introduction: engineering of food proteins with improved functional properties and higher resistance to heat is the main goal of food scientists. food technologists are always seeking for innovative, simple and effective methods to manipulate proteins, hence natural modification has had the most attention in last decades. one of the natural ways used for protein modifications ismaillard graftin...

The Maillard reaction (MR) is a non-enzymatic browning reaction that occurs between carbonyl and amino groups present in foods that are processed or cooked at high temperatures; the result being a vast number of reaction products, termed Maillard reaction products (MRPs). Whereas initial stages of the reaction produce small molecular weight, colorless products; some being volatile and contribut...

Graphical Abstract “A key experience in my education was the interdisciplinary training different research groups with a diversity of focus and culture … My favorite example chemistry everyday life is Maillard reaction when cooking braised pork belly …” Find out more about Hong-Jie Peng his Introducing Profile.

20 © 2009 VÚP Food Research Institute, Bratislava Thermal treatment, a common way of improving digestibility, safety and quality of many foods, is used for ages. Besides unambiguous desirable aspects of Maillard reaction associated with this treatment, which is responsible for the development of the brown colour and many sensorially active components of food, certain detrimental effects of this...

The results of a modified Middlebrook-Dubos hemagglutination test in leprosy were reported recently from this laboratory (4). Old Tuberculin 4X Lederle was employed in that test to sensitize the sheep red blood cells. In a series of 261 cases it was observed that titers above those found in controls occurred in 231 cases, or 88.5 per cent. In 1951 Maillard and Gagliardo (1) described a compleme...

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...

Five new stilbene dimers were isolated from the lianas of Gnetum parvifolium in addition to known stilbenoids. The structures of the compounds were established on the basis of spectroscopic evidence, including long-range coupling and nuclear Overhauser effect experiments, in NMR spectrum. Among the isolates, 2b-hydroxyampelopsin F showed potent inhibitory activity in the Maillard reaction.

The Amadori compound is the major single modification of the extracellular matrix by the Maillard reaction in vivo. It is also a source of biologically active glycoxidation products and the formation of glucosepane, the major protein cross-link found in biological tissues so far. For this reason, introduction of deglycating enzymes as anti-aging strategy would be desirable. This article provide...

Thermal damage to proteins can reduce their nutritional value. The effects of toasting time on the kinetics of hydrolysis, the resulting molecular weight distribution of 00-rapeseed meal (RSM) and the soluble and insoluble protein fractions separated from the RSM were studied. Hydrolysis was performed with pancreatic proteases to represent in vitro protein digestibility. Increasing the toasting...