Novel approaches to the analysis of the Maillard reaction of proteins

Abstract

The Maillard reaction comprises a complex network of reactions which has proven to be of great importance in both food science and medicine. The majority of methods developed for studying the Maillard reaction in food have focused on model systems containing amino acids and monosaccharides. In this study, a number of electrophoretic techniques, including two-dimensional gel electrophoresis and capillary electrophoresis, are presented. These have been developed specifically for the analysis of the Maillard reaction of food proteins, and are giving important insights into this complex process.

Antioxidant Effects of Maillard Reaction Products Obtained from Ovalbumin and DifferentD-Aldohexoses

“…The quantity of available amino groups was determined according to the OPA (o-Phthalaldehyde) method. 22) To 50 ml aliquot of samples, containing 3 mg/ml OVA, was added 1 ml of OPA reagent. The absorbance was read at 340 nm after a minimal delay of 2 min at room temperature.…”

Biorecognition of Escherichia coli K88 adhesin for glycated porcine albumin

“…Free amino groups were determined by the orthophthaldialdehyde (OPA) method [26]. OPA reagent (1 mL) was added to a 50 L aliquot containing 2 mg/mL of PSA or PSA-Lac.…”

The Crystal Structure of Three Site-directed Mutants of Escherichia coli Dihydrodipicolinate Synthase: Further Evidence for a Catalytic Triad

“…This mechanism has been adapted from Hutton et al 33 Coomassie brilliant blue staining. 12 For kinetic characterisation we used a coupled assay utilising the next enzyme in the pathway, dihydrodipicolinate reductase (DHDPR), as described, 2,8 which monitors the oxidation of NADPH at 340 nm. This allowed accurate and reproducible initial rate data to be obtained.…”