MAILLARD REACTION CONJUGATE OF RARE SUGAR D-ALLOSE AND alpha-LACTOALBUMIN

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PROBLEM TO BE SOLVED : To provide a Maillard reaction conjugate of a rare sugar D-allose and a protein, preferably α-lactoalbumin. SOLUTION : The Maillard reaction conjugate of the rare sugar D-allose and preferably α-lactoalbumin as the protein is provided, wherein the antioxidizing activity of the rare sugar D-allose is enhanced by Maillard reaction. This conjugate has the property of improving the antioxidizing activity on food. A functional material having high antioxidizing activity made from this conjugate, an antioxidizing agent comprising this conjugate as active ingredient, and foods containing this conjugate are also provided, respectively.