Comparative study on the effects of d-psicose and d-fructose in the Maillard reaction with β-lactoglobulin

2013 ◽  
Vol 22 (2) ◽  
pp. 341-346 ◽  
Author(s):  
Yan Zeng ◽  
Huan Zhang ◽  
Yuping Guan ◽  
Lili Zhang ◽  
Yuanxia Sun
Keyword(s):  
Comparative Study ◽  
Maillard Reaction ◽  
Β Lactoglobulin

scholarly journals Cysteine Mediated Formation of N-&epsilon -Carboxymethyllysine (CML) on Proteins

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S156-S159
Author(s):  
U. Schwarzenbolz ◽  
T. Henle
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Reaction System ◽  
Lysine Content ◽  
Beta Casein ◽  
Arginine Residues ◽  
Beta Lactoglobulin ◽  
Β Lactoglobulin

The reaction of glyoxal with nucleophilic amino acids was monitored for β-casein as well as β-lactoglobulin. As predicted from previous experiments with hippuryl amino acids, a measurable decrease of arginine can be found in the thiol-free β-casein, while the lysine content remained almost unchanged. For β-lactoglobulin, the incubation with glyoxal led to a slight decrease in the lysine content, while the arginine residues remained unmodified. Here, in accordance with nucleophilicity, it is suggested, that mainly cystein residues react with glyoxal. In solutions containing β-casein with or without glutathione, the effects were less pronounced and regarding the lysine and arginine content, the influence of thiols could hardly be recorded on a significant level. However, comparing the CML levels in the different incubations, it becomes obvious, that glutathione is favouring CML formation in a concentration depended manner. Therefore, the use of CML as an indicator, e.g. for the Maillard reaction, must be related to the composition of the reaction system.

Covalent β-lactoglobulin-maltodextrin amyloid fibril conjugate prepared by the Maillard reaction

2020 ◽  
pp. 128388
Author(s):  
Mehri Karbasi ◽  
Antoni Sánchez-Ferrer ◽  
Jozef Adamcik ◽  
Gholamreza Askari ◽  
Ashkan Madadlou ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Amyloid Fibril ◽  
Β Lactoglobulin

scholarly journals A comparative study of physicochemical and functional properties of silver carp myofibrillar protein glycated with glucose and maltodextrin

RSC Advances ◽  
2017 ◽  
Vol 7 (2) ◽  
pp. 1008-1015 ◽  
Author(s):  
Shulai Liu ◽  
Peicheng Zhao ◽  
Jingjing Zhang ◽  
Qiuhong Xu ◽  
Yuting Ding ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Comparative Study ◽  
Functional Properties ◽  
Maillard Reaction ◽  
Silver Carp ◽  
Myofibrillar Protein ◽  
Hypophthalmichthys Molitrix ◽  
Physicochemical And Functional Properties

Myofibrillar protein (Mf) from silver carp (Hypophthalmichthys molitrix) was incubated with glucose and maltodextrin for 0–96 h at 50 °C and 75% relative humidity to obtain glycoconjugates in different periods of the Maillard reaction.

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