Cargando…

Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey

A liquid chromatography–mass spectrometry method based on multiple reaction monitoring (MRM) was developed for the simultaneous quantification of markers representing two potentially competing pathways, the Maillard reaction and the dehydroalanine pathway. The two pathways involve the same residues...

Descripción completa

Detalles Bibliográficos
Autores principales:	Nielsen, Søren D., Knudsen, Lotte J., Bækgaard, Line T., Rauh, Valentin, Larsen, Lotte B.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997915/ https://www.ncbi.nlm.nih.gov/pubmed/35406984 http://dx.doi.org/10.3390/foods11070897

Ejemplares similares

Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation
por: Aguilera-Toro, Miguel, et al.
Publicado: (2022)

Influence of Pasteurization on Maillard Reaction in Lactose-Free Milk
por: Bi, Haixin, et al.
Publicado: (2023)

The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulation
por: Huang, Zhuofan, et al.
Publicado: (2023)

Casein Lactose-Glycation of the Maillard-Type Attenuates the Anti-Inflammatory Potential of Casein Hydrolysate to IEC-6 Cells with Lipopolysaccharide Stimulation
por: Chen, Na, et al.
Publicado: (2022)

Lactose Glycation of the Maillard-Type Impairs the Benefits of Caseinate Digest to the Weaned Rats for Intestinal Morphology and Serum Biochemistry
por: Wang, Xiao-Peng, et al.
Publicado: (2021)

Hydrolysis of Whey Protein-Dextran Glycates Made Using the Maillard Reaction
por: Li, Na, et al.
Publicado: (2019)

Milk Intolerance, Beta-Casein and Lactose
por: Pal, Sebely, et al.
Publicado: (2015)

Effect of Casein Hydrolysates on Intestinal Cell Migration and Their Peptide Profiles by LC-ESI/MS/MS
por: Nielsen, Søren D., et al.
Publicado: (2019)

Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time
por: Chen, Kun, et al.
Publicado: (2019)

Antioxidant Properties of Casein Phosphopeptides (CPP) and Maillard-Type Conjugated Products
por: Zhang, Huiying, et al.
Publicado: (2020)

In Vitro Infant Digestion of Whey Proteins Isolate–Lactose
por: Sabari, Sarizan, et al.
Publicado: (2023)

Synthesis and Characterization of Maillard Reaction Products of Salbutamol and Terbutaline with Lactose and Development and Validation of an LC Method for the Determination of Salbutamol and Terbutaline in the Presence of These Impurities
por: El-Zaher, Asmaa A., et al.
Publicado: (2014)

One-Pot Synthesis of Lactose Derivatives from Whey Permeate
por: Enteshari, Maryam, et al.
Publicado: (2020)

Chemical generation and modification of peptides containing multiple dehydroalanines
por: Morrison, Philip M., et al.
Publicado: (2015)

Characterization of microbial communities in anaerobic acidification reactors fed with casein and/or lactose
por: Deng, Zhe, et al.
Publicado: (2022)

Effects of Maillard-type caseinate glycation on the preventive action of caseinate digests in acrylamide-induced intestinal barrier dysfunction in IEC-6 cells
por: Shi, Jia, et al.
Publicado: (2018)

Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases
por: Dutra Rosolen, Michele, et al.
Publicado: (2015)

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream
por: Sakkas, Lambros, et al.
Publicado: (2023)

Protein cross‐linking and the Maillard reaction decrease the solubility of milk protein concentrates
por: Fan, Fengjiao, et al.
Publicado: (2018)

Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins
por: Teodorowicz, Malgorzata, et al.
Publicado: (2017)

Colorants and Antioxidants Deriving from Methylglyoxal and Heterocyclic Maillard Reaction Intermediates
por: Bork, Leon Valentin, et al.
Publicado: (2023)

Screening and Scale-Up of Nanofiltration Membranes for Concentration of Lactose and Real Whey Permeate
por: Hofmann, Katrin, et al.
Publicado: (2023)

Maillard Reaction Induced Changes in Allergenicity of Food
por: Gou, Jingkun, et al.
Publicado: (2022)

The Maillard reaction in traditional method sparkling wine
por: Charnock, Hannah M., et al.
Publicado: (2022)

Modulable Photocatalyzed Strategies for the Synthesis of α-C-Glycosyl Alanine Analogues via the Giese Reaction with Dehydroalanine Derivates
por: Poletti, Lorenzo, et al.
Publicado: (2023)

Human protein aging: modification and crosslinking through dehydroalanine and dehydrobutyrine intermediates
por: Wang, Zhen, et al.
Publicado: (2014)

Catalytic Modification of Dehydroalanine in Peptides and Proteins by Palladium‐Mediated Cross‐Coupling
por: de Bruijn, A. Dowine, et al.
Publicado: (2018)

Application of dehydroalanine as a building block for the synthesis of selenocysteine-containing peptides
por: Reddy, Kishorkumar M., et al.
Publicado: (2018)

Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity
por: Amid, Bahareh Tabatabaee, et al.
Publicado: (2013)

Antimicrobial activity of fermented Maillard reaction products, novel milk-derived material, made by whey protein and Lactobacillus rhamnosus and Lactobacillus gasseri on Clostridium perfringens
por: Kim, Yujin, et al.
Publicado: (2021)

Different rates of synthesis of whey protein and casein by alleles of the β-lactoglobulin and α(s1)-casein locus in cattle
por: Graml, R, et al.
Publicado: (1989)

Fermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coli
por: Pasotti, Lorenzo, et al.
Publicado: (2017)

Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate
por: Thum, Caroline, et al.
Publicado: (2019)

Physicochemical properties of whey protein isolate and alkaline soluble polysaccharide from sugar beet pulp conjugates formed by Maillard reaction and genipin crosslinking reaction: A comparison study
por: Ai, Chao, et al.
Publicado: (2022)

Modifications of hemoglobin and myoglobin by Maillard reaction products (MRPs)
por: Ioannou, Aristos, et al.
Publicado: (2017)

Evolution of Complex Maillard Chemical Reactions, Resolved in Time
por: Hemmler, Daniel, et al.
Publicado: (2017)

Evaluation of pectin extractions and their application in the alkaline Maillard reaction
por: Guízar-Amezcua, María-Guadalupe, et al.
Publicado: (2022)

Insights into flavor and key influencing factors of Maillard reaction products: A recent update
por: Liu, Shuyun, et al.
Publicado: (2022)

Influence of the Maillard Reaction on Properties of Air-Assisted Electrospun Gelatin/Zein/Glucose Nanofibers
por: Liu, Songqi, et al.
Publicado: (2023)

A Water‐Soluble Iridium Photocatalyst for Chemical Modification of Dehydroalanines in Peptides and Proteins
por: van Lier, Roos C. W., et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_kd4je25n9ehubcsbnk35uqj1tb