{"database":"BioModels","file_versions":[{"headers":{"Content-Type":["application/json"]},"body":{"files":{"Txt":["https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=curation_notes.txt"],"Pdf":["https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=BIOMD0000000052.pdf"],"Owl":["https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=BIOMD0000000052-biopax2.owl","https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=BIOMD0000000052-biopax3.owl"],"Svg":["https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=BIOMD0000000052.svg"],"Xml":["https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=BIOMD0000000052_url.xml","https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=manifest.xml"],"Other":["https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=BIOMD0000000052.sci","https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=BIOMD0000000052-octave.m","https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=BIOMD0000000052-matlab.m","https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=BIOMD0000000052_url.sedml","https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=metadata.rdf","https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=curation_image.jpeg","https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=BIOMD0000000052.png","https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=BIOMD0000000052.m","https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=BIOMD0000000052.ode","https://www.ebi.ac.uk/biomodels/model/download/BIOMD0000000052?filename=BIOMD0000000052.vcml"]},"type":"primary"},"statusCodeValue":200,"statusCode":"OK"}],"scores":null,"additional":{"submitter":["Harish Dharuri"],"curationStatus":["Manually curated"],"modellingApproach":["ordinary differential equation model"],"levelVersion":["L2V1"],"full_dataset_link":["https://www.ebi.ac.uk/biomodels/BIOMD0000000052"],"publication_pubmed":["12405768"],"isPrivate":["false"],"repository":["BioModels"],"modelFormat":["SBML"],"omics_type":["Models"],"tokenised_name":["Brands2002   Monosaccharide casein systems"],"publication_year":["2002"],"submissionId":["MODEL8177704759"],"publication_authors":["Carline M J Brands, Martinus A J S van Boekel"],"first_author":["Carline M J Brands"],"publication":["12405768,\n                            In the present study, a kinetic model of the Maillard reaction occurring in heated monosaccharide-casein systems was proposed. Its parameters, the reaction rate constants, were estimated via multiresponse modeling. The determinant criterion was used as the statistical fit criterion instead of the familiar least squares to avoid statistical problems. The kinetic model was extensively tested by varying the reaction conditions. Different sugars (glucose, fructose, galactose, and tagatose) were studied regarding their effect on the reaction kinetics. This study has shown the power of multiresponse modeling for the unraveling of complicated reaction routes as occur in the Maillard reaction. The iterative process of proposing a model, confronting it with experiments, and criticizing the model was passed through four times to arrive at a model that was largely consistent with all results obtained. A striking difference was found between aldose and ketose sugars as suggested by the modeling results: not the ketoses themselves but only their reaction products were found to be reactive in the Maillard reaction.. 23, 50.\n                            Department of Agrotechnology and Food Sciences, Product Design and Quality Management Group, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands."],"submitter_mail":["hdharuri@cds.caltech.edu"],"submitter_affiliation":["California Institute of Technology"],"publicationId":["BIOMD0000000052"],"pubmed_abstract":["In the present study, a kinetic model of the Maillard reaction occurring in heated monosaccharide-casein systems was proposed. Its parameters, the reaction rate constants, were estimated via multiresponse modeling. The determinant criterion was used as the statistical fit criterion instead of the familiar least squares to avoid statistical problems. The kinetic model was extensively tested by varying the reaction conditions. Different sugars (glucose, fructose, galactose, and tagatose) were studied regarding their effect on the reaction kinetics. This study has shown the power of multiresponse modeling for the unraveling of complicated reaction routes as occur in the Maillard reaction. The iterative process of proposing a model, confronting it with experiments, and criticizing the model was passed through four times to arrive at a model that was largely consistent with all results obtained. A striking difference was found between aldose and ketose sugars as suggested by the modeling results: not the ketoses themselves but only their reaction products were found to be reactive in the Maillard reaction.","The Maillard reaction is important during the heating and processing of foods for its contribution to food quality. To control a reaction as complex as the Maillard reaction, it is necessary to study the reactions of interest quantitatively. In this paper the main reaction products in monosaccharide-casein systems, which were heated at 120 degrees C and pH 6.7, were identified and quantified, and the reaction pathways were established. The main reaction routes were (i) sugar isomerization, (ii) degradation of the sugar into carboxylic acids, and (iii) the Maillard reaction itself, in which not only the sugar itself but also its reaction products react with the epsilon-amino group of lysine residues of the protein. Significant differences in reaction mechanism between aldose and ketose sugars were observed. Ketoses seemed to be more reactive in the sugar degradation reactions than their aldose isomers, and whereas the Amadori product was detected as a Maillard reaction intermediate in the aldose-casein system, no such intermediate could be found in the ketose-casein system. The reaction pathways found were put together into a model, which will be evaluated by kinetic modeling in a subsequent paper."],"pubmed_title":["Kinetic modeling of reactions in heated monosaccharide-casein systems.","Reactions of monosaccharides during heating of sugar-casein systems: building of a reaction network model."],"pubmed_authors":["Brands Carline M J CM, van Boekel Martinus A J S MA","Brands C M CM, van Boekel M A MA"],"additional_accession":[]},"is_claimable":false,"name":"Brands2002 - Monosaccharide-casein systems","description":"\n      \n        Brands2002 - Monosaccharide-casein systems\n                  A kinetic model of the Maillard reaction occurring in heated monosaccharide-casein system.\n                \n                  This model is described in the article:\n                        Kinetic modeling of reactions in heated monosaccharide-casein systems.\n                    \n                Brands CM, van Boekel MA\n                Journal of Agricultural and Food Chemistry. 2002, 50(23):6725-6739\n                Abstract:\n                        In the present study, a kinetic model of the Maillard reaction occurring in heated monosaccharide-casein systems was proposed. Its parameters, the reaction rate constants, were estimated via multiresponse modeling. The determinant criterion was used as the statistical fit criterion instead of the familiar least squares to avoid statistical problems. The kinetic model was extensively tested by varying the reaction conditions. Different sugars (glucose, fructose, galactose, and tagatose) were studied regarding their effect on the reaction kinetics. This study has shown the power of multiresponse modeling for the unraveling of complicated reaction routes as occur in the Maillard reaction. The iterative process of proposing a model, confronting it with experiments, and criticizing the model was passed through four times to arrive at a model that was largely consistent with all results obtained. A striking difference was found between aldose and ketose sugars as suggested by the modeling results: not the ketoses themselves but only their reaction products were found to be reactive in the Maillard reaction.\n                    \n                \n                  This model is hosted on        BioModels Database\n            and identified\nby:        MODEL8177704759\n            .        \n                To cite BioModels Database, please use:        BioModels Database: An enhanced, curated and annotated resource\nfor published quantitative kinetic models\n            .        \n                \n                  To the extent possible under law, all copyright and related or\nneighbouring rights to this encoded model have been dedicated to the public\ndomain worldwide. Please refer to        CC0 Public Domain\nDedication\n            for more information.        \n                \n            \n      \n    ","dates":{"last_modification":"2024-08-21","publication":"2024-09-02","submission":"2006-01-25"},"accession":"BIOMD0000000052","cross_references":{"pubmed":["12405768","11600005"],"chebi":["CHEBI:17234","CHEBI:28757","CHEBI:30751","CHEBI:15366","CHEBI:32568"],"biomodels__db":["MODEL8177704759","BIOMD0000000052"],"go":["GO:0048029","GO:0046364"],"kegg__compound":["C00293","C01496","C00058","C00033"],"taxonomy":["131567"]}}