Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths

Maillard conjugation of lactulose with potentially bioactive peptides

“…The content of intermediate Maillard reaction compounds increased significantly over reaction time (Table 3), in agreement with the results of Kim and Lee (2009b) working on glucose and glycine, diglycine, and triglycine conjugates. The extent and rate of Maillard reaction can be monitored by development of brown color.…”

“…The results (Table 3) indicated that browning intensity of all mixed solutions increased over heating time. Similarly, Kim and Lee (2009b) found increasing amount of advanced reaction products of samples over time in concomitant with increasing intermediate products content. The higher browning intensity of WPI-lactose conjugate than WPH-lactose counterpart was due likely to the higher reactivity of WPI than WPH.…”

“…The amount of intermediate stages products and browning intensity (final stages products) of the Maillard reaction at 0, 15, 30, and 45 min of reaction was determined by measurement of the absorbance of samples at 294 and 420 nm, respectively (Kim & Lee, 2009b).…”

Contribution of sulfur‐containing compounds to the colour‐inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates

“…The method used was that of Irvine and Shaw22 and Kim and Lee23 with some modifications. The molecular weight (MW) of soybean peptide and MRPs derived from peptide/xylose (PX), peptide/xylose/cysteine (PXC) and peptide/xylose/cysteine/thiamine (PXCT) was determined using a Waters 600 liquid chromatograph (Waters Co., Milford, MA, USA) equipped with a Waters 2487 UV detector and Empower workstation.…”

Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products

“…The Maillard reaction (MR) is involved in the formation of brown pigments via the condensation of a carbonyl group of reducing sugars, aldehydes or ketones with the amine group of amino acids (such as amino acids, peptides and proteins) or any nitrogenous compound (Kim & Lee, 2009). The complexity of the MR lies in the fact that it is influenced by numerous factors, such as temperature, pH, time, water activity, type and concentration of buffer, protein, amino acids, peptides or protein hydrolysates and sugar involved (Ajandouz, Desseaux, Tazi, & Puigserver, 2008;Ames, 1990;Lu, Hao, Payne, & Ho, 2005;Sumaya-Martinez, Thomas, Linard, Binet, & Guerard, 2005).…”