Influence of Maillard reaction extent on acid induced gels of whey proteins and dextrans

2019 ◽  
Vol 91 ◽  
pp. 224-231 ◽  
Author(s):  
María Julia Spotti ◽  
Paula Andrea Loyeau ◽  
Abril Marangón ◽  
Hernán Noir ◽  
Amelia Catalina Rubiolo ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Whey Proteins ◽  
Reaction Extent

scholarly journals The decrease in the IgG-binding capacity of intensively dry heated whey proteins is associated with intense Maillard reaction, structural changes of the proteins and formation of RAGE-ligands

2016 ◽  
Vol 7 (1) ◽  
pp. 239-249 ◽  
Author(s):  
Fahui Liu ◽  
Małgorzata Teodorowicz ◽  
Martinus A. J. S. van Boekel ◽  
Harry J. Wichers ◽  
Kasper A. Hettinga
Keyword(s):  
Heat Treatment ◽  
Maillard Reaction ◽  
Structural Changes ◽  
Binding Capacity ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Chemical Modifications ◽  
Milk Processing ◽  
Igg Binding

Heat treatment is the most common way of milk processing, inducing structural changes as well as chemical modifications in milk proteins.

Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction

2015 ◽  
Vol 177 ◽  
pp. 248-257 ◽  
Author(s):  
Marija Perusko ◽  
Ayah Al-Hanish ◽  
Tanja Cirkovic Velickovic ◽  
Dragana Stanic-Vucinic
Keyword(s):  
Maillard Reaction ◽  
Whey Proteins ◽  
Macromolecular Crowding

Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass

2007 ◽  
Vol 21 (3) ◽  
pp. 433-443 ◽  
Author(s):  
Laura Jiménez-Castaño ◽  
Mar Villamiel ◽  
Rosina López-Fandiño
Keyword(s):  
Molecular Mass ◽  
Maillard Reaction ◽  
Whey Proteins

scholarly journals Effect of milk proteins aggregation using Transglutaminase and Maillard reaction on Ca2+ milk gel

2018 ◽  
Vol 3 (1) ◽  
pp. 63-67
Author(s):  
Hassan Mahdi Alfayadh ◽  
Mohammed Latif Hamk ◽  
Kocher Jamal Ibrahim ◽  
Jasim Mohammed Al-Saadi
Keyword(s):  
Maillard Reaction ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
Gel Properties ◽  
Water Holding

Effect of transglutaminase, Maillard reaction induced crosslinking and the combination of transglutaminase and Maillard reaction induced crosslinking between whey proteins and caseins in milk on calcium milk gel properties were investigated. Treatment of milk with transglutaminase, Maillard reaction, and transglutaminase + Maillard reaction cause to the appearance of new high MW protein bands.  Water holding capacity, gel strength and sensory scores of gel samples increased and spontaneous whey separation decreased in calcium-induced milk gel made from transglutaminase and combination of transglutaminase and Maillard reaction treated milk compare with calcium-induced milk gel made from untreated milk alone.   

scholarly journals Comparison of Solid-State Glycation of Whey Proteins through Maillard Reaction between Microwave and Conductive Heating

10.5109/14058 ◽  
2009 ◽  
Vol 54 (1) ◽  
pp. 191-194
Author(s):  
Seiji Noma ◽  
Masanori Sumikawa ◽  
Yasuhiro Tsubokura ◽  
Tatsunori Inoue ◽  
Mika Tomozane ◽  
...  
Keyword(s):  
Solid State ◽  
Maillard Reaction ◽  
Whey Proteins ◽  
Conductive Heating

Modification of peptide functionality during enzymatic hydrolysis of whey proteins

RSC Advances ◽  
2015 ◽  
Vol 5 (118) ◽  
pp. 97400-97407 ◽  
Author(s):  
Aishwarya Mohan ◽  
M. Chinonye Udechukwu ◽  
Subin R. C. K. Rajendran ◽  
Chibuike C. Udenigwe
Keyword(s):  
Enzymatic Hydrolysis ◽  
Maillard Reaction ◽  
Carbonyl Compounds ◽  
Whey Proteins ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Nucleophilic Reaction ◽  
Hydrolysis Of ◽  
Reducing Capacity

Enzymatic hydrolysis of whey proteins increased the reducing capacity and decreased reactive sulfhydryl (SH) content of the peptides. Hydrolysis yielded Maillard reaction products and the carbonyl compounds depleted SH by nucleophilic reaction.

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