scholarly journals Protein cross-linking and the Maillard reaction decrease the solubility of milk protein concentrates

2018 ◽  
Vol 6 (5) ◽  
pp. 1196-1203 ◽  
Author(s):  
Fengjiao Fan ◽  
Meng Liu ◽  
Pujie Shi ◽  
Xianbing Xu ◽  
Weihong Lu ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Milk Protein ◽  
Cross Linking ◽  
Protein Concentrates ◽  
Protein Cross Linking

Elevated Serum Levels of 3-Deoxyglucosone, a Potent Protein-Cross-Linking Intermediate of the Maillard Reaction, in Uremic Patients

Nephron ◽  
1995 ◽  
Vol 69 (4) ◽  
pp. 438-443 ◽  
Author(s):  
Toshimitsu Niwa ◽  
Naohito Takeda ◽  
Takashi Miyazaki ◽  
Hideo Yoshizumi ◽  
Akira Tatematsu ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Elevated Serum ◽  
Serum Levels ◽  
Cross Linking ◽  
Uremic Patients ◽  
Protein Cross Linking

Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage

2013 ◽  
Vol 31 (2) ◽  
pp. 83-91 ◽  
Author(s):  
Thao T. Le ◽  
John W. Holland ◽  
Bhesh Bhandari ◽  
Paul F. Alewood ◽  
Hilton C. Deeth
Keyword(s):  
Maillard Reaction ◽  
Direct Evidence ◽  
Milk Powder ◽  
Cross Linking ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Protein Cross Linking

scholarly journals Protein Cross-linking by the Maillard Reaction

1996 ◽  
Vol 271 (32) ◽  
pp. 19338-19345 ◽  
Author(s):  
Ramanakoppa H. Nagaraj ◽  
Irina N. Shipanova ◽  
Frederick M. Faust
Keyword(s):  
Maillard Reaction ◽  
Cross Linking ◽  
Protein Cross Linking

Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties

2015 ◽  
Vol 96 (10) ◽  
pp. 3500-3507 ◽  
Author(s):  
Jacek Domagała ◽  
Dorota Najgebauer-Lejko ◽  
Ilona Wieteska-Śliwa ◽  
Marek Sady ◽  
Monika Wszołek ◽  
...  
Keyword(s):  
Milk Protein ◽  
Cross Linking ◽  
Gel Properties ◽  
Coagulation Time ◽  
Rennet Coagulation ◽  
Protein Cross Linking

Maillard Reaction and Protein Cross-Linking in Relation to the Solubility of Milk Powders

2011 ◽  
Vol 59 (23) ◽  
pp. 12473-12479 ◽  
Author(s):  
Thao T. Le ◽  
Bhesh Bhandari ◽  
John W. Holland ◽  
Hilton C. Deeth
Keyword(s):  
Maillard Reaction ◽  
Cross Linking ◽  
Protein Cross Linking

scholarly journals Maillard Reaction in Natural Rubber Latex: Characterization and Physical Properties of Solid Natural Rubber

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
S. Montha ◽  
P. Suwandittakul ◽  
A. Poonsrisawat ◽  
P. Oungeun ◽  
C. Kongkaew
Keyword(s):  
Natural Rubber ◽  
Physical Properties ◽  
Maillard Reaction ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecylsulfate ◽  
Natural Rubber Latex ◽  
Attenuated Total Reflection ◽  
Cross Linking ◽  
Remarkable Effect ◽  
Protein Cross Linking

Maillard reaction in Natural Rubber (NR) latex was investigated by treating fresh NR latex with glutaraldehyde (C5H8O2) in amounts of 0, 50, 100, and 200 mmol/kg of latex. Protein cross-linking in fresh NR latex and solid NR was confirmed by using sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE) and attenuated total reflection infrared (ATR-IR) spectroscopy, respectively. It was found that degree of protein cross-linking in NR increased with increasing C5H8O2concentration. Physical properties of untreated and treated NR substances in terms of gel content, initial Wallace plasticity (P0), plasticity retention index (PRI), Mooney viscosity, and tensile strength were carefully explored. Results clearly showed that the Maillard cross-linking of proteins had remarkable effect on bulk NR properties, that is, solvent resistance, hardness, resistance to oxidation, rheological behavior, and resistance to stretching out.

Transglutaminases: Protein Cross-Linking Enzymes in Tissues and Body Fluids

1994 ◽  
Vol 71 (04) ◽  
pp. 402-415 ◽  
Author(s):  
Daniel Aeschlimann ◽  
Mats Paulsson
Keyword(s):  
Body Fluids ◽  
Cross Linking ◽  
Protein Cross Linking

Tridegin, a Novel Peptidic Inhibitor of Factor XIIIa from the Leech, Haementeria ghilianii, Enhances Fibrinolysis In Vitro

1997 ◽  
Vol 77 (05) ◽  
pp. 0959-0963 ◽  
Author(s):  
Lisa Seale ◽  
Sarah Finney ◽  
Roy T Sawyer ◽  
Robert B Wallis
Keyword(s):  
Potent Inhibitor ◽  
Platelet Rich Plasma ◽  
Factor Xiiia ◽  
Cross Linking ◽  
Fibrinolytic Enzymes ◽  
Small Polypeptide ◽  
Tissue Plasminogen ◽  
Protein Cross Linking

SummaryTridegin is a potent inhibitor of factor Xllla from the leech, Haementeria ghilianii, which inhibits protein cross-linking. It modifies plasmin-mediated fibrin degradation as shown by the absence of D-dimer and approximately halves the time for fibrinolysis. Plasma clots formed in the presence of Tridegin lyse more rapidly when either streptokinase, tissue plasminogen activator or hementin is added 2 h after clot formation. The effect of Tridegin is markedly increased if clots are formed from platelet-rich plasma. Platelet-rich plasma clots are lysed much more slowly by the fibrinolytic enzymes used and if Tridegin is present, the rate of lysis returns almost to that of platelet- free clots. These studies indicate the important role of platelets in conferring resistance to commonly used fibrinolytic enzymes and suggest that protein cross-linking is an important step in this effect. Moreover they indicate that Tridegin, a small polypeptide, may have potential as an adjunct to thrombolytic therapy.

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