Characteristics and antioxidant activity of Maillard reaction products from fructose-glycine oligomer

No abstract is available for this paper.

• Publication year

  2010

• Venue

  Food Science and Biotechnology

• Publication date

  2010-08-31

• Fields of study

  Materials Science, Chemistry

• Identifiers
  DOI 10.1007/S10068-010-0131-X
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time

  2009influential reference
• Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths

  2009influential reference
• Effect of reaction pH on enolization and racemization reactions of glucose and fructose on heating with amino acid enantiomers and formation of melanoidins as result of the Maillard reaction.

  2008cited by this paper
• Food-derived peptides with biological activity: from research to food applications.

  2007cited by this paper
• Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities

  2007cited by this paper
• Antioxidant activities of aqueous extracts of selected plants

  2006cited by this paper
• Analysis of Fructose, Glycine and Triglycine using HPLC UV/vis

  2005cited by this paper
• Iron-binding ability of melanoidins from food and model systems

  2005cited by this paper
• Effects of water content on volatile generation and peptide degradation in the maillard reaction of glycine, diglycine, and triglycine.

  2005cited by this paper
• Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system

  2005cited by this paper
• Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability.

  2005cited by this paper
• Bioavailability of iron from a heat treated glucose-lysine model food system: assays in rats and in Caco-2 cells

  2004cited by this paper
• Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture systems.

  2004cited by this paper
• Metal complexation by the peptide-bound Maillard reaction products N∈-fructoselysine and N∈-carboxymethyllysine

  2004cited by this paper
• Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)

  2003cited by this paper
• Antioxidants and free radical scavenging activity of Phellinus baumii (Phellinus of Hymenochaetaceae) extracts

  2003cited by this paper
• Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems

  2001cited by this paper
• Antioxidants from a heated histidine-glucose model system. Investigation of the copper(II) binding ability

  2001cited by this paper
• Reactions of monosaccharides during heating of sugar-casein systems: building of a reaction network model.

  2001cited by this paper
• Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence

  2001cited by this paper
• Spectroelectrochemical and EQCM studies on the oxidation of glycil-peptides in alkaline medium

  2000cited by this paper
• Ability of amino acids, dipeptides, polyamines, and sulfhydryls to quench hexanal, a saturated aldehydic lipid oxidation product.

  1999cited by this paper
• Antioxidant activity applying an improved ABTS radical cation decolorization assay.

  1999cited by this paper
• Elongation of oligopeptides in a simulated submarine hydrothermal system.

  1999cited by this paper
• The Merck index

  1998cited by this paper
• Antioxidative Properties of Histidine-Containing Peptides Designed from Peptide Fragments Found in the Digests of a Soybean Protein.

  1998cited by this paper
• Peptides by activation of amino acids with CO on (Ni,Fe)S surfaces: implications for the origin of life.

  1998cited by this paper
• Metal chelating and antioxidant activity of model Maillard reaction products.

  1998cited by this paper
• Studies on the relationship between molecular weight and the color potency of fractions obtained by thermal treatment of glucose/amino acid and glucose/protein solutions by using ultracentrifugation and color dilution techniques

  1998cited by this paper
• Reaction Conditions Influence the Elementary Composition and Metal Chelating Affinity of Nondialyzable Model Maillard Reaction Products

  1997cited by this paper
• Antioxidative Effect of Maillard Reaction Products Using Glucose-Glycine Model System

  1997cited by this paper
• Metal ion complexation by products of the Maillard reaction

  1997cited by this paper
• The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay.

  1996cited by this paper
• Kinetic modelling of sugar reactions in heated milk-like systems

  1996cited by this paper
• Antioxidative activity and scavenging effects on active oxygen of xylose‐lysine maillard reaction products

  1995cited by this paper
• Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers.

  1994cited by this paper
• Thermally generated flavors : Maillard, microwave, and extrusion processes

  1993cited by this paper
• Fructose-induced fluorescence generation of reductively methylated glycated bovine serum albumin: evidence for nonenzymatic glycation of Amadori adducts.

  1991cited by this paper
• Some volatile compounds formed from thermal interaction of glucose with glycine, diglycine, triglycine, and tetraglycine

  1991cited by this paper
• Diketopiperazine-mediated peptide formation in aqueous solution

  1989cited by this paper
• Polymerization of Proteins Caused by Reaction with Sugars and the Formation of 3-Deoxyglucosone under Physiological Conditions

  1988cited by this paper
• Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Caramelization of Various Single Sugars

  1987cited by this paper
• Nonenzymatic Browning In Liquid Model Systems of High Water Activity: Kinetics of Color Changes Due to Reaction Between Glucose and Glycine Peptides

  1987cited by this paper
• A study of the interaction of glycine and its oligohomopeptides with formaldehyde and acetaldehyde under possible primitive earth conditions

  1983cited by this paper
• The Maillard reaction in food; a critical review from the nutritional standpoint.

  1981cited by this paper
• Studies on the Reaction of Dipeptides with Glyoxal

  1973cited by this paper
• Studies on antioxidative activities of amino compounds on fats and oils. iI. antioxidative activities of dispeptides and their synergistic effects on tocopherol

  1971cited by this paper
• Carbohydrates and their roles

  1970cited by this paper
• Chemistry of nonenzymic browning. II.

  1965cited by this paper
• Chemistry of non-enzymic browning. III. Effect of Bisulphite, Phosphate, and Malate on the reaction of Glycine and glucose

  1959cited by this paper
• Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

  1953cited by this paper

• Effect of hydrocolloids on advanced glycation end products in fried breaded fish nuggets and screening of volatile markers

  2026cites this paper
• Conjugation of Glycine max (L.) Merrill Oligopeptide with Monosaccharides: A Novel Approach for Stability and Efficacy in Cosmeceutical Applications

  2025cites this paper
• Comparative Analysis of Characteristic Volatile Compounds in Five Types of Infant Nutrition Powders by HS-GC-IMS and GC-MS

  2024cites this paper
• Separation and characterization of the antioxidant active component from Maillard reaction products in xylose-lysine system

  2024cites this paper
• Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying.

  2023cites this paper
• Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide

  2023cites this paper
• Glycosylated whey protein isolate enhances digestion behaviors and stabilities of conjugated linoleic acid oil in water emulsions.

  2022cites this paper
• Glycine, Diglycine, and Triglycine Exhibit Different Reactivities in the Formation and Degradation of Amadori Compounds.

  2022cites this paper
• Effect of different sulfur-containing compounds on the structure, sensory properties and antioxidant activities of Maillard reaction products obtained from Pleurotus citrinopileatus hydrolysates

  2022cites this paper
• Effect of Temperatures on Polyphenols during Extraction

  2022cites this paper
• Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System

  2020cites this paper
• Effect of sugar types on structural and flavor properties of peony seed derived Maillard reaction products

  2020cites this paper
• Effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products

  2019cites this paper
• Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment

  2019cites this paper
• Antioxidant and chelating capacity of Maillard reaction products in amino acid-sugar model systems: applications for food processing.

  2017cites this paper
• Improvement of ACE inhibitory activity of casein hydrolysate by Maillard reaction with xylose.

  2015cites this paper
• Antioxidant Capacities of Water-Soluble Substances Extracted from JinHua Ham

  2014cites this paper
• Evaluation of Antioxidant Activities of Extract from Beijing Roast Duck

  2014cites this paper
• Comparative study on the effects of d-psicose and d-fructose in the Maillard reaction with β-lactoglobulin

  2013cites this paper
• Heat-induced Maillard reaction of the tripeptide IPP and ribose: Structural characterization and implication on bioactivity

  2013cites this paper
• Formation mechanism of cross‐linking Maillard compounds in peptide–xylose systems

  2012cites this paper