Kinetic study on the Maillard reaction. Consideration of sugar reactivity

Laroque, Delphine; Inisan, Claude; Berger, C.; Vouland, Éric; Dufossé, Laurent; Guérard, Fabienne

doi:10.1016/j.foodchem.2008.05.033

Cited by 212 publications

(154 citation statements)

References 39 publications

Supporting

Mentioning

123

Contrasting

Unclassified

Order By: Relevance

“…As shown in Table 1a and Figure 3b at 294 nm, the AUC of glycoconjugates obtained with xylose in HX0.6 and HX1.2 were higher than that of HN by factors of ~11.5 and ~27.4, respectively. This reflects the production of aromatic intermediates of the MR and is in accordance with results obtained using high reactive sugars such as pentoses (Laroque et al, 2008). Figure 3c and 3d show that glycoconjugates with dextran exhibited chromatographic patterns quite similar to those with native protein sources (CN and HN).…”

Section: Molecular Weight Size Distribution Of Mr Productssupporting

confidence: 86%

“…We have previously showed that pentoses are more reactive than hexoses due to the higher proportion of their acyclic form, which ultimately condition the sugar reactivity in MR (Laroque et al, 2008). Polysaccharides can be also used to produce MRPs (Evans et al, 2013).…”

Section: Emulsifying and Antioxidant Properties Of A Shrimp (Pandalusmentioning

confidence: 99%

“…Available amino groups in the glycoconjugates were quantified by OPA (ortho-phthaldialdehyde, Sigma-Aldrich Co., St Louis, MO, USA) assay as described in (Laroque et al, 2008 …”

Section: Determination Of Free Amino Group Contentmentioning

confidence: 99%

See 2 more Smart Citations

Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions

Decourcelle¹,

Sabourin²,

Aubry³

et al. 2014

JFR

View full text Add to dashboard Cite

Maillard Reaction (MR) was performed in 'dry' conditions at 50 °C for 48 h between native shrimp hydrolysate (HN) and xylose or dextran. Resulting emulsifying and antioxidant properties were assessed. HN was compared with a native sodium caseinate (CN) and its glycoconjugates, obtained in the same conditions. Compared to dextran, xylose resulted in significant browning after MR with HN or CN, but HN-xylose conjugates showed the most functional modifications. Increasing xylose/HN ratios led to significant molecular rearrangements in the peptide populations and intermediate aromatic compounds of the MR detected at 220 and 294 nm, respectively. Consequently, HN-xylose conjugates had higher reducing power than HN. Conversely, at 0.5% (w/w), a sharp increase in consistency index and apparent viscosity of emulsions after a 4-h ageing period was obtained with the lowest xylose/HN ratio. These results confirm that MR is a promising process for the production of new natural food ingredients from marine-derived protein sources.Keywords: antioxidant properties, emulsifying properties, hydrolysate, maillard reaction, shrimp, xylose Abbreviations: CN: native sodium caseinate; HN: native shrimp hydrolysate; MRPs: Maillard Reaction Products; HX0.6 and HD: MPRs obtained with HN-xylose and HN-dextran ratios = 0.6, respectively; HX1.2: MPRs obtained with HN-xylose ratio = 1.2; CX and CD: MPRs obtained with CN-xylose and CN-dextran ratios = 0.6, respectively ; MW: Molecular Weight

show abstract

Section: Molecular Weight Size Distribution Of Mr Productssupporting

confidence: 86%

Section: Emulsifying and Antioxidant Properties Of A Shrimp (Pandalusmentioning

confidence: 99%

See 1 more Smart Citation

Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions

Decourcelle¹,

Sabourin²,

Aubry³

et al. 2014

JFR

View full text Add to dashboard Cite

show abstract

“…Em adição à abundância das formas em cadeia aberta, outros fatores que influenciam a susceptibilidade à reação incluem o comprimento da cadeia do açúcar e a reatividade dos seus grupos funcionais, sendo as aldoses mais eletrofílicas que as cetoses e, portanto, mais reativas. 5,15 A formação dos AGEs envolve complexas reações sequenciais e paralelas e embora alguns dos seus mecanismos precisos sejam ainda objeto de investigações e debates, duas das suas principais vias são consideradas bem estabelecidas. São elas: (1) rearranjos irreversíveis dos produtos de Amadori seguidos de reações oxidativas ou não e (2) a condensação entre cadeias laterais dos resíduos de lisina, cisteína e arginina e produtos carbonílicos gerados desde os estágios iniciais da reação de Maillard.…”

Section: A Reação De Maillard E Os Mecanismos De Formação Dos Produtounclassified

DETERMINATION OF ADVANCED GLYCATION (AGEs) AND LIPOXIDATION (ALEs) END PRODUCTS IN FOODS AND BIOLOGICAL SYSTEMS: ADVANCES, CHALLENGES AND PERSPECTIVES

Barbosa¹,

Souza²,

Santana³

et al. 2016

Química Nova

View full text Add to dashboard Cite

“…In general, pentose sugars are more reactive than hexose sugars. Ketoses (fructose) are more reactive than aldoses (glucose) because of a high proportion of open chain forms in the Maillard reaction (Laroque et al 2008). Moreover, caramelization is more likely to occur from ketoses than from aldoses (Ajandouz et al 2001).…”

Section: Introductionmentioning

confidence: 99%

Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition

Arsa

Theerakulkait

2014

J Food Sci Technol

View full text Add to dashboard Cite

The sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition were investigated. Rice bran protein concentrate (RBPC) was hydrolyzed by alcalase. Sucrose, glucose or fructose was added to the liquid rice bran protein hydrolysate (LRBPH) and subsequently spray dried. The sensory aroma intensities of the hydrolysates were evaluated. Results showed that after spray drying, the rice bran protein concentrate powder (RBPC-P) had higher sweet and cocoalike aroma intensities than RBPC (p≤0.05) and hydrolyzed rice bran protein powder (HRBPP) had higher milk powderlike aroma intensities than LRBPH (p≤0.05). The sweet, cocoa-like and milk powder-like aroma intensities in hydrolyzed rice bran protein powder with fructose addition (HRBPP-F) were significantly higher (p≤0.05) than those of hydrolyzed rice bran protein powder with sucrose or glucose addition (HRBPP-S or HRBPP-G). HRBPP-F had the highest overall aroma liking score. These results also indicate that spray drying and sugar addition could improve the sensory aroma characteristics of alcalase hydrolyzed RBPC.

show abstract

Kinetic study on the Maillard reaction. Consideration of sugar reactivity

Cited by 212 publications

References 39 publications

Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions

Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions

DETERMINATION OF ADVANCED GLYCATION (AGEs) AND LIPOXIDATION (ALEs) END PRODUCTS IN FOODS AND BIOLOGICAL SYSTEMS: ADVANCES, CHALLENGES AND PERSPECTIVES

Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition

Contact Info

Product

Resources

About