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Your search keyword '"Blanca Areli Mondaca-Navarro"' showing total 2 results
Start Over Author "Blanca Areli Mondaca-Navarro" Topic glycation
2 results on '"Blanca Areli Mondaca-Navarro"'

1. Glycation of Animal Proteins Via Maillard Reaction and Their Bioactivity

Author

Alma Guadalupe Villa Lerma, Roberto Rodriguez Ramirez, Gabriel Davidov Pardo, Luz Angelica Ávila Villa, and Blanca Areli Mondaca-Navarro

Subjects
Maillard reaction, symbols.namesake, Animal proteins, Biochemistry, Glycation, Chemistry, InformationSystems_INFORMATIONSTORAGEANDRETRIEVAL, symbols, GeneralLiterature_REFERENCE(e.g.,dictionaries,encyclopedias,glossaries)
Published
2020
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2. Obtaining glycoconjugates of marine origin via Maillard reaction and their cytotoxic effect: an alternative for the use of animal byproducts

Author

Abraham Wall-Medrano, Roberto Rodriguez Ramirez, Wilfrido Torres-Arreola, Alma Guadalupe Villa-Lerma, Luz Angélica Ávila-Villa, Blanca Areli Mondaca-Navarro, and Adrián Hernández-Mendoza

Subjects
Glycosylation, 030309 nutrition & dietetics, Glycoconjugate, 03 medical and health sciences, symbols.namesake, chemistry.chemical_compound, 0404 agricultural biotechnology, Glycation, Browning, Animals, chemistry.chemical_classification, Waste Products, 0303 health sciences, Nutrition and Dietetics, Chemistry, Decapodiformes, Proteins, Dextrans, 04 agricultural and veterinary sciences, 040401 food science, Maillard Reaction, Maillard reaction, HaCaT, Dextran, Glucose, Biochemistry, Connective Tissue, Reagent, symbols, Agronomy and Crop Science, Glycoconjugates, Food Science, Biotechnology, Macromolecule
Abstract

BACKGROUND: Protein glycation by Maillard reaction is commonly used to improve the functional and bioactive properties of food proteins. It is also known that this glycation method can be accelerated by heat without the need for chemical reagents that could be harmful to health. In this study, glycoconjugates were obtained from a mixture of connective tissue proteins (CTP) from jumbo squid (Dosidicus gigas) and two different sugars, dextran (DEX; 10 kDa) and glucose (GLU), using protein‐to‐carbohydrate ratios of 1:2 and 1:3, in solution at 50 °C for 6 h. The glycation products were characterized by means of their physicochemical properties and cytotoxic effect. RESULTS: The intensity of the browning measured at A₄₂₀ₙₘ and A₂₉₄ₙₘ in glycoconjugates showed no significant difference (P

Published
2019

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