Mitigation of 3-deoxyglucosone and 5-hydroxymethylfurfural in brown fermented milk via an alternative browning process based on the hydrolysis of endogenous lactose

2019 ◽  
Vol 10 (4) ◽  
pp. 2022-2029 ◽  
Author(s):  
Zhonghui Han ◽  
Jianxin Gao ◽  
Jiaqi Li ◽  
Yan Zhang ◽  
Yanan Yang ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Fermented Milk ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Hydrolysis Of

An alternative browning process based on the hydrolysis of endogenous lactose instead of the external addition of glucose was established to mitigate the production of unhealthy Maillard reaction products.

scholarly journals Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk

Molecules ◽  
2019 ◽  
Vol 24 (2) ◽  
pp. 272 ◽  
Author(s):  
Zhonghui Han ◽  
Jianxin Gao ◽  
Xiaomin Wang ◽  
Wenxiang Wang ◽  
Jing Dong ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Fermented Milk ◽  
Lactobacillus Species ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Total Percentage ◽  
Pearson's R ◽  
And Storage ◽  
Pearson’S R

To improve the quality and safety of brown fermented milk (BFM), the formation and alterations of potentially harmful Maillard reaction products (MRPs), including 3-deoxyglucosone (3-DG), methylglyoxal (MGO), 5-(hydroxymethyl)-2-furfural (HMF), acrylamide and flavour components were investigated during the browning, fermentation and commercial storage. MRPs were shown to be produced mainly during the browning stage. The levels of different substances varied during the fermentation and commercial storage stage. The proportion and type of carboxylic acids in the flavour components significantly increased during the fermentation stage. Browning index of milk during the browning stage was shown to be positively associated with the 3-DG (Pearson’s r = 0.9632), MGO (Pearson’s r = 0.9915), HMF (Pearson’s r = 0.9772), and acrylamide (Pearson’s r = 0.7910) levels and the total percentage of the flavour components from four different categories (Pearson’s r = 0.7407). Changes in physicochemical properties of BFM during production not only contribute to predict the formation of potentially unhealthy MRPs, but also Lactobacillus species used for the fermentation should be carefully selected to improve the quality of this product.

Modification of peptide functionality during enzymatic hydrolysis of whey proteins

RSC Advances ◽  
2015 ◽  
Vol 5 (118) ◽  
pp. 97400-97407 ◽  
Author(s):  
Aishwarya Mohan ◽  
M. Chinonye Udechukwu ◽  
Subin R. C. K. Rajendran ◽  
Chibuike C. Udenigwe
Keyword(s):  
Enzymatic Hydrolysis ◽  
Maillard Reaction ◽  
Carbonyl Compounds ◽  
Whey Proteins ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Nucleophilic Reaction ◽  
Hydrolysis Of ◽  
Reducing Capacity

Enzymatic hydrolysis of whey proteins increased the reducing capacity and decreased reactive sulfhydryl (SH) content of the peptides. Hydrolysis yielded Maillard reaction products and the carbonyl compounds depleted SH by nucleophilic reaction.

Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices

Food Control ◽  
2021 ◽  
Vol 123 ◽  
pp. 107855
Author(s):  
Zhouli Wang ◽  
Rui Cai ◽  
Xiandong Yang ◽  
Zhenpeng Gao ◽  
Yahong Yuan ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Aroma Components

scholarly journals Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

LWT ◽  
2021 ◽  
Vol 143 ◽  
pp. 111091 ◽  
Author(s):  
Marija Perusko ◽  
Sami Ghnimi ◽  
Ana Simovic ◽  
Nikola Stevanovic ◽  
Mirjana Radomirovic ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Camel Milk ◽  
Inlet Temperature ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Spray Dried

scholarly journals Age-related accumulation of Maillard reaction products in human articular cartilage collagen

2000 ◽  
Vol 350 (2) ◽  
pp. 381 ◽  
Author(s):  
Nicole VERZIJL ◽  
Jeroen DEGROOT ◽  
Esther OLDEHINKEL ◽  
Ruud A. BANK ◽  
Suzanne R. THORPE ◽  
...  
Keyword(s):  
Articular Cartilage ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Human Articular Cartilage ◽  
Reaction Products ◽  
Age Related
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