INVESTIGADORES
FERNANDEZ Carina Lorena
artículos
Título:
INFLUENCE OF MEAT COMPONENTS ON ANTIOXIDANT ACTIVITY OF BEEF SARCOPLASMIC PROTEINS/MALONDIALDEHYDE REACTION PRODUCTS IN MODEL EMULSIONS
Autor/es:
FERNÁNDEZ, CARINA LORENA; ROMERO, ANA MARÍA; DOVAL, MIRTHA MARINA; STURLA, MARIO ANÍBAL; JUDIS, MARÍA ALICIA
Revista:
Electronic Journal of Environmental, Agricultural and Food Chemistry
Editorial:
Universidad de Vigo
Referencias:
Año: 2010 vol. 9 p. 636 - 645
ISSN:
1579-4377
Resumen:
The objective of this preliminary study was to determine the optimum concentration ofantioxidants in the soluble fractions of Maillard Reaction Products (MRPs similar) (formedby sarcoplasmic proteins of beef and malondialdehyde) and to evaluate the influence ofdifferent meat components (individual and combined sarcoplasmic proteins, glucose andFe2+) on the antioxidant effect of this fraction in a model system. The results showed that theoptimum concentration of MRPs similar that should be used to achieve an acceptableantioxidant activity in this model system is 3% (w/v). When the interactions of all thecomponents of meat with MRPs similar were evaluated, the largest concentration of proteinand glucose exerted an increase in the antioxidant effect of MRP for the concentrations ofiron assayed.
