Ovalbumin Maillard reactions

Kato, K., Watanabe, K., and Sato, Y. Effect of the Maillard reaction on the attributes of ovalbumin,... 

Nakamura et al. (1992b) also reported that the antioxidative effect of ovalbumin was remarkably enhanced by covalent binding of dextran or galactomannan through a controlled Maillard reaction (Table 9). From the above results, it can be considered that conjugates formed by the interaction between protein and polysaccharide at mild conditions are very useful for the food industry in terms of their emulsifying, antioxidative and antimicrobial activities. 

Utsunomiya, N. Hayase, F. Kato, H. Antioxidative activities of Maillard reaction products of D-glucose with ovalbumin hydrolyzed by proteases, and their synergistic effect with tocopherols. Nippon Eiyo Shokuryo Gakkaishi. 1983, 36, 461-465. 

Kato, Y., Matsuda, T., Kato, N., Watanabe, K., N amura, R. Browning and insolubilization of ovalbumin by the Maillard reaction with some aldohexaoses. T Asric. Food Chem. 1986, 34, 351-355. 

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