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J A Gerrard

Publications and source records attributed to J A Gerrard.

5 recordsLinked to original sources
PubMed2001

Novel approaches to the analysis of the Maillard reaction of proteins.

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.

Electrophoresis, Gel, Two-Dimensional↗
PubMed2000

Kinetic characterisation of ene-diol-based inhibitors of alpha-amylase.

A kinetic analysis of the inhibition of malt alpha-amylase by compounds based on ascorbic acid has shown the mode of inhibition to be competitive for the parent compound, but more complex for its derivatives. We have further simplified the ascorbic acid ene-diol pharmacophore by demonstrating that dihydroxyfumaric acid is also a good inhibitor of malt alpha-amylase.

Ascorbic Acid↗
PubMed1999

Covalent protein adduct formation and protein cross-linking resulting from the maillard reaction between cyclotene and a model food protein.

Covalent Maillard products of the reactions of carbonyl compounds with proteins are often described in the literature, but, until recently, evidence for their existence has been indirect. Cyclotene (2-hydroxy-3-methylcyclopent-2-enone), a common flavor compound, was incubated with a model food protein, ribonuclease, and found to cross-link the protein. Size exclusion high-performance liquid chromatrography and electrospray mass spectrometry of the early stages of the reaction provide strong evidence for covalent adducts that we believe to be intermediates in the cross-linking reaction.

Chromatography, High Pressure Liquid↗