Effect of ultrasonic on egg white protein-fructose Maillard reaction system

Adopted egg white protein- fructose system as research object, the effect of ultrasonic on the pH, free amino group, DPPH radical scavenging activity, reducing power, and nitrites scavenging activity of the reaction system was investigated. The results indicated that ultrasonic treatment could decrease the pH and free amino group content of the system and promote the Maillard reaction.Moreover, it could enhance the antioxidant activities ( DPPH radical scavenging activity, reducing power, and nitrites scavenging activity) of Maillard reaction system.