Separation and characterization of the antioxidant active component from Maillard reaction products in xylose-lysine system

Separation and characterization of the antioxidant active component from Maillard reaction products in xylose-lysine system

Maillard reaction products (MRPs) play a crucial role in preserving food quality due to their antioxidant capacity. In this study, we isolated and characterized the antioxidant components from MRPs using a xylose-lysine system under optimal conditions. Methylene chloride and ethyl acetate were emplo...

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Bibliographic Details
Main Authors:	Luyan Zhang, Guoqing Shi, Yan Zhang, Pengfei Zhou, Yinliang Zhang
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2024-12-01
Series:	CyTA - Journal of Food
Subjects:	Antioxidant activity Maillard reaction products xylose-lysine system 3-hydroxy-4-methyl-2(5H)-furanone separation and purification
Online Access:	https://www.tandfonline.com/doi/10.1080/19476337.2024.2348739
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