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Novel approaches to the analysis of the Maillard reaction of proteins
Author(s) -
Fayle Siân E.,
Healy Jackie P.,
Brown Paula A.,
Reid Elizabeth A.,
Gerrard Juliet A.,
Ames Jennifer M.
Publication year - 2001
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/1522-2683(200105)22:8<1518::aid-elps1518>3.0.co;2-u
Subject(s) - maillard reaction , capillary electrophoresis , chemistry , monosaccharide , electrophoresis , amino acid , chromatography , biochemistry
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.