Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees

The purpose of this study is to prepare Maillard reaction products (MRPs) with both good emulsification and antioxidant activity, and the relationship between the Maillard reaction degree and structural changes of whey protein isolate (WPI) conjugated with xylose through wet-heating was explored. Browning intensity didn’t change while the free amino groups reduced significantly at the initial stage of Maillard reaction (MR). Amino acid analysis indicated that the lysine and arginine reduced significantly. The antioxidant property of the MRPs was significantly improved. The best emulsifying properties could be obtained in the middle degree of MR. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis analysis illustrated that WPI and xylose formed high molecular weight conjugates. The circular dichroism spectra suggested that α-helix and random coil were increased while the β-sheet and β-turns were decreased after the MR. All of the MRPs exhibited a marked red shift in the maximum fluorescence intensity, indicating that the hydrophilicity of MRPs was enhanced.     

Dextran oxidized by a malaprade reaction shows main chain scission through a maillard reaction triggered by schiff base formation between aldehydes and amines

Although periodate‐oxidized dextran is widely used in biomedical applications, the degradation mechanism of oxidized dextran has not yet been elucidated. Herein, we propose a novel main chain scission mechanism of oxidized dextran triggered by reaction with amine. NMR analysis revealed four hemiacetal substructures during oxidation by periodate. Kinetic analysis showed that the degradation time constant of the C3‐removed substructure and increasing time constant of the reducing end protons are consistent with the decrease in molecular weight determined by gel permeation chromatography. A methylene group is generated at the same time constant of degradation, indicating that oxidized dextran degradation proceeds via a Maillard reaction. Oxidized dextran does not degrade in saline solution without reactive amine species. Thus, we conclude that oxidized dextran is degraded in the main chain via Schiff base formation through a Maillard reaction, depending on the oxidation ratio and amino acid concentration. These findings help to elucidate the reaction mechanism of polysaccharide degradation and develop novel biodegradable polysaccharide materials for biomedical applications. © 2016 Wiley Periodicals, Inc. J. Polym. Sci., Part A: Polym. Chem. 2016 , 54, 2254–2260     

Analytical protocol to study the food safety of (multiple-)recycled high-density polyethylene (HDPE) and polypropylene (PP) crates: Influence of recycling on the migration and formation of degradation products

An analytical protocol was set up and successfully applied to study the food safety of recycled HDPE and PP crates. A worst-case scenario was applied that focused not only on overall migration and specific migration of accepted starting materials but also on migratable degradation products of polymers and additives that may be formed during mechanical recycling.The analytical protocol was set up to cover a wide variety of possible migrants. Identification and semi-quantification were possible for almost all migrants that increased significantly with increasing mechanical recycling steps for both the HDPE and PP crates.It was concluded that the analytical protocol was suitable to study the influence of (multiple) recycling on the food safety of plastic materials. The protocol can be applied to other plastic food contact materials and provides valuable information on the food safety of the recycling process and the resulting recycled food contact materials in addition to challenge testing.