugar–amino acid solutions results in formation of Maillard reaction products (MRPs). In the present study, the efficacy of gamma-irradiation in the formation of MRPs from whey pro- tein powder was investigated. The formation of MRPs in whey protein suspension was studied by mon- itoring spectrophotometeric and chemical changes. A dose-dependent increase in UV absorbance and development of fluorescence was observed. Formation of brown pigments was established by increased A420 nm and Hunter colour upon irradiation. These MRPs exhibited antioxidant activity as measured by 1,1-diphenyl-2-picrylhydrazyl and b-carotene bleaching assays. Reducing power and iron-chelating abil- ities of MRPs also increased upon irradiation. These MRPs were able to scavenge hydroxyl and superoxide anion radicals under in vitro conditions. Dose-dependent decrease in free amino groups and lactose sug- gested the formation of glycated proteins upon irradiation treatment. SDS–PAGE analyses indicated for- mation of crosslinked proteins upon irradiation. 2009 Elsevier Ltd. All rights reserved.1. Introduction The Maillard reaction or non-enzymatic browning corresponds to a set of reac