Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids

2017 ◽  
Vol 97 (12) ◽  
pp. 4210-4218 ◽  
Author(s):  
Haining Xu ◽  
Xiaoming Zhang ◽  
Eric Karangwa ◽  
Shuqin Xia
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Enzymatic Browning ◽  
Maillard Reaction Products ◽  
Antioxidant Ability ◽  
Reaction Products ◽  
Browning Inhibition

Inhibition effects of Maillard reaction products derived from l-cysteine and glucose on enzymatic browning catalyzed by mushroom tyrosinase and characterization of active compounds by partial least squares regression analysis

RSC Advances ◽  
2016 ◽  
Vol 6 (70) ◽  
pp. 65825-65836 ◽  
Author(s):  
Haining Xu ◽  
Xiaoming Zhang ◽  
Eric Karangwa
Keyword(s):  
Regression Analysis ◽  
Least Squares ◽  
Maillard Reaction ◽  
Partial Least Squares Regression ◽  
Enzymatic Browning ◽  
Maillard Reaction Products ◽  
Mushroom Tyrosinase ◽  
Least Squares Regression ◽  
Reaction Products

Inhibition of tyrosinase activity by Maillard reaction products derived from cysteine and glucose (Cys-MRPs) was studied.

Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models

2020 ◽  
Vol 981 ◽  
pp. 196-201
Author(s):  
Pui Khoon Hong ◽  
Kay May Low ◽  
Siew Yen Moo ◽  
Yiing Chyn Teh
Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Sea Cucumber ◽  
Incubation Temperature ◽  
Enzymatic Browning ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Preliminary Assessment ◽  
High Potency

Four models were developed to assess the development of non-enzymatic browning and antioxidant activity in mixtures of sea cucumber derived gelatin (control), gelatin-glucose, gelatin-fructose and gelatin-glucosamine. All gelatin-sugar models were prepared in mixtures consisted of 5% w/v gelatin and 1.25% w/v sugar and compared against a control (5% w/v gelatin). The mixtures were incubated at 37 °C and 70 °C respectively for up to 24 h. The progress of non-enzymatic browning was monitored via changes in absorption at 280 nm, 320 nm and 420 nm. The gelatin-glucosamine model showed greater development in early Maillard reaction products (280 nm) and pre-melanoidins (320 nm) when incubated at 70 °C after 16 h of incubation. Meanwhile lower incubation temperature (37 °C) promoted browning development (420 nm) in all the models. The gelatin-glucosamine mixture incubated at 70 °C showed high potency in antioxidant activity (p<0.05), this is in accordance to the greater reactivity of glucosamine in the formation of Maillard reaction products at the early and intermediate stages. The results suggested the gelatin-glucosamine model can be further optimized to achieve high potency in antioxidant activity and a desired browning intensity to cater specific applications such as in food and biomaterials.

Mutagenic Activity of the Maillard Reaction Products of Ribose with Different Amino Acids

1987 ◽  
Vol 52 (3) ◽  
pp. 757-760 ◽  
Author(s):  
G. GAZZANI ◽  
P. VAGNARELLI ◽  
M.T. CUZZONI ◽  
P.G. MAZZA
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Mutagenic Activity ◽  
Maillard Reaction Products ◽  
Reaction Products
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