Novel approaches to the analysis of the Maillard reaction of proteins

S E Fayle; J P Healy; P A Brown; E A Reid; J A Gerrard; J M Ames

doi:10.1002/1522-2683(200105)22:8<1518::AID-ELPS1518>3.0.CO;2-U

Novel approaches to the analysis of the Maillard reaction of proteins

Electrophoresis. 2001 May;22(8):1518-25. doi: 10.1002/1522-2683(200105)22:8<1518::AID-ELPS1518>3.0.CO;2-U.

Authors

S E Fayle¹, J P Healy, P A Brown, E A Reid, J A Gerrard, J M Ames

Affiliation

¹ New Zealand Institute for Crop and Food Research Limited, Christchurch.

PMID: 11386664
DOI: 10.1002/1522-2683(200105)22:8<1518::AID-ELPS1518>3.0.CO;2-U

Abstract

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.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Electrophoresis, Gel, Two-Dimensional / methods
Electrophoresis, Polyacrylamide Gel / methods
Food Analysis / methods*
Lysine / analysis
Maillard Reaction*
Proteins / analysis*

Substances

Proteins
Lysine