The impact of browning intensity on interfacial properties gellan gum-soy protein conjugate obtained through the Maillard reaction

The mechanisms involved in browning and in the Maillard reaction (1)) together with their effect on the nutritive value of proteins, have been investigated extensively, yet much of the evidence is of a contradictory nature. These experimental results are to be expected if one considers the variety of conditions of temperature, pH, and reactant concentrations employed by the various investigator...

Diabetes and age-related eye disorders remain leading causes of blindness worldwide. While defined pathogenic mechanisms for many of these diseases remain elusive, there is increasing evidence that products of the Maillard reaction may play an important role in their etiology. Advanced glycation end products (AGEs) form though a range of pathways within Maillard chemistry, and there is evidence...

The effect of Maillard reaction on red blood cells (RBC) deformability was investigated. Exposure of RBC to carbonyl compounds (dl-glyceraldehyde, glyoxal, glycolaldehyde, 3-deoxyglucosone, and d-glucose) leading to Maillard reaction caused a marked decrease in RBC deformability even at 1mM level. The decrease rate depended on the kind of carbonyl compounds, in which both dl-glyceraldehyde and ...

Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to t...