Maillard Reaction Research Articles (Page 1)

Production of apoferritin/chitosan complex by Maillard reaction as a promising platform to enhance pDNA delivery.

A novel approach to sesame oil aroma generation: Synergy of enzyme-modified lipids and the Maillard reaction.

Generation of Maillard reaction-derived flavour compounds in coffee analogues by an extrusion-based solid model system.

Synergistic interaction between maillard reaction product and γ-tocopherol in enhancing the oxidation stability of flaxseed oil.

Exploring the impact of dietary fiber enrichment on molecular water properties and indicators of Maillard reaction (furosine, Nε-carboxymethyllysine, and Nε-carboxyethyllysine) in model gluten-free bread.

The alleviation of pear chilling injury by chitosan-based coating during long term refrigeration is related to respiratory path, ethylene biosynthesis, and GABA shunt.

A comprehensive study on the quality deterioration mechanism and main paths of cowpea pickles during storage.

Enhanced emulsion stability through synergistic interactions in ternary Maillard conjugates of soy protein isolate, maltodextrin, and gum Arabic.

Quinoa protein-dextran conjugates as functional stabilizers for curcumin-loaded Nanoemulsions.

Effect of three pectin fractions from muskmelon on the formation of volatile sulfur compounds produced from methionine-sugars Maillard reaction.

The Maillard reactions during dairy processing significantly affect both nutritional quality and product browning. However, the reactivity differences between human milk oligosaccharides (HMOs) and milk proteins remain unclear-a critical knowledge gap in optimizing infant formula production. This study systematically investigated the reaction kinetics of two structurally distinct HMOs (2'-fucosyllactose and lacto-N-neotetraose) with three major milk proteins (α-lactalbumin, β-lactoglobulin, and β-casein). Combining multiple methods, including furosine quantification, browning degree, SDS-PAGE, and free amino groups, it was found that 2'-fucosyllactose produced 1.3 times more Maillard reaction products than lacto-N-neotetraose, while α-lactalbumin exhibited the earliest glycation among the tested proteins. Kinetic modeling further established a reactivity hierarchy: 2'-fucosyllactose > lacto-N-neotetraose for HMOs and α-lactalbumin > β-lactoglobulin > β-casein for proteins. These findings provide the first comparative kinetic framework for HMO-milk protein interactions, providing specific optimization targets for dairy processing to minimize nutrient losses while controlling browning during infant formula production.

Effect of roasting treatment on flavor and quality of fragrant corn oil.

Effects of microwave-assisted enzymatic treatment on the quality characteristics of sunflower seed oil: A comprehensive investigation based on Lipidomics and volatile flavor compound profiling.

Unveiling the γ-carboxyl role of glutamic acid in pyrazine formation from N-(1-deoxy-α-d-ribulos-1-yl)-glutamic acid: Mechanistic insights via integrated experimental and density functional theory approaches.

Revealing the chemical differences and transformations of Artemisia argyi leaves under different processing conditions by HS-GC-MS and UHPLC-Q/TOF-MS combined metabolomics.

Effect of Oleogel type and Spirulina enrichment on glyoxal (GO), methylglyoxal (MGO) and malondialdehyde (MDA) formation in vegan meatball analogues.

Impact of Maillard reaction on protein digestibility in lactose-hydrolyzed milk during storage

Invertase pre-treatment of alkalised sucrose-rich carob pulp augments O-heterocyclic compound generation during roasting.

Biopreservation technology of sourdough co-fermented with Fructilactobacillus sanfranciscensis and Propionibacterium freudenreichii: Effects and mechanisms for enhancing bread quality and extending shelf life.

This study aimed to evaluate the mechanical and sensory characteristics of a functional bread, and secondarily examined the attitudes and consumption habits of elderly people toward legumes to assess the potential acceptance of pea protein–based bread in this group. Experimental breads were made by replacing 5% of wheat flour with pea protein concentrate, either untreated or processed via high-pressure homogenization. The breads showed a homemade, heterogeneous appearance, which was appreciated by elderly consumers. They qualified as a “source of protein,” had lower sodium content, and featured a darker crust due to the Maillard reaction while keeping acceptable sensory attributes. Textural analysis indicated that breads with untreated pea protein were firmer and chewier than commercial ones. However, sensory tests showed that the experimental breads received higher liking scores, highlighting their appeal. Overall, adding pea protein enhanced nutritional value without affecting sensory quality, supporting its use to promote elderly nutrition and sustainability.