Effect of the dry-heating conditions on the glycosylation of β-lactoglobulin with dextran through the Maillard reaction

2005 ◽  
Vol 19 (5) ◽  
pp. 831-837 ◽  
Author(s):  
Laura Jiménez-Castaño ◽  
Mar Villamiel ◽  
Pedro J. Martín-Álvarez ◽  
Agustín Olano ◽  
Rosina López-Fandiño
Keyword(s):  
Maillard Reaction ◽  
Dry Heating ◽  
Β Lactoglobulin

scholarly journals Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit

Heliyon ◽  
2021 ◽  
Vol 7 (5) ◽  
pp. e07094
Author(s):  
Chalermkwan Somjai ◽  
Thanyaporn Siriwoharn ◽  
Kanokwan Kulprachakarn ◽  
Supakit Chaipoot ◽  
Rewat Phongphisutthinant ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Heating System ◽  
Antioxidative Properties ◽  
Dry Heating

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

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 Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions

2014 ◽  
Vol 3 (3) ◽  
pp. 144 ◽  
Author(s):  
Nicolas Decourcelle ◽  
Claire Sabourin ◽  
Thierry Aubry ◽  
Fabienne Guerard
Keyword(s):  
Maillard Reaction ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Sodium Caseinate ◽  
Natural Food ◽  
Food Ingredients ◽  
Mild Conditions ◽  
Dry Conditions ◽  
Dry Heating ◽  
Ageing Period

<p>Maillard Reaction (MR) was performed in ‘dry’ conditions at 50 °C for 48 h between native shrimp hydrolysate (HN) and xylose or dextran. Resulting emulsifying and antioxidant properties were assessed. HN was compared with a native sodium caseinate (CN) and its glycoconjugates, obtained in the same conditions. Compared to dextran, xylose resulted in significant browning after MR with HN or CN, but HN-xylose conjugates showed the most functional modifications. Increasing xylose/HN ratios led to significant molecular rearrangements in the peptide populations and intermediate aromatic compounds of the MR detected at 220 and 294 nm, respectively. Consequently, HN-xylose conjugates had higher reducing power than HN. Conversely, at 0.5% (w/w), a sharp increase in consistency index and apparent viscosity of emulsions after a 4-h ageing period was obtained with the lowest xylose/HN ratio. These results confirm that MR is a promising process for the production of new natural food ingredients from marine-derived protein sources.</p>

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