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The Maillard Reaction in Foods and Medicine最新文献

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Screening for Toxic Maillard Reaction Products in Meat Flavours and Bouillons 肉用香精和肉汤中美拉德反应毒性产物的筛选
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.444
K. Skog, A. Solyakov, P. Arvidsson, M. Jägerstad
{"title":"Screening for Toxic Maillard Reaction Products in Meat Flavours and Bouillons","authors":"K. Skog, A. Solyakov, P. Arvidsson, M. Jägerstad","doi":"10.1533/9781845698447.8.444","DOIUrl":"https://doi.org/10.1533/9781845698447.8.444","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"50 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120930364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Antioxidant and Prooxidant Activity of Xylose-Lysine Maillard Reaction Products 木糖-赖氨酸美拉德反应产物的抗氧化和抗氧化活性
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.6.231
G. Yen, Mei-lin Liu
{"title":"Antioxidant and Prooxidant Activity of Xylose-Lysine Maillard Reaction Products","authors":"G. Yen, Mei-lin Liu","doi":"10.1533/9781845698447.6.231","DOIUrl":"https://doi.org/10.1533/9781845698447.6.231","url":null,"abstract":"Summary Maillard reaction product, prepared by heating xylose and lysine at pH 9.0 and 100°C for 3 h, was fractionated by ethyl ether and ethanol into acidic, neutral and basic low molecular weight, ethanol-soluble and ethanol-insoluble fractions. The ethanol-soluble and -insoluble fractions were the major fractions of xylose-lysine Maillard reaction product (XL MRP), contributing 79.5 and 20.1%, respectively. XL MRP inhibited linoleic acid peroxidation, initiated by the Fenton reaction, but did not inhibit liposome peroxidation catalyzed by Fe 2+ , where it had a prooxidant action. XL MRP produced oxidative damage of deoxyribose and 2′-deoxyguanosine (2′-dG) initiated by the Fenton reaction. Ethanol-soluble and insoluble fractions also caused oxidative damage, while low molecular weight fractions had an antioxidant effect by inhibiting oxidative damage to deoxyribose initiated by the Fenton reaction. The prooxidant action of ethanol-soluble and insoluble fractions resembled uafractionated products in the 2′-dG assay. In these systems with deoxyribose, 2′-dG. Linoleic acid or liposomes, the XL MRP exhibited either antioxidant or prooxidant properties, which might be due to competition between reducing power and scavenging activity against the hydroxyl radical; the low molecular weight fractions did not have prooxidant activity in these systems.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"143 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121027281","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Study on the Formation and Decomposition of the Amadori Compound N-(1-Deoxy-D-Fructos-1-yl)-Glycine in Maillard Model Systems Maillard模型体系中Amadori化合物N-(1-脱氧- d -果糖-1-酰基)-甘氨酸的形成与分解研究
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.2.43
I. Blank, S. Devaud, L. Fay
{"title":"Study on the Formation and Decomposition of the Amadori Compound N-(1-Deoxy-D-Fructos-1-yl)-Glycine in Maillard Model Systems","authors":"I. Blank, S. Devaud, L. Fay","doi":"10.1533/9781845698447.2.43","DOIUrl":"https://doi.org/10.1533/9781845698447.2.43","url":null,"abstract":"Summary The formation and degradation of N-(1-deoxy-D-fructos-1-y1)-glycine (DFG) were studied in unbuffered aqueous solutions at 90°C over a period of 2 hours. The pH was kept constant at 6 or 7 during the reaction. Both the formation and decomposition of DFG was faster at pH 7 than at pH 6. Yields of DFG were 13 mol% after a reaction period of 2h. Almost 60% of DFG was degraded at pH 7 after 1 h, whereas 55% was still unreacted at pH 6 after 2 h of heating. 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) was the most flavour-active compound generated. After 2 h of reaction, DFG yielded 110 and 190 mg/mol furaneol at pH 6 and 7, respectively. The reaction of glucose and glycine resulted in 2 and 27 mg furaneol per mol glucose at pH 6 and 7, respectively. These results indicate that furaneol is preferably generated from DFG under conditions favouring 2,3-enolization.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"141 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127526403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 7
Suppressive Effect of 4-Hydroxyanisole on Pyrazine Free Radical Formation in the Maillard Reaction 4-羟基茴香醚对美拉德反应中吡嗪自由基形成的抑制作用
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.425A
B. Milić, S. Djilas, J. Čanadanović-Brunet, N. Milić
{"title":"Suppressive Effect of 4-Hydroxyanisole on Pyrazine Free Radical Formation in the Maillard Reaction","authors":"B. Milić, S. Djilas, J. Čanadanović-Brunet, N. Milić","doi":"10.1533/9781845698447.8.425A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.425A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116845654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Dehydroascorbic Acid Mediated Crosslinkage of Proteins Using Maillard Chemistry - Relevance to Food Processing 利用美拉德化学脱氢抗坏血酸介导的蛋白质交联-与食品加工相关
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.3.127
J. Gerrard, K. Sutton, S. E. Fayle, A. J. Pratt
{"title":"Dehydroascorbic Acid Mediated Crosslinkage of Proteins Using Maillard Chemistry - Relevance to Food Processing","authors":"J. Gerrard, K. Sutton, S. E. Fayle, A. J. Pratt","doi":"10.1533/9781845698447.3.127","DOIUrl":"https://doi.org/10.1533/9781845698447.3.127","url":null,"abstract":"Dehydroascorbic acid (DHA) is the first stable oxidation product of ascorbic acid and can participate in redox reactions such as the oxidative crosslinking of proteins through disulfide bonds. Emphasis on the redox chemistry of ascorbic acid and DHA has led to its Maillard type chemistry being somewhat over-shadowed. Model studies of DHA with both amino acids and proteins have demonstrated that dehydroascorbic acid is particularly susceptible to Maillard reactions and can crosslink proteins by mechanisms that do not involve disulfide bonding This may partly explain the improver action of ascorbic acid in flour-based products.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"95 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117038786","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Production and Metabolism of 3-Deoxyglucosone in Humans 人体内3-脱氧葡萄糖的生成和代谢
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.7.291
S. Lal, B. Szwergold, M. Walker, W. Randall, F. Kappler, T. Brown, P. Beisswenger
{"title":"Production and Metabolism of 3-Deoxyglucosone in Humans","authors":"S. Lal, B. Szwergold, M. Walker, W. Randall, F. Kappler, T. Brown, P. Beisswenger","doi":"10.1533/9781845698447.7.291","DOIUrl":"https://doi.org/10.1533/9781845698447.7.291","url":null,"abstract":"3-deoxyglucosone (3DG), a reactive dicarbonyl sugar involved in nonenzymatic glycation of proteins is found in elevated concentrations in diabetic patients and has been implicated in the pathogenesis of diabetic complications. In this study, we provide ex-vivo and in-vivo evidence for production of 3DG via the fructose-3-phosphokinase pathway. Evidence of further metabolism of this carbohydrate by oxidative and reductive pathways to 2-keto-3-deoxygluconate (DGA) and 3-deoxyfructose (3DF), respectively, is presented. Levels of these three sugars, 3DG, DGA and 3DF, in blood components and fluids from normoglycemic and diabetic humans are summarized. A comparison of the relative levels of 3DG and 3DF in urine from normoglycemics and diabetics suggests a possible impairment of the detoxification of 3DG to 3DF in diabetics.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128300078","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Different Responses of Retinal Microvascular Cells to Advanced Glycation Endproducts 视网膜微血管细胞对晚期糖基化终产物的不同反应
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.435A
D. Ruggiero-Lopez, M. Lecomte, M. Lagarde, N. Wiernsperger
{"title":"Different Responses of Retinal Microvascular Cells to Advanced Glycation Endproducts","authors":"D. Ruggiero-Lopez, M. Lecomte, M. Lagarde, N. Wiernsperger","doi":"10.1533/9781845698447.8.435A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.435A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128383670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Production of an Antibody against Fructated Proteins and its Usefulness to Detect in Vitro and in Vivo Fructation 一种抗果形蛋白抗体的制备及其在体外和体内果形检测中的应用
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.408A
J. Fujii, N. Miyazawa, Y. Kawasaki, M. Theingi, A. Hoshi, N. Taniguchi
{"title":"Production of an Antibody against Fructated Proteins and its Usefulness to Detect in Vitro and in Vivo Fructation","authors":"J. Fujii, N. Miyazawa, Y. Kawasaki, M. Theingi, A. Hoshi, N. Taniguchi","doi":"10.1533/9781845698447.8.408A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.408A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129897360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Volatiles in Hydrolysed Vegetable Protein 水解植物蛋白中的挥发物
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.399
Margit Dali Aastyng
{"title":"Volatiles in Hydrolysed Vegetable Protein","authors":"Margit Dali Aastyng","doi":"10.1533/9781845698447.8.399","DOIUrl":"https://doi.org/10.1533/9781845698447.8.399","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130473307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Use of Capillary Electrophoresis to Investigate the Effect of High Hydrostatic Pressure on the Maillard Reaction 用毛细管电泳研究高静水压力对美拉德反应的影响
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.3.121
V. M. Hill, J. Ames, D. Ledward, L. Royle
{"title":"The Use of Capillary Electrophoresis to Investigate the Effect of High Hydrostatic Pressure on the Maillard Reaction","authors":"V. M. Hill, J. Ames, D. Ledward, L. Royle","doi":"10.1533/9781845698447.3.121","DOIUrl":"https://doi.org/10.1533/9781845698447.3.121","url":null,"abstract":"High pressure processing using pressures in the range 100 - 1000 MPa is now a commercially viable preservation technique for selected foods. Such foods, typically jams and fruit juices, are believed to posses superior colour and flavour, retaining many of their natural qualities. Very little is known about the effect of pressure in this region on the Maillard reaction. Aqueous glucose - lysine solutions (initial pH 10.1) were reacted at 60°C at either atmospheric pressure or 600 MPa. The total reaction mixtures were analysed by capillary electrophoresis with diode-array detection. The data suggested that the atmospheric and highpressure systems were similar qualitatively but that some large quantitative differences existed. Larger amounts of a “pyridine-like” compound were seen in the high-pressure system, whilst other compounds were present at either lower or higher amounts in the high-pressure system.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"106 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124223789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
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