Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas


Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90°C in air circulating oven for 12 hours. The effect of MRP on chlorophyll stability in green peas was investigated. The addition of Maillard Reaction Products (MRP) decreased the loss of chlorophyll a, chlorophyll b and total chlorophyll. The conversion of pheophytin and pyropheophytin were also reduced by the addition of MRP.

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R. Kumar, R. Rajamanickam and S. Nadanasabapathi, "Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas," Food and Nutrition Sciences, Vol. 4 No. 9, 2013, pp. 879-883. doi: 10.4236/fns.2013.49115.

Conflicts of Interest

The authors declare no conflicts of interest.


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