Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali

Maillard reaction was progressed by incubating the mixture of egg white (EW) and alkali at different temperatures (4 °C, 25 °C and 37 °C) for different days (0, 1, 3, 5 and 7 days), to explore the effects of temperatures and incubating days on physicochemical and antioxidant properties of EW during the treatment of alkali. The results revealed that the color, browning intensity and fluorescence intensity increased with the extended incubating days (P