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Πεδίο DCΤιμήΓλώσσα
dc.contributor.authorIoannou, Aristos-
dc.contributor.authorVarotsis, Constantinos-
dc.date.accessioned2018-05-18T05:16:43Z-
dc.date.available2018-05-18T05:16:43Z-
dc.date.issued2017-11-
dc.identifier.citationPLoS ONE, 2017, vol. 12, no. 11en_US
dc.identifier.issn19326203-
dc.description.abstractHigh performance liquid chromatography (HPLC) coupled with a Fraction Collector was employed to isolate Maillard reaction products (MRPs) formed in model systems comprising of asparagine and monosaccharides in the 60–180˚C range. The primary MRP which is detected at 60˚C is important for Acrylamide content and color/aroma development in foods and also in the field of food biotechnology for controlling the extent of the Maillard reaction with temperature. The discrete fractions of the reaction products were reacted with Hemoglobin (Hb) and Myoglobin (Mb) at physiological conditions and the reaction adducts were monitored by UV-vis and Attenuated Total Reflection-Fourier transform infrared (FTIR) spectrophotometry. The UV-vis kinetic profiles revealed the formation of a Soret transition characteristic of a low-spin six-coordinated species and the ATR-FTIR spectrum of the HbMRP and Mb-MRP fractions showed modifications in the protein Amide I and II vibrations. The UV-vis and the FTIR spectra of the Hb-MRPs indicate that the six-coordinated species is a hemichrome in which the distal E7 Histidine is coordinated to the heme Fe and blocks irreversibly the ligand binding site. Although the Mb-MRPs complex is a six-coordinated species, the 1608 cm-1 FTIR band characteristic of a hemichrome was not observed.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofPLoS ONEen_US
dc.rights© Ioannou, Varotsis. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.en_US
dc.subjectAcrylamideen_US
dc.subjectAmideen_US
dc.subjectAsparagineen_US
dc.subjectHemoglobinen_US
dc.subjectMonosaccharideen_US
dc.subjectMyoglobinen_US
dc.subjectHemoglobinen_US
dc.titleModifications of hemoglobin and myoglobin by Maillard reaction products (MRPs)en_US
dc.typeArticleen_US
dc.collaborationCyprus University of Technologyen_US
dc.subject.categoryChemical Sciencesen_US
dc.journalsOpen Accessen_US
dc.countryCyprusen_US
dc.subject.fieldNatural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1371/journal.pone.0188095en_US
dc.relation.issue11en_US
dc.relation.volume12en_US
cut.common.academicyear2017-2018en_US
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.openairetypearticle-
crisitem.journal.journalissn1932-6203-
crisitem.journal.publisherPloS-
crisitem.author.deptDepartment of Chemical Engineering-
crisitem.author.deptDepartment of Chemical Engineering-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-1884-0529-
crisitem.author.orcid0000-0003-2771-8891-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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