ArticleFrontiers in nutrition2023
Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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Who cites it
5 citing papers in PubMed, 6 citations in OpenAlex.
- Impact of xylose-mediated Maillard reaction on antioxidant capacity and digestibility of alcalase-hydrolyzed porcine liver during simulated canine digestion.Food science of animal resources · 2026Article
- Study on the Browning Mechanism of Multivitamin Iron Oral Solution Based on Sucrose-Lysine Maillard Reaction.Molecules (Basel, Switzerland) · 2026Article
- Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications.Foods (Basel, Switzerland) · 2026Review
- D-galactose enhances Maillard reaction and antioxidant activity of arginine-derived products: experimental and molecular insights.Frontiers in nutrition · 2026Article
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Starch-derived isomaltooligosaccharide (IMO) is potentially used as prebiotics in infant formulas. Given that they are non-digestible carbohydrates rich in reducing substrates, it's crucial to understand if they can interact with β-lactoglobulin (β-LG) to produce Maillard reaction products (MRPs) and how these MRPs might influence the nutritional properties of β-LG. In our investigation, we conjugated β-LG with IMO to generate MRPs. Using a spectrophotometer, we identified the intermediates and assessed browning. We also evaluated changes in free amino groups and structural alterations. The antioxidative activity of the resulting compounds was assessed using DPPH and the ferric reducing/antioxidant power (FRAP) assay. Our data revealed increased visible absorption and fluorescence intensity, suggesting the formation of intermediate and browning products. The content of free amino groups diminished by 33%, supporting the conjugation of IMO with β-LG. However, circular dichroism results indicated no significant alterations in the secondary structure of β-LG. Notably, the β-LG-IMO MRPs exhibited enhanced 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and ferric reducing/antioxidant power (FRAP). The findings provide insights into the characteristics and antioxidant activities of the conjugates derived from IMO and dairy protein in infant formula.
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