Chemistry and Safety of Maillard Reaction Products III: Heterocyclic Amines and Amino Acid Derivatives

2014 ◽  
pp. 80-99
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Heterocyclic Amines ◽  
Amino Acid Derivatives ◽  
Maillard Reaction Products ◽  
Reaction Products

The digestibility and performance of complementary feedingstuffs using maillard reaction products in the post weaning pig

2007 ◽  
Vol 2007 ◽  
pp. 84-84
Author(s):  
M. J. Hutchinson ◽  
M. E. E. McCann ◽  
V Beattie
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Nutritive Value ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
High Quality ◽  
Cooking Process ◽  
Weaning Pig ◽  
And Performance

The addition of ‘high quality’ complementary feedingstuffs to the diet of the post weaning pig can positively impact on growth and lean muscle deposition. The Maillard Reaction bonds amino acid and sugar molecules together, and is one of the major pathways in the chemical changes that occur in the cooking process. Cooking of feedingstuffs has been shown to improve the digestibility and nutritive value of a diet (Pickford et al, 1992). In this study, lysine (Lys), methionine (Met) and threonine (Thr) where chemically reacted with sugar molecules to give in vitro early Maillard Reaction Products (MRP). The aim of this study was to assess what effect the addition of a solution of these MRPs to a complementary feedingstuff (Matan XL) would have on overall diet digestibility and subsequent piglet performance.

Antioxidant activity and inhibitory effects of 2-hydroxy-3-methylcyclopent-2-enone isolated from ribose–histidine Maillard reaction products on aldose reductase and tyrosinase

2018 ◽  
Vol 9 (3) ◽  
pp. 1790-1799 ◽  
Author(s):  
Seung Hwan Hwang ◽  
Zhiqiang Wang ◽  
Hong-Won Suh ◽  
Soon Sung Lim
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Functional Properties ◽  
Aldose Reductase ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Inhibitory Effects

This study aimed to better understand the functional properties of ribose and 20 amino acid Maillard reaction products (MRPs).

Antioxidant and chelating capacity of Maillard reaction products in amino acid-sugar model systems: applications for food processing

2017 ◽  
Vol 97 (11) ◽  
pp. 3522-3529 ◽  
Author(s):  
Blanca A Mondaca-Navarro ◽  
Luz A Ávila-Villa ◽  
Aarón F González-Córdova ◽  
Jaime López-Cervantes ◽  
Dalia I Sánchez-Machado ◽  
...  
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Food Processing ◽  
Model Systems ◽  
Maillard Reaction Products ◽  
Reaction Products

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

2011 ◽  
Vol 126 (1) ◽  
pp. 221-227 ◽  
Author(s):  
In Guk Hwang ◽  
Hyun Young Kim ◽  
Koan Sik Woo ◽  
Junsoo Lee ◽  
Heon Sang Jeong
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Biological Activities ◽  
Model System ◽  
Maillard Reaction Products ◽  
Reaction Products
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