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International Journal of Food Properties Volume 19, 2016 - Issue 1
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Original Articles

Effect of the Reactant Ratio on the Characteristics and Antioxidant Activities of Maillard Reaction Products in a Porcine Plasma Protein Hydrolysate-Galactose Model System

Qian LiuCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China;Synergetic Innovation Center of Food Safety and Nutrition, Harbin, Heilongjiang, ChinaView further author information
,
Haili NiuCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaView further author information
,
Juyang ZhaoCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaView further author information
,
Jianchun HanCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China;National Soybean Engineering Technology Research Centre, Harbin, Heilongjiang, ChinaView further author information
&
Baohua KongCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China;Synergetic Innovation Center of Food Safety and Nutrition, Harbin, Heilongjiang, ChinaCorrespondence[email protected]
View further author information
Pages 99-110 | Received 08 Oct 2014, Accepted 05 Feb 2015, Published online: 09 Oct 2015

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Zhong-Rong Jiang, Ting Zhang, Ling-Bo Ji, Lei Wu, Hong-Hui Dong, Guo-Liang Zhao, Hong-Qian Shentu, Bao-Jiang He & Tian-Xiao Li. (2023) Chemical composition and bioactivities of the essential oil of Coreopsis tinctoria and Chrysanthemum morifolium. International Journal of Food Properties 26:1, pages 1036-1046.
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Chao-Kun Wei, Zhi-Jing Ni, Kiran Thakur, Ai-Mei Liao, Ji-Hong Huang & Zhao-Jun Wei. (2019) Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment. International Journal of Food Properties 22:1, pages 84-99.
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Wei Jiang, Yu Liu, Xianqing Yang & Shiwei Hu. (2018) Antioxidant and antibacterial activities of modified crab shell bioactive peptides by Maillard reaction. International Journal of Food Properties 21:1, pages 2730-2743.
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Chaitra R. Bandiwadekar, Ashwini D. Jagdale, Ankita S. Durge, Tejaswini A. Pachpor & Rashmi S. Tupe. (2023) Evaluation of different sugars for glycation modifications of chitosan to improve its functionality for food preservation. Food Hydrocolloids 145, pages 109104.
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Qingyuan Dai, Qingyuan Hong, Xiuling Zhu, Polyanna Silveira Hornung, Huiqin Wang, Wen Fang, Yuru Zhang & Trust Beta. (2023) Formation of whey protein isolate–dextran conjugates by Maillard reaction with ethanol-water pretreatment. LWT 185, pages 115142.
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Ebrahim Hosseini, Hamid Alinejad & Esmat Rousta. (2023) Functional characterizations of sodium caseinate conjugated with water-soluble bitter almond gum exudate. Carbohydrate Polymer Technologies and Applications 5, pages 100292.
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Prajyoti Kale, Anusha Mishra & Uday S. Annapure. (2022) Development of vegan meat flavour: A review on sources and techniques. Future Foods 5, pages 100149.
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Mengyu Ma, Heping Cui, Ziyan Wang, Khizar Hayat, Chengsheng Jia, Yan Xu, Xiaoming Zhang & Chi-Tang Ho. (2021) Dependence and Conversion Mechanism for Selective Preparation of a Xylose–Diglycine Amadori Compound and a Cross-linking Product in an Aqueous Maillard Reaction. Journal of Agricultural and Food Chemistry 69:49, pages 14915-14925.
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Tugba Dursun Capar & Hasan Yalcin. (2021) Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature. LWT 152, pages 112252.
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I Ismarti, K Triyana, N A Fadzillah & N F H Nordin. (2021) The significance of Maillard reaction for species-specific detection gelatine in food industry. Journal of Physics: Conference Series 1731:1, pages 012018.
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Fei Chen, Lianzhu Lin, Mouming Zhao & Qiyuan Zhu. (2021) Modification of Cucumaria frondosa hydrolysate through maillard reaction for sea cucumber peptide based-beverage. LWT 136, pages 110329.
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Kangni Chen, Qingfeng Yang, Hui Hong, Ligeng Feng, Jun Liu & Yongkang Luo. (2020) Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose. Food Chemistry 333, pages 127489.
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Anqi Zhang, Jie Yu, Guorong Wang, Xibo Wang & Ligang Zhang. (2019) Improving the emulsion freeze-thaw stability of soy protein hydrolysate-dextran conjugates. LWT 116, pages 108506.
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Yi-Tong Han, Chen-Chen Zhao, Jia-Run Han, Jia-Nan Yan, Yi-Nan Du, Wen-Hui Shang & Hai-Tao Wu. (2019) Antioxidant activity of sea cucumber (Stichopus japonicus) gut hydrolysates-ribose Maillard reaction products derived from organic reagent extraction. Journal of Food Measurement and Characterization 13:4, pages 2790-2797.
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Kangni Chen, Xiaoxue Yang, Zhan Huang, Shiliang Jia, Yuqi Zhang, Jing Shi, Hui Hong, Ligeng Feng & Yongkang Luo. (2019) Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds. Food Chemistry 295, pages 569-578.
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