2.5.1. Lys-Glu Maillard reaction
The effect of the AESs on the Lys-Glu Maillard reaction was
determined as described previously (Kuda & Yano, 2014) with
slight modifications. Both of Glu and L-lysine (2.0 mol/l, 0.5 mL)
were mixed with 0.5 mL of AES and 0.5 mL of 0.25 mol/l sodium
phosphate buffer in screw-capped test tubes and kept at 50 C in
a water bath for 3 h. The absorbance was measured at 465 nm
using the grating microplate reader. The percentage of Maillard
reaction inhibition was calculated using the following equation:
Maillard reaction inhibition ð%Þ
¼ ð1 ðAbs 3 h of sample Abs 0 h of sampleÞ=
ðAbs 3 h of blank Abs 0 h of blankÞÞ 100