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The Maillard Reaction in Food Chemistry

Current Technology and Applications

  • Dongliang Ruan
  • Hui Wang
  • Faliang Cheng

Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

Table of contents

  1. Front Matter
    Pages i-xxiii
  2. Dongliang Ruan, Hui Wang, Faliang Cheng
    Pages 1-21
  3. Dongliang Ruan, Hui Wang, Faliang Cheng
    Pages 23-32
  4. Dongliang Ruan, Hui Wang, Faliang Cheng
    Pages 33-54

About this book

Introduction

This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a well-known non-enzymatic reaction between reducing sugars and proteins, and one of the most important reactions in food sciences. The authors explore different MS-based technologies to systematically investigate the Maillard reaction from amino acids, peptides and proteins. By using amino acid/peptide-sugar models, the authors also show how reactants, temperature and time affect the Maillard reaction. In this book, readers will learn more about glucosylation, and how it can improve functional properties of food proteins.

Keywords

The Maillard reaction mass spectrometry MALD-TOF-MS tandem MS glycation food functionality amino acid reaction Peptide-Sugar System Reactions in food science Maillard reaction characterization

Authors and affiliations

  • Dongliang Ruan
    • 1
  • Hui Wang
    • 2
  • Faliang Cheng
    • 3
  1. 1.Dongguan University of TechnologyDongguanChina
  2. 2.Lacombe Research CentreAgriculture and Agri-Food CanadaLacombeCanada
  3. 3.Dongguan University of TechnologyDongguanChina

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-030-04777-1
  • Copyright Information The Author(s), under exclusive license to Springer Nature Switzerland AG 2018
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-030-04776-4
  • Online ISBN 978-3-030-04777-1
  • Series Print ISSN 2191-5407
  • Series Online ISSN 2191-5415
  • Buy this book on publisher's site