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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| Veröffentlicht in: | Electrophoresis 2001-05, Vol.22 (8), p.1518-1525 |
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| container_title | Electrophoresis |
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| creator | Fayle, Siân E. Healy, Jackie P. Brown, Paula A. Reid, Elizabeth A. Gerrard, Juliet A. Ames, Jennifer M. |
| description | 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. |
| doi_str_mv | 10.1002/1522-2683(200105)22:8<1518::AID-ELPS1518>3.0.CO;2-U |
| format | Article |
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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. 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| ispartof | Electrophoresis, 2001-05, Vol.22 (8), p.1518-1525 |
| issn | 0173-0835 1522-2683 |
| language | eng |
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| source | MEDLINE; Wiley Online Library |
| 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 |
| title | Novel approaches to the analysis of the Maillard reaction of proteins |
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