Antioxidative Activity and Gelling Rheological Properties of Dried Egg White Glycated with a Rare Keto‐hexose through the Maillard Reaction

Abstract

ABSTRACT: The functional properties of egg white (EW) glycated with a rare D‐psicose and 2 alimentary sugars (D‐fructose and D‐glucose) were investigated. Glycation led not only to the formation of cross‐links but also to the formation of antioxidative substances to EW, the extent of which depended on the sugar used, modification, and incubation time. The temporal development of browning and fluorescence of psicose‐EW was relatively faster than those of fructose‐EW and glucose‐EW. The psicose‐EW showed the greater 2,3‐bis (2‐methoxy‐4‐nitro‐5‐sulfophenyl)‐2H‐tetrazolium‐5carboxanilide (XTT) reducibility, 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulfonic acid radical scavenging activity, and gelling rheological properties. These results indicated that psicose‐EW as a food ingredient might have the ability to improve gelling behavior and decrease oxidation reactions during food processing and storage.