Food Chemistry Study on Enzymatic Browning and the Maillard Reaction

The Maillard reaction--from food chemistry to uraemia research.

Conclusion It would appear then, that both GBM and the renal parenchyma as a whole contain diverse charged components. Abnormalities of GBM anionic charge expression are more complex than at first conceived, reflecting often subtle alterations in membrane matrix charged structures which may have a minimal or profound, direct or indirect influence on membrane permeability. The original concept o...

Chemistry of Maillard reactions: recent studies on the browning reaction mechanism and the development of antioxidants and mutagens.

Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins

The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus influence consumers' choices. However, in recent years, MRPs have been linked to the increasing preval...

Optimization of Maillard Reaction between Glucosamine and Other Precursors by Measuring Browning with a Spectrophotometer

The individual Maillard reactions of glucose, glucosamine, cyclohexylamine, and benzylamine were studied at a fixed temperature of 120°C under different durations by monitoring the absorbance of the final products at 425 nm. Glucosamine was the most individually reactive compound, whereas the reactions of glucose, cyclohexylamine, and benzylamine were not significantly different from each other...

The Maillard reaction and pet food processing: effects on nutritive value and pet health.

The Maillard reaction, which can occur during heat processing of pet foods or ingredients, is known to reduce the bioavailability of essential amino acids such as lysine due to the formation of early and advanced Maillard reaction products (MRP) that are unavailable for utilisation by the body. Determination of the difference between total and reactive lysine by chemical methods provides an ind...