Impact of the Maillard reaction on the antioxidant capacity of bovine lactoferrin

Yousef Joubran, Alan Mackie, Uri Lesmes

Research output: Contribution to journalArticlepeer-review


Studies raise the notion that the Maillard reaction (MR) may be harnessed to modify the antioxidant capacity of alimentary proteins. However, little is known about the impact of MR on bioactive proteins. Glucose and fructose were used as model moieties reacting with lactoferrin (LF). UV absorbance and SDS- PAGE analyses were used to monitor MR progression during 36 h of mild thermal processing (60 °C, 79% RH). FTIR and CD did not reveal changes in LF structure; However, dynamic light scattering showed MR increased mean particle sizes and sample turbidity at 3 < pH < 10. DPPH and FRAP antioxidant assays showed marked increases in antioxidant capacity of Maillard conjugates as a function of reaction time (12 and 36 h), protein:monosaccharide mole ratio (1:1 or 1:3) and moiety type, compared to unprocessed LF. Overall, a link between conjugates' antioxidant capacity and processing parameters is described to enable future attempts to enhance LF functionality in foods containing carbohydrates.

Original languageEnglish
Pages (from-to)3796-3802
Number of pages7
JournalFood Chemistry
Issue number4
StatePublished - 2013


  • Antioxidant capacity
  • Colloid stability
  • Lactoferrin
  • Maillard reaction
  • Protein antioxidants

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science


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