200,198 research outputs found
Dietary Maillard reaction products: implications for human health and disease
No full textWhen foods are heat processed, the sugars and lipids react with the proteins they contain via the Maillard and related reactions to form a wide range of products. As a result, the sensory, safety, nutritional and health-promoting attributes of the foods are affected. Reaction products include advanced glycation/lipoxidation endproducts (AGE/ALEs), acrylamide and heterocyclic amines (HAA), all of which may impact on human health and disease. Furthermore, some Maillard reaction products affect the growth of colonic bacteria and thermally-induced modification of dietary protein can affect allergenicity. This paper briefly reviews aspects of the Maillard reaction in food related to human health
M. Maillard (illustrateur non-identifié 1...-19..) : signature [1924]
No full textM. Maillard (illustrateur non-identifié 1...-19..) incertain ; signature en couverture d’un recueil des éditions A. Molinier [1924] ; premières étapes, observation et décodage de la signature de l’artiste, puis recherche dans les dictionnaires et sur internet : Maillard inconnu des spécialistes (dictionnaires et banque de données), trop de bruit sur le catalogue BNF et sur internet… Une seule partition repérée pour ce présumé “M. Maillard” (illustrateur) dans l’état actuel de la recherche. [Notice actualisée 20/11/2018
M. Maillard (illustrateur non-identifié 1...-19..) : signature [1924]
No full textM. Maillard (illustrateur non-identifié 1...-19..) incertain ; signature en couverture d’un recueil des éditions A. Molinier [1924] ; premières étapes, observation et décodage de la signature de l’artiste, puis recherche dans les dictionnaires et sur internet : Maillard inconnu des spécialistes (dictionnaires et banque de données), trop de bruit sur le catalogue BNF et sur internet… Une seule partition repérée pour ce présumé “M. Maillard” (illustrateur) dans l’état actuel de la recherche. [Notice actualisée 20/11/2018
Estudos de reações de cetonas e aldeidos modelos da reação de Maillard
No full textTese (Doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Físicas e Matemáticas.Estudou-se a reação entre hidroxilamina e diferentes compostos carbonílicos: butanona, diacetilmonoxima, 2,2-dimetil-3-hidroxi-propionaldeído e ainda dois intermediários carbon11icos da reacão de Maillard - 2,3-butanodiona e 3-hidroxi-2-butanona Na regio de desidra-ta,cão, que independe do pH, a velocidade de formac,ão da dioxima a partir de diacetila com excesso de hidroxilamina? que forma rapidamente a monoxima, e desta, lentamente a dioxima, é cerca de 215 vezes menor que a velocidade de formação da monoxima usando excesso de diacetila. As velocidades de reação mudam segundo o pl~ da mesma, de forma diferente para os diversos compostos estudados. O aumento da concentracão de íon calcio na reação entre acetoína e hidroxilamina na faixa de pH 7,5 a 8,S, causa um aumento na constante de velocidade na região que corresponde a etapa de desidratação não catalisada como etapa lenta Na etapa de desidratação como etapa lenta, a pfesença de ácido bórico provoca um aumento na constante de velocidade de segunda ordem. O ponto correspondente ao ácido bórico na linha de Bronsted apresenta um forte desvio positivo, e o ponto que concsponderia à catálise ácida geral pela água também apresenta forte desvio positivo da correspondente linha de correlação de Bronsted no caso da acetoína e diacetila com hidroxilamina, sugererindo a existência de catalise ácida geral intramolecular
A Maillard-reakció vizsgálata fehércsokoládéban
No full textA színek használatát a nyomdaipartól kezdve, építőiparon, informatikán keresztül szinte mindenhol megtaláljuk. A színlátás és a színek a mindennapjaink részei anélkül, hogy különösebben foglalkoznánk vele. A színmérés Grassmann három törvényén alapul. A színmérő műszerek megmérik a színes felületeket és ebből számolják ki a színjellemzőket. A Nemzetközi Világítástechnikai Bizottság (Commission Internationale de L’Éclairage) egyik feladata módszerek valamint a mérési technológiák kidolgozása a színek, objektív leírására és meghatározására. Amennyiben színmérő műszert szeretnénk vásárolni a piacon széles választékban találjuk meg őket. Egészen az ingyenes vagy akár jelképes összegbe kerülő mobiltelefonra telepíthető alkalmazásoktól az akár több millió forintos spektrofotométerekig. A színhidrátok aminocsoportokkal történő reakcióját nem enzimatikus barnulásnak vagy a reakciónak a tanulmányozójáról Maillard – reakciónak nevezik. Ezen reakció során általánosságban a redukáló szénhidrátok szabad aminocsoportokkal reagálnak, a folyamat során melanoidinek ( barna színű pigmentek) és aromakomponensek keletkeznek. A Maillard-reakció során keletkező aroma komponensek pirazinok, piridinek, oxazolok, furánok, furanonok és pyroxizinek.A dolgozatban a fehér csokoládéban hőkezelés hatására lejátszódó Maillard – reakciót vizsgáljuk. Az elvégzett mérések és vizsgálatok eredményei alapján színváltozások megfigyelhetők az alapszíntől a barnáig, oszlopdiagramon ábrázolva jól láthatóak a színjellemzők közti minimális eltérések. Az íz és az illat is változik a forralt tejre emlékeztető illattól az erős karamell és szalmiákszesz illat keveredéséig. Ugyanez elmondható az ízváltozásokról is.SzGhbktáplálkozástudományinappalimagyarMSc/M
Kinetic modelling of the Maillard reaction between proteins and sugars
No full textKeywords: Maillard reaction, sugar isomerisation, kinetics, multiresponse modelling, brown colour formation, lysine damage, mutagenicity, casein, monosaccharides, disaccharides, aldoses, ketosesThe aim of this thesis was to determine the kinetics of the Maillard reaction between proteins and sugars, taking into account other simultaneously occurring sugar reactions. Model systems of foods, consisting of the protein casein and various sugars in a buffered solution, were studied. The reaction conditions were varied, covering relevant heating conditions for foods. The kinetics of the reactions were studied by means of multiresponse modelling.The main reaction routes that were established in heated sugar-casein systems were (i) isomerisation of the aldose sugars into ketose sugars and vice versa, (ii) degradation of the sugar into carboxylic acids and unidentified products and (iii) the Maillard reaction between the sugar (degradation products) and the protein. In the Maillard reaction, the aldose sugars (like glucose and lactose) reacted with thee-amino group of lysine residues of the protein to form the Amadori product. Under the conditions studied in this thesis (90-130°C; pH 6.8) it was shown that ketose sugars (like fructose and lactulose) themselves were not reactive in the Maillard reaction. Therefore, the expected Heyns compound could not be detected. The degradation products of the sugars and Amadori products reacted in the Maillard reaction with either thee-amino group of the lysine residues or the guanidine groups of the arginine residues of the protein to form the brown-coloured melanoidins. The Maillard reactivity of the sugar degradation products was found to be much higher than that of the aldose sugars themselves. The formation of these reaction intermediates was, however, highly temperature dependent. The reaction mechanism of disaccharide sugars was roughly in accordance with that of monosaccharide sugars, with the difference that some sugar degradation pathways were hindered by the glycosidic bound sugar while others were favoured.The multiresponse modelling approach as used in this thesis appeared to be a very powerful tool to unravel complicated reaction routes as occur in the Maillard reaction. The observed differences in reaction mechanism and reaction rate between the various studied sugars can be used to direct food quality aspects like browning, loss of nutritive value due to lysine damage and formation of mutagenic compounds
Investigation into the physical and chemical properties of sodium caseinate-maltodextrin glyco-conjugates
No full textCasein-maltodextrin glyco-conjugates were prepared using an economical, food-grade process based on the Amadori re-arrangement of the Maillard reaction. The resultant glyco-conjugates were slightly yellow in colour and the degree of discolouration was dependent on heating time. Formation of glyco-conjugates was demonstrated by determining the reduction of free amino-groups by the O-phthaldialdehyde (OPA) assay and sugar reducing ends by gas chromatography-mass spectrometry (GC-MS). Increases in molecular weight were monitored by SDS-polyacrylamide gel electrophoresis (PAGE) and were in agreement with those predicted for the conjugation of casein monomers with malto-oligosaccharides of average DP 7-10. 2D-Urea-SDS-PAGE demonstrated that both protein and saccharide components co-migrate, indicating that covalent bonds were upon heating. This resulted in increases in mass-to-charge ratio of the materials, which suggested decreases in pI. These observed chemical and physical changes were reconciled with previously documented improvements in emulsifying properties. © 2004 Elsevier Ltd. All rights reserved
Éléonore M. Zimmermann, Poétiques de Baudelaire dans «Les Fleurs du mal», rythme, parfum, lueur
No full textMaillard Pascal. Éléonore M. Zimmermann, Poétiques de Baudelaire dans «Les Fleurs du mal», rythme, parfum, lueur. In: Romantisme, 2002, n°115. De ceci à cela. pp. 105-107
Jeux et jouets de la première enfance.
No full textRabecq-Maillard M.-M. Jeux et jouets de la première enfance.. In: Enfance, tome 15, n°2, 1962. pp. 191-194
the formation of IQ type mutagens from Maillard reaction in ethanolic solution
No full text[[abstract]]The present study mimics cooking meats in alcohol or distilled spirit marinades by using a 0.1 M creatinine/0.05 M sugars/0.1 M threonine ethanolic model solution, in an attempt to investigate the formation of the heterocyclic amines IQ and IQx, via Maillard reaction. The results showed that ethanol accelerated the formation of IQ and IQx, in a dose-dependent manner. In an aqueous model solution of 0.1 M creatinine/0.05 M glucose/0.1 M threonine after 8 h heating at 150 ?C, the contents of IQ and IQx are 16.5 ? 2.2 and 26.2 ? 4.2 mg/kg, respectively. However, at a similar Maillard browning level in the equivalent 50% ethanolic model solution after heating at the same temperature for only 4 h, the contents of IQ and IQx significantly increase to 46.0 ? 5.5 and 69.2 ? 3.4 mg/kg, respectively.
- …
