Antioxidant activity of casein and Maillard reaction products from casein-sugar mixtures

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Abstract
Summary The antioxidant activity of casein and Maillard reaction products obtained by reaction of casein with glucose or lactose was studied. Antioxidant activity was evaluated in a model System containing methyl linoleate with haemoglobin as a pro-oxidant. Casein was antioxidative and heating casein in the presence of glucose or lactose resulted in enhancement of antioxidant activity. The development of antioxidant activity in reacted casein–sugar mixtures was determined as a function of initial casein and sugar concentration. The observed antioxidant activity of reacted casein–sugar mixtures was due to casein itself and Maillard reaction products resulting from reacting casein with sugar.

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