A novel method has been developed for preparing nanogels with a lysozyme core and dextran shell. The method involves the Maillard dry-heat process and heat-gelation process. First, lysozyme-dextran conjugates were produced through the Maillard reaction. Then, the conjugate solution was heated above the denaturation temperature of lysozyme to produce nanogels. The nanogels are of spherical shape...

The transformation of methylene-active reducing Maillard intermediates 4-hydroxy-5-methyl-2h-furan3-one (norfuraneol, 1) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4h-pyran-4-one (DDMP) was studied in heated (at 70–95°C up to 2 h) model aqueous binary systems containing various reactive carbonyl Maillard intermediates. Among them, furan-2-carbaldehyde and its derivatives 5-hydroxymethylfuran-2-carb...

The development of off-flavors from oxidation reactions in cooked turkey products is a common problem and results in a less desirable, rancid flavor. Various strategies have been evaluated to minimize this off-flavor development, including vacuum and modified atmosphere packaging, feeding antioxidants to animals, and use of antioxidants in the final product. A natural protein-sugar reaction cal...

A novel highly water-soluble tetrazolium salt, WST-1 (4-[3-(4-iodophenyl)-2-(4-nitrophenyl)-2H-5-tetrazolio]-1,3-benzene disulfonate sodium salt), can be reduced to water-soluble formazan with a superoxide anion. Here, the WST-1 assay was applied to detect the superoxide anion generated during the Maillard reaction. A sample solution containing carbonyl compounds such as glyceraldehyde and glyc...

To investigate the role of the Maillard reaction in the pathogenesis of diabetic complications, we produced several clones of monoclonal antibodies against advanced glycation end products (AGEs) by immunizing mice with AGE-modified keyhole limpet hemocyanin, and found that one clone (AG-1) of the anti-AGE antibodies reacted specifically with imidazolones A and B, novel AGEs. Thus, the imidazolo...

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...

Tilapia is a freshwater fish group with sustainable prospect but suffers off-notes appearing during cooking processes. To promote pleasant odorants by thermal processes, tilapia fillets were cooked in different ways (roasting, microwave-heating, boiling and steaming). Their aroma profiles analysed special focus on umami-enhancing principal component analysis, correlated the heating time, colour...

AGEs are produced by a nonenzymatic glycation process called the Maillard reaction which involves the condensation of a reducing sugar or an aldehydic group and a protein amino group, with the formation of a series of reactive intermediates leading to stable, irreversible, seldom fluorescent, compounds known as advanced glycation end-products (AGEs). The reaction occurs both in food during heat...

Emulsion stability and emulsifying ability are two important factors in the food industry. Emulsions are thermodynamically unstable systems & surfactant must be present to stabilize the system. Proteins are widely used as emulsifiers in the food industry due to their interfacial structure. However, protein-stabilized emulsions are highly sensitive to environmental stresses such as pH, ionic str...

The antibacterial activity of water-soluble chitosan derivatives prepared by Maillard reactions against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Escherichia coli, Shigella dysenteriae, and Salmonella typhimurium was examined. Relatively high antibacterial activity against various microorganisms was noted for the chitosan-glucosamine derivative as compared to the acid-solu...