Antioxidation capacity of Maillard systems with carbonyl products of sugar fragmentation
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چکیده
منابع مشابه
Antioxidant and anti-inflammatory activities of Maillard reaction products isolated from sugar-amino acid model systems.
We investigated the antioxidant and anti-inflammatory activities of both crude and ultrafiltrated Maillard reaction (MR) products (MRPs) derived from sugar-amino acid MR models, comprising fructose (Fru), glucose (Glu) or ribose (Rib) reacted with glycine (Gly) or lysine (Lys), respectively. Crude MRPs derived from Glu-Lys showed the greatest capacity (P < 0.05) to inhibit nitric oxide (NO) and...
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The Maillard reaction occurring between amino group and carbonyl group produces neoformed compounds having certain levels of antioxidant activity depending on the reaction conditions and the type of reactants. In this study, maillard reaction products (MRPs) derived from four model systems including chitosan-glucose (CG), chitosan-fructose (CF), chitosanmaltose (CM) and chitosan-lactose (CL) so...
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Emphasis over the past year has been on editorial effort to bring Chapter 44, Sugar and Sugar Products of the Official Methods of Analysis of AOAC INTERNATIONAL (OMA) to the high standards set for the 17th Edition of the compendium. In addition, 2 method studies were reported and subjected to peer review, respectively, dealing with detection of adulteration of maple syrup by beet or cane sugar ...
متن کاملThe Maillard Reaction Application to Confectionery Products
2 Introduction The reaction between sugars and amino groups was first described in 1908 by two Englishmen, Ling & Malting, who considered color formation in beer. In 1912 Louis-Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as ...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2004
ISSN: 1212-1800,1805-9317
DOI: 10.17221/10612-cjfs