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Marina Munari - One of the best experts on this subject based on the ideXlab platform.
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Progress of the Maillard Reaction and antioxidant action of Maillard Reaction products in preheated model systems during storage.
Journal of Agricultural and Food Chemistry, 2000Co-Authors: Dino Mastrocola, Marina MunariAbstract:The progress of the Maillard Reaction and the effect of Maillard Reaction products (MRPs) on lipid oxidation in preheated model systems containing pregelatinized starch, glucose, lysine, and soybean oil have been studied during storage. The samples, either containing all components or excluding one or more of them, were heated at 100 °C for 90 min and then stored for up to 180 days at 25 °C. Browning indices and lipid oxidation were measured, and the results showed that, in samples containing oil, the Maillard Reaction had a significant rate also at room temperature and confirmed the ability of MRPs to retard peroxide formation. Under the conditions adopted the rate of the Maillard Reaction was increased by the presence of the oil and its oxidation products. The antioxidant action of the MRPs was also evaluated using a peroxide scavenging test based on crocin bleaching. The results demonstrated that antioxidant activity developed with increased browning of the samples. Keywords: Maillard Reaction; antioxi...
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Progress of the Maillard Reaction and antioxidant action of Maillard Reaction products in preheated model systems during storage.
Journal of agricultural and food chemistry, 2000Co-Authors: Dino Mastrocola, Marina MunariAbstract:The progress of the Maillard Reaction and the effect of Maillard Reaction products (MRPs) on lipid oxidation in preheated model systems containing pregelatinized starch, glucose, lysine, and soybean oil have been studied during storage. The samples, either containing all components or excluding one or more of them, were heated at 100 degrees C for 90 min and then stored for up to 180 days at 25 degrees C. Browning indices and lipid oxidation were measured, and the results showed that, in samples containing oil, the Maillard Reaction had a significant rate also at room temperature and confirmed the ability of MRPs to retard peroxide formation. Under the conditions adopted the rate of the Maillard Reaction was increased by the presence of the oil and its oxidation products. The antioxidant action of the MRPs was also evaluated using a peroxide scavenging test based on crocin bleaching. The results demonstrated that antioxidant activity developed with increased browning of the samples.
Dino Mastrocola - One of the best experts on this subject based on the ideXlab platform.
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Progress of the Maillard Reaction and antioxidant action of Maillard Reaction products in preheated model systems during storage.
Journal of Agricultural and Food Chemistry, 2000Co-Authors: Dino Mastrocola, Marina MunariAbstract:The progress of the Maillard Reaction and the effect of Maillard Reaction products (MRPs) on lipid oxidation in preheated model systems containing pregelatinized starch, glucose, lysine, and soybean oil have been studied during storage. The samples, either containing all components or excluding one or more of them, were heated at 100 °C for 90 min and then stored for up to 180 days at 25 °C. Browning indices and lipid oxidation were measured, and the results showed that, in samples containing oil, the Maillard Reaction had a significant rate also at room temperature and confirmed the ability of MRPs to retard peroxide formation. Under the conditions adopted the rate of the Maillard Reaction was increased by the presence of the oil and its oxidation products. The antioxidant action of the MRPs was also evaluated using a peroxide scavenging test based on crocin bleaching. The results demonstrated that antioxidant activity developed with increased browning of the samples. Keywords: Maillard Reaction; antioxi...
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Progress of the Maillard Reaction and antioxidant action of Maillard Reaction products in preheated model systems during storage.
Journal of agricultural and food chemistry, 2000Co-Authors: Dino Mastrocola, Marina MunariAbstract:The progress of the Maillard Reaction and the effect of Maillard Reaction products (MRPs) on lipid oxidation in preheated model systems containing pregelatinized starch, glucose, lysine, and soybean oil have been studied during storage. The samples, either containing all components or excluding one or more of them, were heated at 100 degrees C for 90 min and then stored for up to 180 days at 25 degrees C. Browning indices and lipid oxidation were measured, and the results showed that, in samples containing oil, the Maillard Reaction had a significant rate also at room temperature and confirmed the ability of MRPs to retard peroxide formation. Under the conditions adopted the rate of the Maillard Reaction was increased by the presence of the oil and its oxidation products. The antioxidant action of the MRPs was also evaluated using a peroxide scavenging test based on crocin bleaching. The results demonstrated that antioxidant activity developed with increased browning of the samples.
Hugues Brevard - One of the best experts on this subject based on the ideXlab platform.
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Contribution of mass spectrometry to the study of the Maillard Reaction in food
Mass Spectrometry Reviews, 2005Co-Authors: Laurent B. Fay, Hugues BrevardAbstract:The Maillard Reaction or non-enzymatic browning corresponds to a set of Reactions occurring between amines and carbonyl compounds, especially reducing sugars. The Maillard Reaction is known to occur in heated, dried, or stored foods and in vivo in mammalian organisms. In food, the Maillard Reaction is responsible for changes in colour, flavor, and nutritive value but also for the formation of stabilizing and mutagenic compounds. Because of the complexity of the Maillard Reaction, mass spectrometry, coupled or not to separation techniques, is a key tool in this research area and we will review in this article the contribution of mass spectrometry to the understanding of this Reaction. Different steps of Maillard Reaction will be described and the importance and the role played by mass spectrometry will be highlighted. In addition, different approaches to investigate the Maillard Reaction from the formation of Amadori products (early Maillard Reaction product) to the flavor and melanoidin production will also be covered. © 2004 Wiley Periodicals, Inc., Mass Spec Rev 24:487–507, 2005
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Contribution of mass spectrometry to the study of the Maillard Reaction in food.
Mass spectrometry reviews, 2005Co-Authors: Laurent B. Fay, Hugues BrevardAbstract:The Maillard Reaction or non-enzymatic browning corresponds to a set of Reactions occurring between amines and carbonyl compounds, especially reducing sugars. The Maillard Reaction is known to occur in heated, dried, or stored foods and in vivo in mammalian organisms. In food, the Maillard Reaction is responsible for changes in colour, flavor, and nutritive value but also for the formation of stabilizing and mutagenic compounds. Because of the complexity of the Maillard Reaction, mass spectrometry, coupled or not to separation techniques, is a key tool in this research area and we will review in this article the contribution of mass spectrometry to the understanding of this Reaction. Different steps of Maillard Reaction will be described and the importance and the role played by mass spectrometry will be highlighted. In addition, different approaches to investigate the Maillard Reaction from the formation of Amadori products (early Maillard Reaction product) to the flavor and melanoidin production will also be covered.
Jennifer M. Ames - One of the best experts on this subject based on the ideXlab platform.
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Novel approaches to the analysis of the Maillard Reaction of proteins
Electrophoresis, 2001Co-Authors: Sian E. Fayle, Jackie P. Healy, Paula A. Brown, Elizabeth A Reid, Juliet A. Gerrard, Jennifer M. AmesAbstract:The Maillard Reaction comprises a complex network of Reactions which has proven to be of great importance in both food science and medicine. The majority of methods developed for studying the Maillard Reaction in food have focused on model systems containing amino acids and monosaccharides. In this study, a number of electrophoretic techniques, including two-dimensional gel electrophoresis and capillary electrophoresis, are presented. These have been developed specifically for the analysis of the Maillard Reaction of food proteins, and are giving important insights into this complex process.
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The Maillard Reaction
Biochemistry of Food Proteins, 1992Co-Authors: Jennifer M. AmesAbstract:The Maillard Reaction is a type of non-enzymic browning which involves the Reaction of carbonyl compounds, especially reducing sugars, with cornpounds which possess a free amino group, such as amino acids, amines and proteins. In most foods, the e-amino groups of the lysine residues of proteins are the most important source of free amino groups, and the ease with which they take part in the Reaction explains why the Maillard Reaction is the most important route to nutritional damage of food proteins. 1,2 The Maillard Reaction in fact comprises a complex network of intertwining Reactions and takes place during food processing, especially when heat treatment is involved, and also on storage. Apart from resulting in nutritional damage, the Maillard Reaction is also primarily responsible for the development of aroma and colour, which may be desirable or undesirable, in heated foods. It also results in the formation of potentially toxic compounds and in the development of components with antioxidant properties.3 In addition, it occurs in vivo. The Maillard Reaction and its ramifications are so important that four symposia have been devoted to it over the last 12 years.4–7
Hiroki Saeki - One of the best experts on this subject based on the ideXlab platform.
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Effect of Maillard Reaction on Allergenicity of Scallop Tropomyosin
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Atsushi Nakamura, Dong-hyun Ahn, Takao Ojima, Kazuhiko Watanabe, Hiroki SaekiAbstract:Scallop tropomyosin (TM), the major allergen of shellfish, was prepared from adductor muscles and reacted with four reducing sugars to investigate the effect of the Maillard Reaction on the allergenicity of TM. The IgE-binding ability of TM increased significantly with the progress of the Reaction with glucose, ribose, and maltose, but not with maltotriose. The allergenicity was enhanced at the early stage of the Maillard Reaction, and the trend of the effect depended on the type of reducing sugar used. 2,4,6-Trinitrobenzenesulfonic acid treatment of the lysine residues in TM showed that the protein surface charge resulting from the Maillard Reaction had no effect on the enhancement of the allergenicity. Thus, the change in the allergenicity would be closely related to the structural change caused by the Maillard Reaction. Keywords: Scallop; tropomyosin; marine invertebrate; seafood allergy; allergenicity; Maillard Reaction
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Effect of Maillard Reaction on allergenicity of scallop tropomyosin.
Journal of agricultural and food chemistry, 2005Co-Authors: Atsushi Nakamura, Dong-hyun Ahn, Takao Ojima, Kazuhiko Watanabe, Hiroki SaekiAbstract:Scallop tropomyosin (TM), the major allergen of shellfish, was prepared from adductor muscles and reacted with four reducing sugars to investigate the effect of the Maillard Reaction on the allergenicity of TM. The IgE-binding ability of TM increased significantly with the progress of the Reaction with glucose, ribose, and maltose, but not with maltotriose. The allergenicity was enhanced at the early stage of the Maillard Reaction, and the trend of the effect depended on the type of reducing sugar used. 2,4,6-Trinitrobenzenesulfonic acid treatment of the lysine residues in TM showed that the protein surface charge resulting from the Maillard Reaction had no effect on the enhancement of the allergenicity. Thus, the change in the allergenicity would be closely related to the structural change caused by the Maillard Reaction.
