Novel approaches to the analysis of the Maillard reaction of proteins

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...

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Bibliographic Details
Published inElectrophoresis Vol. 22; no. 8; pp. 1518 - 1525
Main Authors Fayle, Siân E., Healy, Jackie P., Brown, Paula A., Reid, Elizabeth A., Gerrard, Juliet A., Ames, Jennifer M.
Format Journal Article
LanguageEnglish
Published Hoboken Wiley Subscription Services, Inc., A Wiley Company 01.05.2001
Subjects
Cross-linking
Dehydroascorbic acid
Electrophoresis, Gel, Two-Dimensional - methods
Electrophoresis, Polyacrylamide Gel - methods
Food Analysis - methods
Glycation
Lysine - analysis
Maillard Reaction
Proteins - analysis
Ribonuclease
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Summary: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.
Bibliography:istex:64B76C0EBE411CC8BA8386D567DDC52F7FB573BC
ArticleID:ELPS1518
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ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0173-0835
1522-2683
DOI:10.1002/1522-2683(200105)22:8<1518::AID-ELPS1518>3.0.CO;2-U