The Maillard Reaction in Food Chemistry

1. Front Matter

   Pages i-xxiii

   PDF

2. The Maillard Reaction

   • Dongliang Ruan, Hui Wang, Faliang Cheng

   Pages 1-21

3. Characterization of the Maillard Reaction in Amino Acid–Sugar Systems

   • Dongliang Ruan, Hui Wang, Faliang Cheng

   Pages 23-32

4. Characterization of Glycated Lysine in Peptide–Sugar System

   • Dongliang Ruan, Hui Wang, Faliang Cheng

   Pages 33-54

5. Determination of the Maillard Reaction Sites and Properties’ Effects of Lysozyme

   • Dongliang Ruan, Hui Wang, Faliang Cheng

   Pages 55-84

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.

• 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
• carbohydrate chemistry

• Dongguan University of Technology, Dongguan, China

  Dongliang Ruan, Faliang Cheng

• Lacombe Research Centre, Agriculture and Agri-Food Canada, Lacombe, Canada

  Hui Wang

Dr. Dongliang Ruan obtained his Ph.D in the Department of Chemistry and School of Biological Science, University of Hong Kong and is an Associate Professor in the School of Environment and Civil Engineering, Dongguan University. His research fields are focused on modern technology in food, environmental and biological studies, especially in developing novel analytical methods. He has been awarded by the Natural Sciences and Engineering Research Council (NSERC) of Canada, for developing a modern and novel methodology of mass spectrometry for food analysis.

Dr. Hui Wang obtained her Ph.D in the Department of Chemistry, University of Hong Kong and currently is a microbiologist in Agriculture Agri-Food Canada, Canadian Federal Research Centre. She is an expert in food microbiology and food quality control, especially in beef, pork and chicken. She was awarded the full fellowship from Natural Sciences and Engineering Research Council (NSERC) of Canada, for developing a methodology of meat quality control. She has experience in food quality control and inspection in manufactures and provides solutions for food, especially meat processing industries.

Professor Faliang Cheng obtained his Ph.D in the School of Chemistry and Chemical Engineering, Sun Yat-sen University and currently is a Professor of School of the Environment and Civil Engineering, Dongguan University of Technology. His research interests cover nanomaterials, biosensors and bio-fuel cells. He is also the Director of the Guangdong Engineering and Technology Research Center for Advanced Nanomaterials and Director of the Scientific Research Division, Dongguan University of Technology. He has been entitled as a “Top Ten Outstanding Youths in Dongguan”, “Leader of Dongguan Science and Technology” and “Dongguan Talent Scientist”.

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