Conformational Stability of Ovalbumin Reacted with Glucose in a Maillard Reaction

نویسندگان
چکیده

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

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...

متن کامل

Antioxidant effects of Maillard reaction products obtained from ovalbumin and different D-aldohexoses.

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...

متن کامل

Investigating the effects of varying wall materials and oil loading levels on stability and nutritional values of spray dried fish oil

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...

متن کامل

functional and stability profile changes of soy proteins cross linked with dextran through natural maillard reaction

introduction: proteins play a fundamental role in biological systems and are often sensitive against organic solvents, heat and other damaging factors. proteins are the basic component of food formulations and enhancement the functional characteristics and stability of the proteins has always been the main goal of food industry engineers. one of the natural ways used for protein modifications i...

متن کامل

The maillard reaction in eye diseases.

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...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: Agricultural and Biological Chemistry

سال: 1983

ISSN: 0002-1369

DOI: 10.1080/00021369.1983.10865886