scholarly journals Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from cocoa beans of different Theobroma cacao L. groups

2018 ◽  
Vol 245 (1) ◽  
pp. 111-128 ◽  
Author(s):  
Joanna Oracz ◽  
Ewa Nebesny
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Maillard Reaction ◽  
Theobroma Cacao ◽  
Physicochemical Characteristics ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Cocoa Beans ◽  
Theobroma Cacao L

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

2010 ◽  
Vol 120 (2) ◽  
pp. 505-511 ◽  
Author(s):  
Feng-Lin Gu ◽  
Jin Moon Kim ◽  
Shabbar Abbas ◽  
Xiao-Ming Zhang ◽  
Shu-Qin Xia ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
High Molecular Weight ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products

scholarly journals Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems

Polymers ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 1901
Author(s):  
Hong-Ting Victor Lin ◽  
Der-Sheng Chan ◽  
Ling-Yu Kao ◽  
Wen-Chieh Sung
Keyword(s):  
Molecular Weight ◽  
Maillard Reaction ◽  
Kinematic Viscosity ◽  
Model Systems ◽  
Low Molecular Weight ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
All Solutions ◽  
Low Molecular Weight Chitosan ◽  
Food Model

The aim of this research was to investigate the effects of the addition of 0.5% hydroxymethylfurfural (HMF) and low molecular chitosan on acrylamide and HMF formation in a food model system, which contains 0.5% glucose, asparagine, and HMF within 30 min of heating at 180 °C. At an interval of 10 min, all solutions were evaluated in the following aspects: reducing sugar, asparagine, acrylamide, HMF content, pH, Maillard reaction products, kinematic viscosity, and color. After heating for 10 min, the kinematic viscosity of solutions containing chitosan reduced significantly. The values of the acrylamide, HMF, and absorbance increased at OD294 and OD420 (optical density measured at 294 nm and 420 nm) of solutions. Experimental results showed that low-molecular-weight chitosan might be hydrolyzed into much lower molecular weight, followed by the decrease in kinematic viscosity of the solution at pH lower than 6 and the increase in the formation of acrylamide after heating for 30 min.

scholarly journals ISOLATION AND PURIFICATION OF LIPASE FROM COCOA BEANS (Theobroma cacao. L.) OF CLONE PBC 159

2010 ◽  
Vol 8 (1) ◽  
pp. 104-110 ◽  
Author(s):  
Ratna Agung Samsumaharto
Keyword(s):  
Molecular Weight ◽  
Theobroma Cacao ◽  
Specific Activity ◽  
Cocoa Beans ◽  
Isolation And Purification ◽  
Ammonium Sulphate Precipitation ◽  
Lipase Enzyme ◽  
Sds Page ◽  
Activity Yield ◽  
Theobroma Cacao L

Lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) was extracted and purified from acetone dry powder of cocoa (Theobroma cacao. L.) of clone PBC 159 extract. The Lipase  from AcDP of cocoa beans was used for purification using 40-60 and 60-80% ammonium sulphate precipitation. The resulted indicated 44.73 and 60.51-fold purification with 26.74 and 33.31% recovery lipase activity (yield), respectively. The crude lipase enzyme from both precipitation were eluted, producing a single peak after applying through Sephacryl S-200 chromatography. The purified enzyme had a uniform specific activity throughout the final chromatography peak. The results from SDS-PAGE analysis showed that the molecular weight of the lipase enzyme was in between 45-66 kDa.   Keywords: isolation, purification, lipase, cocoa beans

Sign in / Sign up

Export Citation Format

Share Document