منابع مشابه
Maillard reaction inhibitors produced by Paecilomyces sp.
Maillard reaction inhibitors could be useful therapeutics for diabetes and other age-related diseases. We isolated for the first time 4-O-demethylsilvaticol (1) and (-)-mitorubrin (2) as Maillard reaction inhibitors from Paecilomyces sp. 3193B. Among the isolated inhibitors, 2 showed most potent inhibitory effect by an SDS-PAGE assay on cross-linked protein formation and by a fluorescent assay ...
متن کاملModifications of hemoglobin and myoglobin by Maillard reaction products (MRPs)
High performance liquid chromatography (HPLC) coupled with a Fraction Collector was employed to isolate Maillard reaction products (MRPs) formed in model systems comprising of asparagine and monosaccharides in the 60-180°C range. The primary MRP which is detected at 60°C is important for Acrylamide content and color/aroma development in foods and also in the field of food biotechnology for cont...
متن کاملGlucose 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 کاملMaillard Reaction Evaluation by Furosine Determination During Infant Cereal Processing
The furosine content of infant cereals has been used to evaluate the thermal damage caused to those foods during their manufacture (toasting, amylolysis and drying steps). The mean furosine contents of raw and toasted flours were 13·7 and 13·8 mg/100 g of protein, respectively. The furosine content increased to 47·3 mg/100 g of protein after hydrolysis using alpha-amylase. The amylolysis proces...
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: Journal for the Utilization of Agricultural Products
سال: 1961
ISSN: 0369-5174
DOI: 10.3136/nskkk1953.8.81