Effect of Brewer's Spent Grain Melanoidins on Maillard Reaction Products During Storage of Whey Protein Model Systems

Overview

Journal Curr Res Food Sci

Date 2024 May 22

PMID 38774268

Authors

Slim Blidi

Antonio Dario Troise

Mattia Zazzaroni

Sabrina de Pascale

Sarah Cottin

Keith Sturrock

Andrea Scaloni

Alberto Fiore

Affiliations

Soon will be listed here.

Abstract

Maillard reaction readily takes place in dairy products because of the association between thermal treatments, extended storage and the matrix composition. Along with the impairment of protein digestion, the formation of glycation and α-dicarbonyl compounds is a concern for quality attributes of whey proteins when used as ingredients. In this paper, we outline the capacity of brewer's spent grain melanoidins in reducing the accumulation of α-dicarbonyl compounds, thus controlling the formation of dietary advanced glycation end-products in accelerated shelf life at 35 °C. Results revealed that brewer's spent grain melanoidins targeted methylglyoxal and glyoxal reactivity leading to the reduction of -ε-carboxymethyllysine and methylglyoxal-hydroimidazolone up to 27 and 60%, respectively. We here describe that the presence of melanoidins is instrumental in limiting the undesired effects of α-dicarbonyl compounds on whey proteins.

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