The Maillard reaction between reducing sugars and amino acids is a common reaction in foods which undergo thermal processing. Desired consequences like the formation of flavor and brown color of some cooked foods but also the destruction of essential amino acids and the production of anti-nutritive compounds require the consideration of the Maillard reaction and relevant mechanisms for its cont...

BACKGROUND Because of the widespread use of peanut products, peanut allergenicity is a major health concern in the United States. The effect or effects of thermal processing (roasting) on the allergenic properties of peanut proteins have rarely been addressed. OBJECTIVE We sought to assess the biochemical effects of roasting on the allergenic properties of peanut proteins. METHODS Competiti...

The pulsed electric fields (PEF) treatment is a novel method for obtaining glycated proteins by way of a Maillard reaction between proteins and polysaccharides but its effect on the preparation of protein-monosaccharide conjugate has not been explored. This study aimed to prepare bovine serum albumin (BSA)-glucose and BSA-mannose conjugates using PEF in pH 10.0 at an intensity of 10 or 20 kV/cm...

Type 2 Diabetes Mellitus is a multifactorial disorder that occurs because of a complex interplay between genetic predisposition and lifestyle choices as the two primary causative factors. It is characterized by chronic inflammation, insulin resistance, oxidative stress and hyperglycemia. Chronic state of hyperglycemia often results in the formation of Advanced Glycation End products, hereby abb...

aceae), has been heat-processed to improve its medicinal efficacies in Korea based on the long history of ethnopharmacological evidence. Although the increasing body of evidence supports that Maillard reaction products (MRPs) are implicated in the increased activity by heat treatment in various crude drugs or foods, the effect of Maillard reaction on the active components of ginseng and biologi...

The aim of this study was to determine the dual effect of Maillard reaction and fermentation on the preventive cardiovascular effects of milk proteins. Maillard reaction products (MRP) were prepared from the reaction between milk proteins, such as whey protein concentrates (WPC) and sodium caseinate (SC), and lactose. The hydrolysates of MRP were obtained from fermentation by lactic acid bacter...

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...

Maillard reaction (MR) was carried out in L-lysine-D-glucose (Lys-Glu) model system heated at 120°C for 0 to 10 h without pH control. Optical property (UV-Vis absorbance and fluorescence) development of MR was monitored. Antioxidant activity of maillard reaction products (MRPs) was investigated by a series of in vitro tests. The UV-Vis absorbance zero and first-order derivative spectrophotometr...