Abstract
The effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH) was assessed using reducing sugars (methylglyoxal, glucose, galactose, lactose, and maltose) at two different incubation conditions: 6 h, 80 °C and 8 h, 100 °C. CAH treated with sugars and methylglyoxal showed a brown colour with fructosamine and advanced glycation end-product formation. In all CAH-MRPs, the amyloid and carbonyl groups increased whereas the amino groups were reduced. Furthermore, CAH-MRPs at 100 °C for 8 h had accelerated glycation with improved emulsifying activity, surface hydrophobicity, and antioxidant potential. FE-SEM FTIR, CD, NMR, and HPLC, analysis confirmed the structural changes with increased β-sheet and β-turn contents in CAH-MRPs. Differential scanning calorimetry indicated shifts in peak temperatures and endothermic transitions of enthalpy with better thermal stability. Overall results indicated that MRPs exhibited improved thermal, antioxidant, and emulsifying properties.
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