Dielectric Properties of Maillard Reaction Solutions Formed Between Different Amino Acids and Glucose Under Microwave Heating

2021 ◽  
Author(s):  
Ping Xiang ◽  
Weiqiang Qiu ◽  
Ruilin Zheng ◽  
Yingshan Jin ◽  
Kyung Ho Row ◽  
...  
Keyword(s):  
Amino Acids ◽  
Dielectric Properties ◽  
Microwave Heating ◽  
Maillard Reaction

scholarly journals Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions

RSC Advances ◽  
2021 ◽  
Vol 11 (45) ◽  
pp. 27772-27781
Author(s):  
Furong Wang ◽  
Hailiang Shen ◽  
Xi Yang ◽  
Ting Liu ◽  
Yali Yang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sunflower Seed ◽  
Seed Protein ◽  
Heating Temperature ◽  
Reaction Model

Exploring the effect of heating temperature and time on the formation of pyrazines; revealing the potential roles of FAAs and hydrolyzed sunflower seed peptides in the Maillard reaction model.

D-Amino acids in reconstituted infant formula: A comparison between conventional and microwave heating

1992 ◽  
Vol 59 (2) ◽  
pp. 217-226 ◽  
Author(s):  
R Marchelli ◽  
A Dossena ◽  
G Palla ◽  
M Audhuy-Peaudecerf ◽  
S Lefeuvre ◽  
...  
Keyword(s):  
Amino Acids ◽  
Microwave Heating ◽  
Infant Formula

Technique for Measuring the Dielectric Properties of Minerals as a Function of Temperature and Density at Microwave Heating Frequencies

1990 ◽  
Vol 189 ◽  
Author(s):  
Johanna B. Salsman
Keyword(s):  
Dielectric Properties ◽  
Microwave Heating ◽  
Research Effort ◽  
Coaxial Line ◽  
Dielectric Constants ◽  
Dielectric Constant And Loss ◽  
Electrical Conductivities ◽  
Natural Density ◽  
The Common ◽  
Method Of Measurement

ABSTRACTAs part of the research effort on investigating the effects of microwave energy absorption on the chemical and physical properties of minerals and ores, the Bureau of Mines, Tuscaloosa Research Center has developed a technique of measuring the dielectric constant and loss tangent of minerals at the common microwave heating frequencies. The objective was to establish a reliable data base to aid in predicting the effects of microwave heating on minerals.In this phase of microwave research, the Bureau measured the dielectric properties of powdered minerals with medium to high electrical conductivities (a ≥ 0.02 Mho/m) in the frequency range of 300 MHz to 3 GHz using an open-ended coaxial line probe connected to an HP 8753A network analyzer. Since the minerals were prepared as powders, techniques were used to relate the measured dielectric properties of the powdered minerals to the dielectric properties of the mineral at Its theoretical or natural density. Also, these measurements were performed as a function of temperature, from 25° to 325° C.The measured values of the dielectric constants and loss tangents using this method were accurate within ±5 percent. This report describes the method of measurement and discusses the results of the Bureau's investigations into dielectric properties of minerals.

Dielectric Relaxation Process and Microwave Heating Mechanism in ε-Caprolactone as a Function of Frequency and Temperature

2014 ◽  
Vol 931-932 ◽  
pp. 205-209 ◽  
Author(s):  
Mohd Johari Kamaruddin ◽  
Anwar Johari ◽  
Ramli Mat ◽  
Tuan Amran Tuan Abdullah ◽  
Siti Hamidah Mohd Setapar ◽  
...  
Keyword(s):  
Dielectric Properties ◽  
Microwave Heating ◽  
Processing System ◽  
Debye Model ◽  
Microwave Energy ◽  
Dielectric Relaxation Process ◽  
Microwave Assisted ◽  
Heating Mechanism ◽  
Wide Range ◽  
Properties Of Materials

Dielectric properties of materials play a significant role in design of microwave assisted processing system. This paper is focused on the dielectric properties of ε-caprolactone (ε-cap) which is the monomer for the biodegradable polymer, Poly (ε-caprolactone) (PCL). The dielectric properties of ε-cap were measured across a wide range of frequencies (0.1 GHz5.0 GHz) and temperatures (20-150oC). Then the measured dielectric properties data was modelled using Debye model in order to relate quantitatively the dielectric properties to microwave heating mechanisms. The analysis carried out gives a clear picture of interaction of ε-cap with microwave energy and its heating mechanism in microwave assisted polymerisation process. This study concluded that microwave heating mechanism of the ε-cap in the measured range may be dominated by the dipole reorientation.

Effect of Amino Acids on Microwave Dielectric Properties of Minced Antarctic Krill (Euphausia superba)

2017 ◽  
Vol 10 (10) ◽  
pp. 1809-1823 ◽  
Author(s):  
Maosai Zhang ◽  
Weiqiang Qiu ◽  
Ruijuan Zhang ◽  
KyungHo Row ◽  
Yudong Cheng ◽  
...  
Keyword(s):  
Amino Acids ◽  
Dielectric Properties ◽  
Antarctic Krill ◽  
Microwave Dielectric Properties ◽  
Euphausia Superba ◽  
Microwave Dielectric ◽  
Antarctic Krill Euphausia Superba

scholarly journals Cysteine Mediated Formation of N-&epsilon -Carboxymethyllysine (CML) on Proteins

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S156-S159
Author(s):  
U. Schwarzenbolz ◽  
T. Henle
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Reaction System ◽  
Lysine Content ◽  
Beta Casein ◽  
Arginine Residues ◽  
Beta Lactoglobulin ◽  
Β Lactoglobulin

The reaction of glyoxal with nucleophilic amino acids was monitored for β-casein as well as β-lactoglobulin. As predicted from previous experiments with hippuryl amino acids, a measurable decrease of arginine can be found in the thiol-free β-casein, while the lysine content remained almost unchanged. For β-lactoglobulin, the incubation with glyoxal led to a slight decrease in the lysine content, while the arginine residues remained unmodified. Here, in accordance with nucleophilicity, it is suggested, that mainly cystein residues react with glyoxal. In solutions containing β-casein with or without glutathione, the effects were less pronounced and regarding the lysine and arginine content, the influence of thiols could hardly be recorded on a significant level. However, comparing the CML levels in the different incubations, it becomes obvious, that glutathione is favouring CML formation in a concentration depended manner. Therefore, the use of CML as an indicator, e.g. for the Maillard reaction, must be related to the composition of the reaction system.

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