Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars

2013 ◽  
Vol 67 (2) ◽  
pp. 220-228 ◽  
Author(s):  
Qian Liu ◽  
Jing Li ◽  
Baohua Kong ◽  
Peijun Li ◽  
Xiufang Xia
Keyword(s):  
Whey Protein ◽  
Maillard Reaction ◽  
Reducing Sugars ◽  
Antioxidant Properties ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Maillard Reaction Products ◽  
Reaction Products

Maillard conjugates of whey protein isolate–xylooligosaccharides for the microencapsulation of Lactobacillus rhamnosus: protective effects and stability during spray drying, storage and gastrointestinal digestion

2021 ◽  
Author(s):  
Yang Liao ◽  
Yu Hu ◽  
Nan Fu ◽  
Juwu Hu ◽  
Hua Xiong ◽  
...  
Keyword(s):  
Whey Protein ◽  
Spray Drying ◽  
Lactobacillus Rhamnosus ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Maillard Reaction Products ◽  
Protective Effects ◽  
Reaction Products ◽  
Gastrointestinal Digestion ◽  
Heat Method

The Maillard reaction products (MRPs) of whey protein isolate (WPI) and xylooligosaccharides (XOS) were prepared by a moist heat method for use as protectants to encapsulate Lactobacillus rhamnosus via spray drying.

Antioxidant properties of formula derived Maillard reaction products in colons of intrauterine growth restricted pigs

2016 ◽  
Vol 7 (6) ◽  
pp. 2582-2590 ◽  
Author(s):  
Ghada Elmhiri ◽  
Dounia Hamoudi ◽  
Samir Dou ◽  
Narges Bahi-Jaber ◽  
Julie Reygnier ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Maillard Reaction ◽  
Antioxidant Properties ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Intrauterine Growth ◽  
The Impact ◽  
And Oxidative Stress

The present study has been conducted to evaluate the impact of the consumption of high MRP formula on changes in the microbiota and oxidative stress in the colon of IUGR piglets.

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