In vitro antioxidant and cytoprotective properties of Maillard reaction products from phloridzin‐amino acid model systems

2017 ◽  
Vol 98 (2) ◽  
pp. 590-597 ◽  
Author(s):  
Linna Han ◽  
Feng Li ◽  
Qijian Yu ◽  
Dapeng Li
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Model Systems ◽  
Maillard Reaction Products ◽  
Reaction Products

The digestibility and performance of complementary feedingstuffs using maillard reaction products in the post weaning pig

2007 ◽  
Vol 2007 ◽  
pp. 84-84
Author(s):  
M. J. Hutchinson ◽  
M. E. E. McCann ◽  
V Beattie
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Nutritive Value ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
High Quality ◽  
Cooking Process ◽  
Weaning Pig ◽  
And Performance

The addition of ‘high quality’ complementary feedingstuffs to the diet of the post weaning pig can positively impact on growth and lean muscle deposition. The Maillard Reaction bonds amino acid and sugar molecules together, and is one of the major pathways in the chemical changes that occur in the cooking process. Cooking of feedingstuffs has been shown to improve the digestibility and nutritive value of a diet (Pickford et al, 1992). In this study, lysine (Lys), methionine (Met) and threonine (Thr) where chemically reacted with sugar molecules to give in vitro early Maillard Reaction Products (MRP). The aim of this study was to assess what effect the addition of a solution of these MRPs to a complementary feedingstuff (Matan XL) would have on overall diet digestibility and subsequent piglet performance.

Antioxidant and chelating capacity of Maillard reaction products in amino acid-sugar model systems: applications for food processing

2017 ◽  
Vol 97 (11) ◽  
pp. 3522-3529 ◽  
Author(s):  
Blanca A Mondaca-Navarro ◽  
Luz A Ávila-Villa ◽  
Aarón F González-Córdova ◽  
Jaime López-Cervantes ◽  
Dalia I Sánchez-Machado ◽  
...  
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Food Processing ◽  
Model Systems ◽  
Maillard Reaction Products ◽  
Reaction Products
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