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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.- Characterization of the Maillard Reaction on Amino Acid-Sugar Systems.- Characterization Of Glycated Lysine In Peptide-Sugar System.- Determination of the Maillard Reaction Sites and Property Effects of Lysozyme.
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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