Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

Lund, Marianne N.; Ray, Colin

doi:10.1021/acs.jafc.7b00882

Cited by 535 publications

(397 citation statements)

References 159 publications

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“…These prominent reactions are Schiff base formation and Maillard reaction, leading to hydrogel formation (Figure c). These reactions may explain why some ingredients or foods, such as bread, change color to brown as a result of carbohydrates–proteins interactions, setting a platform for efficient food quality control . Moreover, through this understanding, the formation of toxic products, such as heterocyclic amines and acrylamide, as well as taste variation in foods have been discovered .…”

Section: Characteristics Of Gelatin and Polysaccharides As Natural Bimentioning

confidence: 99%

Gelatin‐polysaccharide composite scaffolds for 3D cell culture and tissue engineering: Towards natural therapeutics

Afewerki

Sheikhi

Kannan

et al. 2018

Bioengineering & Transla Med

287

210

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Gelatin is a promising material as scaffold with therapeutic and regenerative characteristics due to its chemical similarities to the extracellular matrix (ECM) in the native tissues, biocompatibility, biodegradability, low antigenicity, cost‐effectiveness, abundance, and accessible functional groups that allow facile chemical modifications with other biomaterials or biomolecules. Despite the advantages of gelatin, poor mechanical properties, sensitivity to enzymatic degradation, high viscosity, and reduced solubility in concentrated aqueous media have limited its applications and encouraged the development of gelatin‐based composite hydrogels. The drawbacks of gelatin may be surmounted by synergistically combining it with a wide range of polysaccharides. The addition of polysaccharides to gelatin is advantageous in mimicking the ECM, which largely contains proteoglycans or glycoproteins. Moreover, gelatin–polysaccharide biomaterials benefit from mechanical resilience, high stability, low thermal expansion, improved hydrophilicity, biocompatibility, antimicrobial and anti‐inflammatory properties, and wound healing potential. Here, we discuss how combining gelatin and polysaccharides provides a promising approach for developing superior therapeutic biomaterials. We review gelatin–polysaccharides scaffolds and their applications in cell culture and tissue engineering, providing an outlook for the future of this family of biomaterials as advanced natural therapeutics.

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Section: Characteristics Of Gelatin and Polysaccharides As Natural Bimentioning

confidence: 99%

Gelatin‐polysaccharide composite scaffolds for 3D cell culture and tissue engineering: Towards natural therapeutics

Afewerki

Sheikhi

Kannan

et al. 2018

Bioengineering & Transla Med

287

210

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“…The chemistry of the reaction products and the mechanisms of their formation are still not fully explored. Nevertheless, the Maillard reaction, also referred to as glycation, and its possible application in food manufacturing were extensively reviewed in recent years, e.g., [23,[38][39][40][41].…”

Section: Non-enzymatic Cross-linkingmentioning

confidence: 99%

“…Separations 2018, 5, x FOR PEER REVIEW 4 of 34 glycation, and its possible application in food manufacturing were extensively reviewed in recent years, e.g., [23,[38][39][40][41]. Certain conditions during food processing can facilitate the formation of protein cross-links even in the absence of carbohydrates.…”

Section: Non-enzymatic Cross-linkingmentioning

confidence: 99%

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

et al. 2018

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Abstract:Casein is the major protein fraction in milk, and its cross-linking has been a topic of scientific interest for many years. Enzymatic cross-linking has huge potential to modify relevant techno-functional properties of casein, whereas non-enzymatic cross-linking occurs naturally during the storage and processing of milk and dairy products. Two size separation techniques were applied for characterisation of these reactions: gel electrophoresis and size exclusion chromatography. This review summarises their separation principles and discusses the outcome of studies on cross-linked casein from the last~20 years. Both methods, however, show limitations concerning separation range and are applied mainly under denaturing and reducing conditions. In contrast, field flow fractionation has a broad separation range and can be easily applied under native conditions. Although this method has become a powerful tool in polymer and nanoparticle analysis and was used in few studies on casein micelles, it has not yet been applied to investigate cross-linked casein. Finally, the principles and requirements for absolute molar mass determination are reviewed, which will be of increased interest in the future since suitable calibration substances for casein polymers are scarce.

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“…Для определения биодоступного лизина разработаны методы, позволяющие с разной степенью физиче-ской корректности изучать модельные системы са-мой разнообразной сложности [17]. Например, по со-держанию количества фурозина в детских смесях был рассчитан в процентах диапазон связанного лизина (от 19,6% до 34%) от общего его количества [78].…”

Section: российский вестник перинатологии и педиатрии 2018; 63:(4) Runclassified

“…Наблюдается изменение таких важных характеристик как термостабильность и растворимость, эмульгирую-щих и текстурных свойств, и др. Модификация белков приводит к изменению их поверхностного заряда, гид-рофобности, третичной структуры, а также к сшивкам и полимеризации [17]. К другим негативным факто-рам можно отнести деградацию витамина С, перекис-ное окисление липидов, образование липид-белковых агрегатов в молоке.…”

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Maillard Reactions – An Important Factor of the Safety and Quality of Infant Formula

Николаевич¹,

Колин²,

Николаевна³

2018

Ross. vestn. perinatol. pediatr.

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The physicochemical properties of infant adapted milk formulae that affect their tolerability and effectiveness depend on the composition and quality of the raw ingredients, the production process, the storage conditions and the quality control of the finished products. The technology of manufacturing a powdered infant formula includes a variety of methodsfor processing componentsthat make up its composition, including raw milk. This processing is accompanied by a noticeable change in a number of physical, chemical and biological properties of the individual components of milk, their loss, the formation of fundamentally new chemical compounds. The most frequent reactions observed during the heat treatment of milk include the formation of bonds between reactive carbonyl groups of the sugar and the amino groups of amino acids, followed by the appearance of a large number of low- and high-molecular compounds, the so-called Maillard Reaction Products(MRP). The study of MRP in recent years hasincreasingly attracted the attention of medical practitioners because of the discovery of these compounds in infant formula and their potential danger to children’s health. This review provides evidence that powdered infant adapted formulae produced with an original technology based on whole goat milk with a native ratio of the main groups of milk proteins(whey – 20% and casein – 80%) have a minimum potential for unwanted effects associated with MRP.

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Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

Cited by 535 publications

References 159 publications

Gelatin‐polysaccharide composite scaffolds for 3D cell culture and tissue engineering: Towards natural therapeutics

Gelatin‐polysaccharide composite scaffolds for 3D cell culture and tissue engineering: Towards natural therapeutics

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

Maillard Reactions – An Important Factor of the Safety and Quality of Infant Formula

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