Analytical Challenges and Strategies to Decipher the Maillard Reaction Network

Hemmler, Daniel; Schmitt‐Kopplin, Philippe

doi:10.1016/b978-0-08-100596-5.22788-1

Cited by 2 publications

(1 citation statement)

References 169 publications

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“…Maillard reaction, first discovered by Louis C. Maillard in 1912, is a non-enzymatic reaction in which amino groups (proteins, peptides or amino acids) react with carbonyl groups (reducing sugars) undergoing a complex reaction network and parallel chemical transformations that lead to the formation of conjugates and different Maillard reaction products. The complexity of Maillard reaction is very extensive that even after 100 years, the reaction is not fully understood (Hemmler and Schmitt-Kopplin 2021). Hodge (1953) introduced the Hodge scheme to simplify the array of reactions occurring during Maillard reaction which remains precise even today.…”

Section: A Brief Overview Of Maillard Conjugationmentioning

confidence: 99%

Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products

Naik

Wang

Selomulya

2021

Critical Reviews in Food Science and Nutrition

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Plant-derived protein research has gained attention in recent years due to the rise of health concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the lower techno-functional attributes of plant proteins compared to those of animals still remain a challenge for their utilization. Maillard conjugation is a protein side-chain modification reaction which is spontaneous, and do not require additional chemical additive to initiate the reaction. The glycoconjugates formed during the reaction significantly improves the thermal stability and pH sensitivity of proteins. The modification of plant-derived protein using Maillard conjugation requires a comprehensive understanding of the influence of process conditions on the conjugation process. These factors can be used to establish a correlation with different functional and bioactive characteristics, to potentially adapt this approach for selective functionality enhancement and nutraceutical development. This review covers recent advances in plant-derived protein modification using Maillard conjugation, including different pretreatments to modify the functionality and bioactivity of plant proteins and their potential uses in practice. An overview of different properties of conjugates and MRPs, including food safety aspects, is given.

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Section: A Brief Overview Of Maillard Conjugationmentioning

confidence: 99%

Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products

Naik

Wang

Selomulya

2021

Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

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Molecular characterization of sequence-driven peptide glycation

Berger

Hemmler

Walker

et al. 2021

Sci Rep

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Peptide glycation is an important, yet poorly understood reaction not only found in food but also in biological systems. The enormous heterogeneity of peptides and the complexity of glycation reactions impeded large-scale analysis of peptide derived glycation products and to understand both the contributing factors and how this affects the biological activity of peptides. Analyzing time-resolved Amadori product formation, we here explored site-specific glycation for 264 peptides. Intensity profiling together with in-depth computational sequence deconvolution resolved differences in peptide glycation based on microheterogeneity and revealed particularly reactive peptide collectives. These peptides feature potentially important sequence patterns that appear in several established bio- and sensory-active peptides from independent sources, which suggests that our approach serves system-wide applicability. We generated a pattern peptide map and propose that in peptide glycation the herein identified molecular checkpoints can be used as indication of sequence reactivity.

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Analytical Challenges and Strategies to Decipher the Maillard Reaction Network

Cited by 2 publications

References 169 publications

Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products

Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products

Molecular characterization of sequence-driven peptide glycation

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