title: Novel approaches to the analysis of the Maillard reaction of proteins.
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.
authors.affiliation: New Zealand Institute for Crop and Food Research Limited, Christchurch.
authors.forename: S E
authors.initials: SE
authors.lastname: Fayle
authors.forename: J P
authors.initials: JP
authors.lastname: Healy
authors.forename: P A
authors.initials: PA
authors.lastname: Brown
authors.forename: E A
authors.initials: EA
authors.lastname: Reid
authors.forename: J A
authors.initials: JA
authors.lastname: Gerrard
authors.forename: J M
authors.initials: JM
authors.lastname: Ames
mesh_terms: D015180:Electrophoresis, Gel, Two-Dimensional / Q000379:methods; D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods; D005504:Food Analysis / Q000379:methods*; D008239:Lysine / Q000032:analysis; D015416:Maillard Reaction; D011506:Proteins / Q000032:analysis*
chemical_list: D011506:Proteins; D008239:Lysine