Investigating the mechanism of antioxidants as flavor modifier of egg white powder.

Antioxidants reduce off-flavor of EWP in two ways: inhibit the protein oxidation and Maillard reactions (inhibit formation of 3-methylbutanal, 2-pemtylfuran) and enhance the binding ability of heat-denatured proteins (decrease releasing of nonanal, decanal, and et al). This article is protected by copyright. All rights reserved.