Effect of Maillard reaction products prepared from glucose–glycine model systems on starch digestibility

Chung, Soo Yeon; Han, Sung Hee; Lee, Seog Won; Rhee, Chul

doi:10.1002/star.201100176

Cited by 23 publications

(7 citation statements)

References 33 publications

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“…Maillard reactions occur between amino acids and reducing sugars under a suitable temperature that normally needs to be above 50 ∘ C and it can be stimulated when moisture diminishes. The Maillard reaction efficiency depends upon various factors including chemical conformation of proteins, amino acid residues, and presence of reducing sugars and of complex carbohydrates such as starch [19].…”

Section: Cookies Physicochemical Characteristicsmentioning

confidence: 99%

Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten-Free Cookies Produced from Nixtamalized Flour

Pérez‐Carrillo

Frías-Escobar

Gutiérrez-Mendívil

et al. 2017

Journal of Food Processing

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Nixtamalized corn flour (NCF) has a good dietary fiber profile that makes it an alternative to produce gluten-free cookies because upon hydration and mixing it yields a cohesive and machinable dough. In order to improve the texture and acceptance of cookies, five different experimental treatments were devised and compared with a cookie made with refined wheat flour. A waxy native maize or pregelatinized cross-linked starches in concentrations of 5% and 10% were evaluated. Results showed that the spread factor, diameter, and thickness of the different types of cookies were not statistically different ( > 0.05). With the exception of the control and cookies made with 10% waxy starch which were rated with lower scores, the rest of the treatments were not significantly different in terms of sensory attributes. The texture of cookies evaluated by panelists related to the objective texture was determined with the texture analyzer. Cookies made from the composite flour containing 10% pregelatinized cross-linked were softer or had lower maximum positive force after 5 days of storage. This particular gluten-free cookie contained 65% more dietary fiber compared to the wheat flour counterpart and had the best sensory attributes among all treatments including the cookie made with refined wheat flour.

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Section: Cookies Physicochemical Characteristicsmentioning

confidence: 99%

Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten-Free Cookies Produced from Nixtamalized Flour

Pérez‐Carrillo

Frías-Escobar

Gutiérrez-Mendívil

et al. 2017

Journal of Food Processing

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“…Amino acids and reducing sugars usually produced a Maillard reaction at temperatures above 50 °C and in less humid conditions. The Maillard reaction efficiency depended on a variety of factors, including the chemical conformation of the protein, the presence type of amino acid residues, reducing sugars, and complex carbohydrates (starch) (Chung, Han, Lee, & Rhee, ).…”

Section: Resultsmentioning

confidence: 99%

In vitro digestible properties and quality characterization of nonsucrose gluten‐free Lentinus edodes cookies

Feng

Wang

Zhuang

et al. 2017

J Food Process Preserv

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Lentinus edodes was included in nonsucrose gluten‐free cookie formulations. Their digestible properties and quality features were analyzed. Six various types of cookies were prepared through the use of 0, 5, 10, 15, 20, and 25% of Lentinus edodes powder. The quality features of cookies and cookie dough, as well as digestibility were measured. To which level consumers were attracted by the six types of cookie was assessed. The quality features of the six types of cookies varied significantly to different degrees. Nevertheless, these differences failed to change the acceptance of consumers for nonsucrose gluten‐free Lentinus edodes cookies. The digestibility properties of Lentinus edodes powder cookies were related to how much nonsucrose gluten‐free Lentinus edodes powder was used in cookie formulations. The presence of 10% of Lentinus edodes powder in the cookie formulation has the slowest digestible properties without affecting consumers' preference. Practical applications The study made the cookies, with millet flour instead of wheat flour, which could be provided by people with celiac disease. Maltitol instead of sucrose and the diabetes and the obese could also eat. Lentinus edodes powder was added into the dough, an increase of the overall nutritional value of cookies, so that cookies with anti‐digestive increased the content of resistant starch, slowly digestible starch and reduced the predicted glycemic index. It was suitable for a variety of people to eat. It also provided a theoretical basis for the application of edible fungi in baked goods, and opened up the types of functional foods with reduced predicted glycemic index. It provided a great potential for the edible fungi functional foods.

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“…The rats in this study were fasted for 6 h prior to the sacrifice; thus, it was reasonable that lower digestive enzyme activities were measured in the rats. Furthermore, it was also found that the activities of digestive enzymes such as carboxypeptidase, aminopeptidase, and α-amylase were inhibited by the Maillard reaction product from various reaction systems, while trypsin extracted from the anterior intestine also could be inhibited by the melanoidins [ 42 , 43 , 44 ]. The three studies thus provided result support to the present study.…”

Section: Discussionmentioning

confidence: 99%

Lactose Glycation of the Maillard-Type Impairs the Benefits of Caseinate Digest to the Weaned Rats for Intestinal Morphology and Serum Biochemistry

Wang

Zhao

2021

Foods

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The Maillard reaction between the lactose and milk proteins unavoidably occurs during the thermal treatment of milk. Although the impact of this reaction on protein nutrition and safety has been well-studied, whether a lactose glycation of milk proteins of the Maillard-type might affect the rats in their growth and intestinal morphology needs an investigation. In this study, caseinate and lactose-glycated caseinate were digested using pepsin and trypsin. Afterward, the resultant caseinate digest and glycated caseinate digest (lactose content of 13.5 g/kg of protein) at 100, 200, and 400 mg/kg body weight (BW)/d were assessed for their effects on the female weaned Wistar rats in terms of daily body weight gain, intestinal morphology, digestive and brush-border enzyme activities, as well as serum chemical indices. The results showed that glycated caseinate digest always showed a weaker effect on rat than caseinate digest either at the 0–7 or 0–28 d feeding stage, and more importantly, at the highest dose of 400 mg/kg BW/d, it caused obvious adverse effect on the rats, reflected by lower values of these indices. Compared with caseinate digest, glycated caseinate digest in the rats caused 0.9–15.4% and 10.6–49.7% decreases in average daily gain of BW and small intestinal length, 1.1–21.5% and 2.3–33.3% decreases in villus height and the ratio of villus height to crypt depth of the small intestine, or 0.3–57.6% and 0.2–55.7% decreases in digestive and critical brush-border enzyme activities, respectively. In addition, when the rats were fed with glycated caseinate digest, some serum indices related to oxidative stress status were enhanced dose-dependently. Lactose glycation of the Maillard-type is thus considered as a negative event of the Maillard reaction on milk proteins because this reaction might impair protein benefits to the body.

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Effect of Maillard reaction products prepared from glucose–glycine model systems on starch digestibility

Cited by 23 publications

References 33 publications

Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten-Free Cookies Produced from Nixtamalized Flour

Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten-Free Cookies Produced from Nixtamalized Flour

In vitro digestible properties and quality characterization of nonsucrose gluten‐free Lentinus edodes cookies

Lactose Glycation of the Maillard-Type Impairs the Benefits of Caseinate Digest to the Weaned Rats for Intestinal Morphology and Serum Biochemistry

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