The interaction of metal ions with Maillard reaction products in a lactose–glycine model system

2009 ◽  
Vol 42 (3) ◽  
pp. 331-336 ◽  
Author(s):  
Danutė Teresė Ramonaitytė ◽  
Milda Keršienė ◽  
An Adams ◽  
Kourosch Abbaspour Tehrani ◽  
Norbert De Kimpe
Keyword(s):  
Metal Ions ◽  
Maillard Reaction ◽  
Model System ◽  
Maillard Reaction Products ◽  
Reaction Products

scholarly journals Copper(II)-complexation by non enzymatically glycated peptides

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S106-S108
Author(s):  
S. T Seifert ◽  
R. Krause ◽  
K. Gloe ◽  
T. Henle
Keyword(s):  
Aqueous Solution ◽  
Metal Ions ◽  
Stability Constants ◽  
Maillard Reaction ◽  
Metal Binding ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Nonenzymatic Glycation ◽  
The Stability

The purpose of our work was to examine the metal binding abilities of selected peptide bound Maillard reaction products (MRPs). The N<sup>α</sup>-hippuryl-protected MRPs N<sup>ε</sup>-fructoselysine and N<sup>ε</sup>-carboxymethyllysine were synthesised and measurement of stability constants for complexes formed with the physiologically important metal ions copper(II) and zinc(II) was carried out in aqueous solution (T = 298.1 K; I = 0.1M KNO<sub>3</sub>) using pH-potentiometry. The stability constants of N<sup>ε</sup>-fructoselysine and N<sup>ε</sup>-carboxymethyllysine with Cu(II) proved that new coordination centres are formed by the nonenzymatic glycation of proteins. With zinc(II) no complexation was observed. Physiological consequences are discussed, but further studies are necessary in order to clarify the effects of this phenomenon.

Formation of coloured Maillard reaction products in a gluten-glucose model system

1999 ◽  
Vol 66 (3) ◽  
pp. 293-299 ◽  
Author(s):  
Vincenzo Fogliano ◽  
Simona Maria Monti ◽  
Teresa Musella ◽  
Giacomino Randazzo ◽  
Alberto Ritieni
Keyword(s):  
Maillard Reaction ◽  
Model System ◽  
Maillard Reaction Products ◽  
Reaction Products

LC/MS Analysis and Antioxidative Efficiency of Maillard Reaction Products from a Lactose−Lysine Model System

1999 ◽  
Vol 47 (4) ◽  
pp. 1506-1513 ◽  
Author(s):  
Simona Maria Monti ◽  
Alberto Ritieni ◽  
Giulia Graziani ◽  
Giacomino Randazzo ◽  
Luisa Mannina ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Model System ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Ms Analysis

Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system

2009 ◽  
Vol 117 (1) ◽  
pp. 48-54 ◽  
Author(s):  
Fenglin Gu ◽  
Jin Moon Kim ◽  
Khizar Hayat ◽  
Shuqin Xia ◽  
Biao Feng ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Model System ◽  
Maillard Reaction Products ◽  
Reaction Products

Antioxidant activity of casein and Maillard reaction products from casein-sugar mixtures

1991 ◽  
Vol 58 (3) ◽  
pp. 313-320 ◽  
Author(s):  
Barry J. McGookin ◽  
Mary-Ann Augustin
Keyword(s):  
Antioxidant Activity ◽  
Methyl Linoleate ◽  
Maillard Reaction ◽  
Model System ◽  
Sugar Concentration ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Sugar Mixtures

SummaryThe antioxidant activity of casein and Maillard reaction products obtained by reaction of casein with glucose or lactose was studied. Antioxidant activity was evaluated in a model System containing methyl linoleate with haemoglobin as a pro-oxidant. Casein was antioxidative and heating casein in the presence of glucose or lactose resulted in enhancement of antioxidant activity. The development of antioxidant activity in reacted casein–sugar mixtures was determined as a function of initial casein and sugar concentration. The observed antioxidant activity of reacted casein–sugar mixtures was due to casein itself and Maillard reaction products resulting from reacting casein with sugar.

Sign in / Sign up

Export Citation Format

Share Document