Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism-Reference-Cited by-同舟云学术

Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism

Published:2023-05-26 Issue:22 Volume:71 Page:8569-8579
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xia Xue¹,Zhou Tong¹,Yu Jingyang¹,Cui Heping¹^ORCID,Zhang Foxin²,Hayat Khizar³,Zhang Xiaoming¹^ORCID,Ho Chi-Tang⁴

Affiliation:

1. State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China

2. Anhui Qiang Wang Flavouring Food Co., Ltd., No. 1 Shengli Road, Jieshou, Fuyang 236500, Anhui, P. R. China

3. Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States

4. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States

Funder

National Natural Science Foundation of China

Key Science and Technology Program of Anhui Province

Postgraduate Research and Practice Innovation Program of Jiangsu Province

Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c01899

Reference32 articles.

1. Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy

2. Correspondence analysis of antioxidant activity and UV–Vis absorbance of Maillard reaction products as related to reactants

3. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems

4. Kinetics of colour development in aqueous glucose systems at high temperatures

5. Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems

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