Conformational Stability of Ovalbumin Reacted with Glucose in a Maillard Reaction
نویسندگان
چکیده
منابع مشابه
Glucose homeostasis is differentially affected by dietary Maillard Reaction
Diabetes Complications, Baker IDI Heart and Diabetes Research Institute, Melbourne, Victoria, Australia Department of Immunology, Alfred Medical Research and Education Precinct, Monash University, Melbourne, Australia. Department of Nutrition and Dietetics, Monash University, Melbourne, Australia. Department of Medicine, The University of Melbourne, Melbourne, Australia. School of Chemistry and...
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Nonenzymatic glycation between ovalbumin (OVA) and seven D-aldohexoses was carried out to study the chemical and antioxidant characteristics of sugar-protein complexes formed in the dry state at 55 degrees C and 65% relative humidity for 2 d through the Maillard reaction (MR). The effects of Maillard reaction products (MRPs) modified with different aldohexoses on radical scavenging, lipid oxida...
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High oxidative capacity of polyunsaturated fatty acid rich oils is the main problem with their dietary application. The main objectives of this study were to determine the effects of different encapsulants and oil loading levels on nutritive value, fatty acid profile, and oxidative stability of microencapsulated fish oil powders. Four types of wall materials [glucose syrup and maltodextrin base...
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Diabetes and age-related eye disorders remain leading causes of blindness worldwide. While defined pathogenic mechanisms for many of these diseases remain elusive, there is increasing evidence that products of the Maillard reaction may play an important role in their etiology. Advanced glycation end products (AGEs) form though a range of pathways within Maillard chemistry, and there is evidence...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1983
ISSN: 0002-1369
DOI: 10.1080/00021369.1983.10865886