scholarly journals Functional Properties of Maillard Reaction Products in Food: Antimicrobial Activity of Aminoreductone against Pathogenic Bacteria

2013 ◽  
Vol 19 (5) ◽  
pp. 833-841 ◽  
Author(s):  
Vu Thu TRANG ◽  
Vu Hong SON ◽  
Lam Xuan THANH ◽  
Samira SARTER ◽  
Tomoko SHIMAMURA ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Functional Properties ◽  
Maillard Reaction ◽  
Pathogenic Bacteria ◽  
Maillard Reaction Products ◽  
Reaction Products

scholarly journals Simultaneous Ultrasound and Heat Enhance Functional Properties of Glycosylated Lactoferrin

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5774
Author(s):  
Zhipeng Li ◽  
Dexue Ma ◽  
Yiyang He ◽  
Siqi Guo ◽  
Fuguo Liu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Maillard Reaction ◽  
Spatial Configuration ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Surface Hydrophobicity ◽  
Orthogonal Experimental Design ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Ultrasound Assisted

Protein-polysaccharide covalent complexes exhibit better physicochemical and functional properties than single protein or polysaccharide. To promote the formation of the covalent complex from lactoferrin (LF) and beet pectin (BP), we enhanced the Maillard reaction between LF and BP by using an ultrasound-assisted treatment and studied the structure and functional properties of the resulting product. The reaction conditions were optimized by an orthogonal experimental design, and the highest grafting degree of 55.36% was obtained by ultrasonic treatment at 300 W for 20 min and at LF concentration of 20 g/L and BP concentration of 9 g/L. The formation of LF-BP conjugates was confirmed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) spectroscopy. Ultrasound-assisted treatment can increase the surface hydrophobicity, browning index, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radicals scavenging activity of LF due to the changes in the spatial configuration and formation of Maillard reaction products. The thermal stability, antioxidant activity and emulsifying property of LF were significantly improved after combining with BP. These findings reveal the potential application of modified proteins by ultrasonic and heat treatment.

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).

Functional properties of the Maillard reaction products of rice protein with sugar

2009 ◽  
Vol 117 (1) ◽  
pp. 69-74 ◽  
Author(s):  
Yue Li ◽  
Fang Lu ◽  
Changrong Luo ◽  
Zhengxing Chen ◽  
Jian Mao ◽  
...  
Keyword(s):  
Functional Properties ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Rice Protein
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