Contribution of sulfur‐containing compounds to the colour‐inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates

Abstract

Effective colour control of the Maillard reaction by L-cysteine may allow the production of healthier (higher antioxidant activity) and tastier foods to satisfy consumers' and food producers' demands. Light-coloured products might be used as functional flavour enhancers in various food systems.