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The Maillard Reaction in Food Chemistry : Current Technology and Applications.

By: Ruan, Dongliang.
Contributor(s): Wang, Hui | Cheng, Faliang.
Material type: TextTextSeries: eBooks on Demand.SpringerBriefs in Molecular Science Ser: Publisher: Cham : Springer, 2018Copyright date: ©2018Description: 1 online resource (104 pages).Content type: text Media type: computer Carrier type: online resourceISBN: 9783030047771.Subject(s): Maillard reaction | Food industry and trade-Technological innovationsGenre/Form: Electronic books.Additional physical formats: Print version:: The Maillard Reaction in Food Chemistry : Current Technology and ApplicationsDDC classification: 660.2832 LOC classification: QD1-999Online resources: Click here to view this ebook.
Contents:
Intro -- Preface -- Acknowledgements -- Contents -- Abbreviations -- List of Figures -- List of Tables -- List of 20 Common Amino Acids -- 1 The Maillard Reaction -- 1.1 Introduction -- 1.2 The Maillard Reaction and Food Properties -- 1.3 The Chemistry of the Maillard Reaction -- 1.4 Conditions Affecting the Maillard Reaction -- 1.5 The Analysis of MRPs -- 1.5.1 ESI-MS and MALDI-TOF-MS -- 1.5.2 MS Characterization of ARPs -- 1.5.3 Protein Glycation and Glycation Site Analysis -- 1.6 Summary -- References -- 2 Characterization of the Maillard Reaction in Amino Acid-Sugar Systems -- 2.1 Introduction -- 2.2 MS Analysis of Amino Acid-Sugar System -- 2.3 Structure Determination of Glucosylated Nα-Acetyl-Lysine by Nuclear Magnetic Resonance (NMR) Spectroscopy -- 2.4 ARPs in Amino Acid-Sugar Systems -- 2.4.1 MS/MS of ARPs with d-Glucose -- 2.4.2 MS/MS of ARPs with Disaccharides -- 2.5 MS/MS and MS3 of ARPs -- 2.6 Summary -- References -- 3 Characterization of Glycated Lysine in Peptide-Sugar System -- 3.1 Introduction -- 3.2 Solid-Phase Peptide Synthesis (SPPS) -- 3.2.1 Synthesis Procedure -- 3.2.2 Cleavage of the Peptide -- 3.3 ESI-MS Analysis -- 3.4 Effects of the Maillard Reaction -- 3.5 Fragmentation Sugar Moieties -- 3.6 Fragmentation of Peptide Moieties -- 3.6.1 Fragmentation of [M-84+H]+ -- 3.6.2 MS3 of Glucosylated Di-peptides -- 3.6.3 MS3 Spectra of [M-84+H]+ from Glucosylated Tri-Peptides -- 3.7 Fragmentation of Lysine-Containing Tetra-Peptides -- 3.8 Summary -- References -- 4 Determination of the Maillard Reaction Sites and Properties' Effects of Lysozyme -- 4.1 Introduction -- 4.2 Sample Preparation -- 4.3 MS -- 4.3.1 MALDI-TOF-MS -- 4.3.2 MALDI-TOF/TOF-MS -- 4.3.3 Nano-LC-QqTOF-MS -- 4.4 Emulsifying Properties -- 4.5 Differential Scanning Calorimetry (DSC) -- 4.6 Deconvolution of ESI-MS Spectra -- 4.7 MS Analysis of Intact Lysozyme.
4.8 Effects of Glucosylation on Lysozyme -- 4.8.1 Effect on Emulsifying Properties -- 4.8.2 Effect on Thermal Properties -- 4.9 Characterization of Glycation of Lysozyme -- 4.9.1 MALDI-TOF-MS -- 4.9.2 MALDI-TOF/TOF-MS -- 4.9.3 Nano-LC-MS/MS -- 4.10 Summary -- References.
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Item type Current location Call number URL Status Date due Barcode
Electronic Book UT Tyler Online
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QD1-999 (Browse shelf) https://ebookcentral.proquest.com/lib/uttyler/detail.action?docID=5606218 Available EBC5606218

Intro -- Preface -- Acknowledgements -- Contents -- Abbreviations -- List of Figures -- List of Tables -- List of 20 Common Amino Acids -- 1 The Maillard Reaction -- 1.1 Introduction -- 1.2 The Maillard Reaction and Food Properties -- 1.3 The Chemistry of the Maillard Reaction -- 1.4 Conditions Affecting the Maillard Reaction -- 1.5 The Analysis of MRPs -- 1.5.1 ESI-MS and MALDI-TOF-MS -- 1.5.2 MS Characterization of ARPs -- 1.5.3 Protein Glycation and Glycation Site Analysis -- 1.6 Summary -- References -- 2 Characterization of the Maillard Reaction in Amino Acid-Sugar Systems -- 2.1 Introduction -- 2.2 MS Analysis of Amino Acid-Sugar System -- 2.3 Structure Determination of Glucosylated Nα-Acetyl-Lysine by Nuclear Magnetic Resonance (NMR) Spectroscopy -- 2.4 ARPs in Amino Acid-Sugar Systems -- 2.4.1 MS/MS of ARPs with d-Glucose -- 2.4.2 MS/MS of ARPs with Disaccharides -- 2.5 MS/MS and MS3 of ARPs -- 2.6 Summary -- References -- 3 Characterization of Glycated Lysine in Peptide-Sugar System -- 3.1 Introduction -- 3.2 Solid-Phase Peptide Synthesis (SPPS) -- 3.2.1 Synthesis Procedure -- 3.2.2 Cleavage of the Peptide -- 3.3 ESI-MS Analysis -- 3.4 Effects of the Maillard Reaction -- 3.5 Fragmentation Sugar Moieties -- 3.6 Fragmentation of Peptide Moieties -- 3.6.1 Fragmentation of [M-84+H]+ -- 3.6.2 MS3 of Glucosylated Di-peptides -- 3.6.3 MS3 Spectra of [M-84+H]+ from Glucosylated Tri-Peptides -- 3.7 Fragmentation of Lysine-Containing Tetra-Peptides -- 3.8 Summary -- References -- 4 Determination of the Maillard Reaction Sites and Properties' Effects of Lysozyme -- 4.1 Introduction -- 4.2 Sample Preparation -- 4.3 MS -- 4.3.1 MALDI-TOF-MS -- 4.3.2 MALDI-TOF/TOF-MS -- 4.3.3 Nano-LC-QqTOF-MS -- 4.4 Emulsifying Properties -- 4.5 Differential Scanning Calorimetry (DSC) -- 4.6 Deconvolution of ESI-MS Spectra -- 4.7 MS Analysis of Intact Lysozyme.

4.8 Effects of Glucosylation on Lysozyme -- 4.8.1 Effect on Emulsifying Properties -- 4.8.2 Effect on Thermal Properties -- 4.9 Characterization of Glycation of Lysozyme -- 4.9.1 MALDI-TOF-MS -- 4.9.2 MALDI-TOF/TOF-MS -- 4.9.3 Nano-LC-MS/MS -- 4.10 Summary -- References.

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