Racemization of amino acids during classical and microwave oven hydrolysis — application to aspartame and a Maillard reaction system

2001 ◽  
Vol 74 (2) ◽  
pp. 217-224 ◽  
Author(s):  
Marianne Stenberg ◽  
György Marko-Varga ◽  
Rickard Öste
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Reaction System ◽  
Microwave Oven

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.

scholarly journals Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions

RSC Advances ◽  
2021 ◽  
Vol 11 (45) ◽  
pp. 27772-27781
Author(s):  
Furong Wang ◽  
Hailiang Shen ◽  
Xi Yang ◽  
Ting Liu ◽  
Yali Yang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sunflower Seed ◽  
Seed Protein ◽  
Heating Temperature ◽  
Reaction Model

Exploring the effect of heating temperature and time on the formation of pyrazines; revealing the potential roles of FAAs and hydrolyzed sunflower seed peptides in the Maillard reaction model.

Effect of Reaction Conditions on the Volatile Pyrazines Components of Defatted Flaxseed Meal in the Maillard Reaction System

2020 ◽  
Vol 97 (12) ◽  
pp. 1385-1399
Author(s):  
Lin Li ◽  
Lin Wang ◽  
Jiang Liu ◽  
Jiawei Yang ◽  
Wenxia Wu ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Reaction System ◽  
Reaction Conditions ◽  
Flaxseed Meal

Kinetic modeling of Maillard reaction system subjected to pulsed electric field

2013 ◽  
Vol 20 ◽  
pp. 121-125 ◽  
Author(s):  
Zhonghe Wang ◽  
Jun Wang ◽  
Shoujun Guo ◽  
Sen Ma ◽  
Shu-Juan Yu
Keyword(s):  
Electric Field ◽  
Kinetic Modeling ◽  
Maillard Reaction ◽  
Reaction System ◽  
Pulsed Electric Field

scholarly journals Radiometric studies on the oxidation of (U-14C) L-amino acids by drug-susceptible and drug-resistant mycobacteria

1987 ◽  
Vol 29 (5) ◽  
pp. 312-316
Author(s):  
Edwaldo E. Camargo ◽  
Teresa M. Kopajtic ◽  
Glinda K. Hopkins ◽  
Nancy P. Cannon ◽  
Henry N. Wagner Jr
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Reaction System ◽  
Tuberculosis H37rv ◽  
Assay System ◽  
Acid Oxidation ◽  
Resistant Organism ◽  
Drug Resistant ◽  
Amino Acid Oxidation ◽  
Radiometric Assay

A radiometric assay system has been used to study oxidation patterns of (U-14C) L-amino acids by drug-susceptible and drug-resistant mycobacteria. Drug-susceptible M. tuberculosis (H37Rv TMC 102 and Erdman) along with the drug-resistant organism M. tuberculosis (H37 Rv TMC 303), M. bovis, M. avium, M. intracellulare, M. kansasii and M. chelonei were used. The organisms were inoculated into a sterile reaction system with liquid 7H9 medium and one of the (U-14C) L-amino acids. Each organism displayed a different pattern of amino acid oxidation, but these patterns were not distinctive enough for identification of the organism. Complex amino acids such as proline, phenylalanine and tyrosine were of no use in identification of mycobacteria, since virtually all organisms failed to oxidize them. There was no combination of substrates able to separate susceptible from resistant organisms.

scholarly journals Advances in Chemistry of Isothiocyanate-derived Colourants

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S207-S210
Author(s):  
K. Cejpek ◽  
J. Velíšek
Keyword(s):  
Amino Acids ◽  
Essential Oils ◽  
Maillard Reaction ◽  
Heterogeneous Group ◽  
Model Systems ◽  
Alkaline Media ◽  
Reaction Conditions ◽  
Condensation Products ◽  
Amino Compounds ◽  
Methylene Group

This study is focused on the reactions of isothiocyanates (ITCs) in the presence of amino compounds leading to coloured structures <I>via</I> substituted 2-thiohydantoins. A series of complementary experiments has been done and appropriate reaction conditions and structural prerequisites have been defined. Low-molecular colourants isolated and characterised from the model systems can be sorted into three groups. Yellow to red diastereomeric dehydrodimers of 2-thiohydantoin derivatives that contain an acidic methylene group are formed in mixtures consisted of ITCs and amino acids with &alpha;-methylene group in mild acidic to mild alkaline systems. The condensation products of the 2-thiohydantoins with reactive aromatic or heterocyclic carbaldehydes from the Maillard reaction, essential oils etc. comprise a heterogeneous group of mostly yellow colourants. Blue compounds of two types are structurally more complicated structures that arise from <I>N</I>-substituted amino acids and ITCs in alkaline media.

The Maillard Reaction in Fish Products

1950 ◽  
Vol 8a (2) ◽  
pp. 74-81 ◽  
Author(s):  
H. L. A. Tarr
Keyword(s):  
Amino Acids ◽  
Metal Ions ◽  
Maillard Reaction ◽  
Aldehyde Group ◽  
Fish Products ◽  
Free Aldehyde

The brown discolouration which occurs on heating (120 °C., 1 hr.) white flesh of fish was found to be due largely to reactions of the Maillard type. Browning did not occur in leached flesh unless compounds containing a free aldehyde group, or a potential free aldehyde group, were added. Addition of amino acids and substances which did not possess a free aldehyde group did not occasion browning in leached flesh. Discolouration was inhibited by bisulphite and hydroxylamine and slightly by acids, but it was not affected by heating in vacuo, by storing whole fish in ice prior to heating or by addition of metal ions.

scholarly journals Conjugation of Rare Sugar with Amino acids by the Maillard Reaction

2011 ◽  
Vol 25 (S1) ◽  
Author(s):  
YOKO SHIRAI ◽  
HITOMI SASAKI ◽  
WATARU KAMIMURA
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Rare Sugar
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