Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali. (May 2021)

• Record Type: Journal Article
• Authors: Tan, Ji'en; Liu, Tiantian; Yao, Yao; Wu, Na; Du, Huaying; Xu, Mingsheng; Liao, Mingfu; Zhao, Yan; Tu, Yonggang
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 143(2021)
• Publication Date: 2021-05
• Subjects: Maillard reaction -- Egg white -- Alkali -- Physicochemical properties -- Antioxidant activity; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.111151
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Maillard reaction was progressed by incubating the mixture of egg white (EW) and alkali at different temperatures (4 °C, 25 °C and 37 °C) for different days (0, 1, 3, 5 and 7 days), to explore the effects of temperatures and incubating days on physicochemical and antioxidant properties of EW during the treatment of alkali. The results revealed that the color, browning intensity and fluorescence intensity increased with the extended incubating days (P < 0.05), whereas the pH value declined (P < 0.05). The absorbance at 294 nm increased first, and then decreased with the prolonged incubating days (P < 0.05). SDS-PAGE and FTIR showed that Maillard reaction had occurred in EW during the treatment of alkali. Cysteine was the main amino acid involved in the Maillard reaction. The reducing power, ABTS radical scavenging activity and Fe 2+ chelating activity of Maillard reaction products (MRPs) increased on the first day of incubation then decreased with the increasing incubating days. Temperature had a pronounced effect on the physicochemical properties of EW and the antioxidant activities of MRPs during the treatment of alkali. Highlights: The Maillard reaction of EW was induced by alkali. The color of alkali-treated EW incubated at higher temperatures was darker. Formation of conjugates was suggested by SDS-PAGE and FT-IR. Cysteine was the main amino acid involved in the Maillard reaction of EW. Maillard reaction improved the antioxidant activity of EW.