Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction

2018 ◽  
Vol 99 (5) ◽  
pp. 2340-2347 ◽  
Author(s):  
Li-Li Zhang ◽  
Yan Kong ◽  
Xiao Yang ◽  
Yu-Yu Zhang ◽  
Bao-Guo Sun ◽  
...  
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Kinetics Of

scholarly journals Kinetics of Mixed Amino Acid and Ionic Liquid on CO2 Hydrate Formation

2019 ◽  
Vol 495 ◽  
pp. 012073 ◽  
Author(s):  
Cornelius B. Bavoh ◽  
Bhajan Lal ◽  
Joel Ben-Awuah ◽  
Muhammad Saad Khan ◽  
Grace Ofori-Sarpong
Keyword(s):  
Ionic Liquid ◽  
Amino Acid ◽  
Hydrate Formation ◽  
Kinetics Of

Micellar Catalytic Effects on the Kinetics of the Ionization of Basic Amino Acid and Acidic Amino Acid Studied by the Ultrasonic Absorption Method

Langmuir ◽  
1995 ◽  
Vol 11 (5) ◽  
pp. 1477-1481
Author(s):  
Teruyo Yamashita ◽  
Miyuki Yamasaki ◽  
Takayuki Sano ◽  
Shoji Harada ◽  
Hiroshige Yano
Keyword(s):  
Amino Acid ◽  
Basic Amino Acid ◽  
Ultrasonic Absorption ◽  
Absorption Method ◽  
Acidic Amino Acid ◽  
Kinetics Of ◽  
Catalytic Effects

SOME ASPECTS OF THE STRUCTURE OF HEMOGLOBIN

1964 ◽  
Vol 42 (6) ◽  
pp. 755-762 ◽  
Author(s):  
David B. Smith
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Sequence ◽  
Partial Amino Acid Sequence ◽  
Heme Pocket ◽  
Terminal Amino ◽  
Polypeptide Chains ◽  
Kinetics Of ◽  
Β Chain

An outline of present ideas concerning the arrangement, folding, and chemistry of the polypeptide chains of hemoglobin is given with some references to present know ledge of myoglobin.New material includes a partial amino acid sequence of the β-chain of horse hemoglobin, details concerning the amino acids lining the heme pocket of horse hemoglobin, and the effects of carboxypeptidases A and B on horse oxy- and horse deoxy-hemoglobin. The kinetics of the latter reactions are not simple. The C-terminal amino acids are released more rapidly from the oxygenated form.

scholarly journals Identification in skeletal muscle of a distinct extracellular pool of amino acids, and its role in protein synthesis

1971 ◽  
Vol 121 (5) ◽  
pp. 817-827 ◽  
Author(s):  
R. C. Hider ◽  
E. B. Fern ◽  
D. R. London
Keyword(s):  
Skeletal Muscle ◽  
Amino Acids ◽  
Protein Synthesis ◽  
Amino Acid ◽  
Incubation Medium ◽  
Extensor Digitorum Longus ◽  
Extensor Digitorum ◽  
Longus Muscle ◽  
Kinetics Of

1. The kinetics of radioactive labelling of extra- and intra-cellular amino acid pools and protein of the extensor digitorum longus muscle were studied after incubations with radioactive amino acids in vitro. 2. The results indicated that an extracellular pool could be defined, the contents of which were different from those of the incubation medium. 3. It was concluded that amino acids from the extracellular pool, as defined in this study, were incorporated directly into protein.

Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability

2014 ◽  
Vol 143 ◽  
pp. 1-8 ◽  
Author(s):  
Florence Barbé ◽  
Olivia Ménard ◽  
Yann Le Gouar ◽  
Caroline Buffière ◽  
Marie-Hélène Famelart ◽  
...  
Keyword(s):  
Amino Acid ◽  
Milk Protein ◽  
Protein Digestion ◽  
Kinetics Of

scholarly journals Strategies to Reduce the Formation of Acrylamide in Potato Chips: A Market and Consumer’s Prospective

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
Cleanthes Israilides ◽  
Varzakas Theodoros
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Reducing Sugars ◽  
Storage Conditions ◽  
Potato Chips ◽  
Food Preparation ◽  
Warning Labels ◽  
Harvesting Time ◽  
Toxic Compound ◽  
Starchy Foods

Acrylamide, a toxic compound and possible carcinogen is formed in high heated starchy foods like potatoes through the process of the Maillard reaction in which reducing sugars and the amino acid asparagine play a major role. Various strategies which are described in this paper have been employed to reduce the formation of acrylamide in potato chips. Among these tuber genetics, harvesting time, storage conditions frying temperatures and time, soaking and use of various additives seem to be effective tools for the industry as well as for consumer food preparation. The results of various studies will help the industry to adopt practical effective and innovative ways to reduce the levels of acrylamide even further and calm the markets from demanding to provide warning labels and the manufactures to pay penalties and higher costs

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