D-galactose enhances Maillard reaction and antioxidant activity of arginine-derived products: experimental and molecular insights
Yanan Ding, Xinying Fan, Jingru Zhou, Yuqiong Wu, Pingfan Rao · 2026
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Description
Yanan Ding and co-authors show that D-galactose makes the Maillard reaction more strong. It also lifts the antioxidant activity of products made from arginine. Their 2026 study sets two sugars side by side, in model systems heated over time.
Arginine was mixed with fructose or with galactose, and heated at boiling point for up to two hours. The galactose system reacted at a faster rate. Its pH fell by more, and it made more melanoidin, as far as could be seen. It also used up more free amino groups and more reducing sugars. In molecular docking, galactose formed more hydrogen bonds with arginine than fructose did. Runs on a computer backed that pattern of strong bonds. Antioxidant activity was gauged by chemical tests and by tests in cells. Both backed the galactose products.
Catalog record
| CREATOR | Yanan Ding, Xinying Fan, Jingru Zhou, Yuqiong Wu, Pingfan Rao |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 46 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |