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The Maillard Reaction in Foods and Medicine最新文献

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Role of the Maillard Reaction Products in Affecting the Overall Antioxidant Properties of Processed Foods 美拉德反应产物对加工食品整体抗氧化性能的影响
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.399A
M. Anese
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引用次数: 1
Flavour Formation in Soy Hydrolysates Prepared Using Enzymes 酶法制备大豆水解物的风味形成
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.417A
Lene V Kotòd, M. Fischer
{"title":"Flavour Formation in Soy Hydrolysates Prepared Using Enzymes","authors":"Lene V Kotòd, M. Fischer","doi":"10.1533/9781845698447.8.417A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.417A","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":"130717940","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
New Coloured Compounds from Model Systems: Xylose-Lysine 模型体系中新的有色化合物:木糖-赖氨酸
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.402A
A. Arnoldi, L. Scaglioni, Emanuela Corain
{"title":"New Coloured Compounds from Model Systems: Xylose-Lysine","authors":"A. Arnoldi, L. Scaglioni, Emanuela Corain","doi":"10.1533/9781845698447.8.402A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.402A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"53 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":"126932896","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
Influence of Maillard Browning on Cow and Buffalo Milk and Milk Proteins - A Comparative Study 美拉德褐变对牛奶和水牛奶及牛奶蛋白影响的比较研究
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.445A
A. Srinivasan, A. Gopalan, S. Ramabadran
{"title":"Influence of Maillard Browning on Cow and Buffalo Milk and Milk Proteins - A Comparative Study","authors":"A. Srinivasan, A. Gopalan, S. Ramabadran","doi":"10.1533/9781845698447.8.445A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.445A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"125 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":"121543063","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
Correlations between Structure and Reactivity of Amadori Compounds: the Reactivity of Acyclic Forms Amadori化合物的结构与反应性的关系:无环形式的反应性
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.2.37
M. Feather, V. Mossine
{"title":"Correlations between Structure and Reactivity of Amadori Compounds: the Reactivity of Acyclic Forms","authors":"M. Feather, V. Mossine","doi":"10.1533/9781845698447.2.37","DOIUrl":"https://doi.org/10.1533/9781845698447.2.37","url":null,"abstract":"Summary Several Amadori compounds were prepared and solution (NMR) and, in some cases, solid-state structures (X-ray) were determined. Several of the compounds studied contain sugar units which exist predominantly in acyclic forms. Such compounds were used as model Amadori compounds and rates of reactivity with respect to C(1)H2 proton exchange, the ability to generate oxygen free radicals, and the type of dicarbonyl intermediates produced were evaluated. The results of the experiments enable direct, although qualitative, correlations to be made between the population of acyclic forms in solutions of Amadori compounds, the rates of their reversible enolization, and their reactivity in redox and degradation reactions.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"36 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":"122268551","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: 8
Separation of Coloured Components of Kecap Manis (an Indonesian Soy Sauce) by HPLC and Capillary Electrophoresis 高效液相色谱-毛细管电泳法分离印尼酱油中的有色成分
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.400
A. Apriyantono, Santi Marianti
{"title":"Separation of Coloured Components of Kecap Manis (an Indonesian Soy Sauce) by HPLC and Capillary Electrophoresis","authors":"A. Apriyantono, Santi Marianti","doi":"10.1533/9781845698447.8.400","DOIUrl":"https://doi.org/10.1533/9781845698447.8.400","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":"121143748","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
Novel Observations of the Effect of Aminoguanidine on Previously Glycated Protein: A Pro-Oxidant Activity that Increases Proteolytic Susceptibility 氨基胍对先前糖化蛋白影响的新观察:一种增加蛋白水解敏感性的促氧化活性
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.413A
J. V. Hunt, D. Schultz
{"title":"Novel Observations of the Effect of Aminoguanidine on Previously Glycated Protein: A Pro-Oxidant Activity that Increases Proteolytic Susceptibility","authors":"J. V. Hunt, D. Schultz","doi":"10.1533/9781845698447.8.413A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.413A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"311 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":"116760573","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
Modeling of Protein and Aminophospholipid Glycation Using Low Molecular Weight Analogs. A Comparative Study 用低分子量类似物模拟蛋白质和氨基磷脂糖基化。比较研究
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.7.245
O. Argirov, I. I. Kerina, J. Uzunova, M. Argirova
{"title":"Modeling of Protein and Aminophospholipid Glycation Using Low Molecular Weight Analogs. A Comparative Study","authors":"O. Argirov, I. I. Kerina, J. Uzunova, M. Argirova","doi":"10.1533/9781845698447.7.245","DOIUrl":"https://doi.org/10.1533/9781845698447.7.245","url":null,"abstract":"Summary (2-aminoethyl)phenethylphosphate and (2-aminoethyl)ethylphosphate were synthesized as models of aminophospholipids. Their glycation by glucose and fructose was compared with that of appropriate peptides (Gly-Phe, Gly-Gly, Gly-Lys) and amino compounds (2-aminoethanol, β-alanine). Formation of glycation products was studied by electron spectroscopy and reversed-phase HPLC. The results obtained confirm that amino groups in aminophospholipids are reactive enough to form glycation products under physiological conditions.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"47 4 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":"116781374","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
Maillard Products: Interference in Carbonyl Assay of Oxidized Protein 美拉德产品:对氧化蛋白羰基测定的干扰
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.405
Peter J Coassons, M. Bagga, Stephanie Mulligan
{"title":"Maillard Products: Interference in Carbonyl Assay of Oxidized Protein","authors":"Peter J Coassons, M. Bagga, Stephanie Mulligan","doi":"10.1533/9781845698447.8.405","DOIUrl":"https://doi.org/10.1533/9781845698447.8.405","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"92 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":"125184689","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
Antioxidative Activity of Non-Enzymatically Browned Proteins by Reaction with Lipid Oxidation Products 非酶促褐变蛋白与脂质氧化产物反应的抗氧化活性
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.6.225
F. Hidalgo, M. Alaiz, R. Zamora
{"title":"Antioxidative Activity of Non-Enzymatically Browned Proteins by Reaction with Lipid Oxidation Products","authors":"F. Hidalgo, M. Alaiz, R. Zamora","doi":"10.1533/9781845698447.6.225","DOIUrl":"https://doi.org/10.1533/9781845698447.6.225","url":null,"abstract":"Summary Three oxidized lipid/amino acid reaction (OLAARP): (1-methyl-4-pentyl-1,4-dihydropyridine-3,5-dicarbaldehyde, 1-(5′-amino-1′-carboxypentyl)pyrrole, and N -(carbobenzyloxy)-1(3)-(1′-(formyl(methyl)-hexyl)-L-histidine dehydrate), and two browned proteins (the monomer and the dimmer produced in the reaction between BSA and 4,5( E )-epoxy-2- E )-hepatenal) were prepared and tested for antioxidative activity in a microsomal system in order to investigate the antioxidative function of OLAARP and non-enzymatically browned proteins in biological systems. The microsomal sytem consisted fo freshly prepared trout muscle microsomes, which were oxidized with Cu 2+ , Fe 3+ /ascorbate, or Cu 2+ /H 2 O 2 at 37 °C and in the presence of the compound to be tested as antioxidant. The three OLAARP (tested at 50 μM) and the two browned proteins (tested at 40 μg/mL) efficiently protected against lipid peroxidation, assessed by the formation of thiobarbituric acid-reactive substances, and protein damage, determined by amino acid analysis. These results suggest that the formation of non-enzymatically browned proteins by reaction with lipid oxidation products may constitute an antioxidative defense mechanism, which could play a significant role in vivo .","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"16 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":"128034186","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
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