Evaluation of a Lysine-Glucose Maillard Model System Using Three Rapid Analytical Methods

Assoumani, M.B.; Nguyen, N.P.; Maxime, Dominique

doi:10.1533/9781845698393.2.43

Cited by 3 publications

(5 citation statements)

References 10 publications

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Section: Resultsmentioning

confidence: 99%

“…The hydrothermal reaction of glucose and lysine in a typical carbonyl ammonia condensation reaction that takes place between glucose and lysine as a result of Maillard reaction. 33 Glucose possesses reactive carbonyl group, which reacts with the nucleophilic amino group of the amino acid lysine, and forms a complex mixture of Maillard reaction products. When irradiated with a UV light, strong blue fluorescence was observed from Maillard reaction products prepared from glucose and lysine through hydrothermal method, whereas that was not observed from glucose and lysine solution prior to Maillard reaction (Figure 1A, inset).…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Fluorescent Carbon Dots Derived from Maillard Reaction Products: Their Properties, Biodistribution, Cytotoxicity, and Antioxidant Activity

Wang

et al. 2018

J. Agric. Food Chem.

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Food-borne nanoparticles have received great attention because of their unique physicochemical properties and potential health risk. In this study, carbon dots (CDs) formed during one of the most important chemical reactions in the food processing field, the Maillard reaction from the model system including glucose and lysine, were investigated. The CDs purified from Maillard reaction products emitted a strong blue fluorescence under ultraviolet light with a fluorescent quantum yield of 16.30%. In addition, they were roughly spherical, with sizes of around 4.3 nm, and mainly composed of carbon, oxygen, hydrogen, and nitrogen. Their surface groups such as hydroxyl, amino, and carboxyl groups were found to possibly enable CDs to scavenge DPPH and hydroxyl radicals. Furthermore, the cytotoxicity assessment of CDs showed that they could readily enter HepG2 cells while causing negligible cell death at low concentration. However, high CDs concentrations were highly cytotoxic and led to cell death via interference of the glycolytic pathway.

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Section: Resultsmentioning

confidence: 99%

Section: ■ Results and Discussionmentioning

confidence: 99%

Fluorescent Carbon Dots Derived from Maillard Reaction Products: Their Properties, Biodistribution, Cytotoxicity, and Antioxidant Activity

Wang

et al. 2018

J. Agric. Food Chem.

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“…Intensive browning and collapse of the glassy matrix were visually observed for carbohydrate/protein samples heated above T g . Maillard products are usually complex but have a strong absorption in the ultraviolet region . Thus, the extent of this browning reaction was quantified by measuring the absorbance at 280 nm in the reconstituted samples which had been subjected to heat treatment prior to rehydration.…”

Section: Resultsmentioning

confidence: 99%

“…Maillard products are usually complex but have a strong absorption in the ultraviolet region. 81 Thus, the extent of this browning reaction was quantified by measuring the absorbance at 280 nm in the reconstituted samples which had been subjected to heat treatment prior to rehydration. It is not surprising to see that the browning intensity of fructose/protein formulations increases dramatically with heating time (Figure 17) because these samples were heated significantly above their glass transition temperature (4 °C).…”

Section: Resultsmentioning

confidence: 99%

Solid-State Stabilization of α-Chymotrypsin and Catalase with Carbohydrates

Lee

Hafeman

Debenedetti

et al. 2006

Ind. Eng. Chem. Res.

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We report a systematic investigation of the effects of five carbohydrates (fructose, sucrose, trehalose, maltotriose, and dextran), freeze-drying, and subsequent heat treatment (up to 8 days at 80 °C) on the structure and enzymatic activity of R-chymotrypsin and catalase. Importantly, we investigate high carbohydrate-to-protein mass ratio conditions (20:1 by mass) so as to minimize protein-protein interactions (e.g., protein aggregation). The activity of R-chymotrypsin is almost quantitatively recovered (greater than 80% of the initial activity) after lyophilization with or without added carbohydrates, and its conformation in the dried solid state as well as in an aqueous solution (after rehydration of lyophilized samples) is unchanged by the presence of carbohydrates. In contrast, catalase lyophilized without carbohydrates loses almost half of its activity upon reconstitution and shows significant structural changes in the dried state. The loss of activity and the lyophilization-induced structural alteration for catalase are appreciably reduced by addition of the lower molecular weight carbohydrates (fructose, sucrose, and trehalose). For protein preservation at elevated temperatures, the addition of carbohydrates at high carbohydrate-to-protein ratios (20:1 by mass) creates a glassy matrix dilute with respect to the protein, effectively minimizing intermolecular protein-protein interactions that could lead to protein aggregation in the solid state. It is also shown that the Maillard reaction between carbohydrates and proteins, which causes a significant loss of enzymatic activity, is successfully suppressed in glassy systems with less than 1% (w/w) water content. More significantly, a quantitative comparison is established for the first time between activity loss and the extent to which the Maillard reaction proceeds for dry glassy systems (as measured spectroscopically). Trehalose was found to be the most effective protector against prolonged heating: approximately 90% of R-chymotrypsin activity and 30% catalase activity are recovered upon reconstitution following 8 days at 80 °C in a trehalose matrix.

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“…Nilai produk maillard HPI dari ikan bernilai ekonomi rendah pada berbagai konsentrasi protease biduri dan lama hidrolisis. Nilai dinyatakan dalam rata-rata ± standard deviasi Assoumani et al (1994) menyatakan bahwa jumah asam amino yang berkurang selama berlangsungnya reaksi mailard juga dipengaruhi oleh jenis gulanya. Fruktosa adalah gula yang sangat reaktif, sehingga memberikan efek kehilangan asam amino yang cukup besar dibandingkan jenis gula lainnya.…”

Section: Nilai Produk Maillardunclassified

HIDROLISIS IKAN BERNILAI EKONOMI RENDAH SECARA ENZIMATIS MENGGUNAKAN PROTEASE BIDURI [Enzymatic Hydrolysis of Low Economic Value Fishes using Biduri’s Protease]

Witono

Taruna

Widrati

et al. 2014

jtip

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Fish protein hydrolyzate is a product obtained from the decomposition of fish proteins into short-chain compounds due to the hydrolysis process either by enzymes, acids, or bases. The purpose of this study was to optimize the production of fish protein hydrolyzate from the low economic value fishes including 'bibisan' (Apogon albimaculosus), 'baji-baji' (Platycephalidae cymbacephalus), and the 'lidah' (Cynoglossus lingua) obtained from Talango Island, Madura. Production of fish protein hydrolyzate was conducted using (Calotropis gigantea) protease at various concentrations (0, 0.7, 1.4, and 2.1 Unit/g) and at various hydrolysis times (0, 1.5, and 3 h). The experimental design was a Completely Randomized Design with two factors and the experiments were carried out in triplicates. The results showed that interactions between protease concentrations and hydrolysis times significantly affected (at 5% level test) the soluble proteins, maillard products, and the level of rancidity measured as thiobarbituric acid (TBA). The best fish hydrolyzate product based on the soluble protein parameter was resulted from 2.1 unit/g of biduri's protease with a hydrolysis time of 1.5 h. The hydrolyzate produced had 3.51% of soluble proteins, a maillard value of 0.63, and rancidity levels of 12.21 mmol TBA/kg.

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Evaluation of a Lysine-Glucose Maillard Model System Using Three Rapid Analytical Methods

Cited by 3 publications

References 10 publications

Fluorescent Carbon Dots Derived from Maillard Reaction Products: Their Properties, Biodistribution, Cytotoxicity, and Antioxidant Activity

Fluorescent Carbon Dots Derived from Maillard Reaction Products: Their Properties, Biodistribution, Cytotoxicity, and Antioxidant Activity

Solid-State Stabilization of α-Chymotrypsin and Catalase with Carbohydrates

HIDROLISIS IKAN BERNILAI EKONOMI RENDAH SECARA ENZIMATIS MENGGUNAKAN PROTEASE BIDURI [Enzymatic Hydrolysis of Low Economic Value Fishes using Biduri’s Protease]

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