Novel approaches to the analysis of the Maillard reaction of proteins

The Maillard reaction comprises a complex network of reactions which has pr oven to be of great importance in both food science and medicine. The major ity of methods developed for studying the Maillard reaction in food have fo cused on model systems containing amino acids and monosaccharides. In this study, a number of electrophoretic techniques, including two-dimensional ge l electrophoresis and capillary electrophoresis, are presented. These have been developed specifically for the analysis of the Maillard reaction of fo od proteins, and are giving important insights into this complex process.