Development using the optimization method of the glycated chicken protein which maintained various functionality including the antioxidant ability

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The chicken myofibrillar (Mf) protein was glycosylated using maltose by the Maillard reaction. The glycosylated Mf protein showed solubility in low ionic strength medium and mild antioxidative ability. The optimum preparation condition was assessed using the random centroid optimization method to obtain the glycosylated chicken Mf protein that showed the highest antioxidant ability. The obtained glycosylated chicken Mf protein formed a gel when heated. These results suggested that the processed food could be prepared similar to that as sausage without salt and be stored without an antioxidant additive.