A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions
This study examined different indicators of each stage of Maillard reaction under adverse storage conditions in a system with whey proteins and lactose or glucose. The analysis of lysine loss by the o-phthaldialdehyde method can be considered a good indicator of the early stage, showing considerable...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier Ltd
2017
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 13644caa a22014177a 4500 | ||
|---|---|---|---|
| 001 | PAPER-15276 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204559.0 | ||
| 008 | 190410s2017 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84982844601 | |
| 024 | 7 | |2 cas |a 5 hydroxymethylfurfural, 67-47-0; alpha lactalbumin, 9051-29-0; beta lactoglobulin, 9045-23-2; glucose, 50-99-7, 84778-64-3; lactose, 10039-26-6, 16984-38-6, 63-42-3, 64044-51-5; lysine, 56-87-1, 6899-06-5, 70-54-2; phthalaldehyde, 643-79-8; Carbohydrates; Lysine; Whey Proteins | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FOCHD | ||
| 100 | 1 | |a Leiva, G.E. | |
| 245 | 1 | 2 | |a A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions |
| 260 | |b Elsevier Ltd |c 2017 | ||
| 270 | 1 | 0 | |m Malec, L.S.; Departamento de Química Orgánica, Área Química y Microbiología de Alimentos, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, C1428EGA Buenos Aires, Argentina; email: malec@qo.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a AOAC, Official methods of analysis of the association of official analytical chemists (1990), 15th ed. Association of Official Analytical Chemists Arlington; Booth, V.H., Problems in the determination of FDNB-available lysine (1971) Journal of the Science of Food and Agriculture, 22 (12), pp. 658-666 | ||
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| 504 | |a Medina Hernández, M.J., García Alvarez-Coque, M.C., Available lysine in protein, assay using o-phthalaldehyde/N-acetyl-L-cysteine spectrophotometric method (1992) Journal of Food Science, 57 (2), pp. 503-505 | ||
| 504 | |a Morales, F.J., van Boekel, M.A.J.S., A study on advanced Maillard reaction in heated casein/sugar solutions: Colour formation (1998) International Dairy Journal, 8 (10-11), pp. 907-915 | ||
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| 504 | |a Naranjo, G.B., Malec, L.S., Vigo, M.S., Reducing sugars effect on available lysine loss of casein by moderate heat treatment (1998) Food Chemistry, 62 (3), pp. 309-313 | ||
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| 504 | |a Oliver, C.M., Melton, L.D., Stanley, R.A., Creating proteins with novel functionality via the Maillard reaction: A review (2006) Critical Reviews in Food Science and Nutrition, 46 (4), pp. 337-350 | ||
| 504 | |a Pagliarini, E., Vernile, M., Peri, C., Kinetic study on color changes in milk due to heat (1990) Journal of Food Science, 55 (6), pp. 1766-1767 | ||
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| 504 | |a Schebor, C., Burin, L., Buera, M.P., Chirife, J., Stability to hydrolysis and browning of trehalose, sucrose and raffinose in low-moisture systems in relation to their use as protectants of dry biomaterials (1999) LWT – Food Science and Technology, 32 (8), pp. 481-485 | ||
| 504 | |a Schwietzke, U., Malinowski, J., Zerge, K., Henle, T., Quantification of Amadori products in cheese (2011) European Food Research and Technology, 233 (2), pp. 243-251 | ||
| 504 | |a Tunick, M.H., Whey protein production and utilization: A brief history (2008) Whey processing, functionality and health benefits, pp. 1-13. , C. Onwulata P. Huth Wiley-Blackwell Ames | ||
| 520 | 3 | |a This study examined different indicators of each stage of Maillard reaction under adverse storage conditions in a system with whey proteins and lactose or glucose. The analysis of lysine loss by the o-phthaldialdehyde method can be considered a good indicator of the early stage, showing considerable differences in reactivity when systems with mono and disaccharides were analyzed. Capillary electrophoresis proved to be a sensitive method for evaluating the extent of glycosylation of the native proteins, providing valuable information when the loss of lysine was not significant. The estimation of the Amadori compound from the determination of total 5-hydroxymethyl-2-furfuraldehyde would have correlate well with reactive lysine content if the advanced stages of the reaction had not been reached. For assessing the occurrence of the intermediate and final stages, the measurement of free 5-hydroxymethyl-2-furfuraldehyde and color, proved not to be suitable for storage conditions. © 2016 Elsevier Ltd |l eng | |
| 536 | |a Detalles de la financiación: Secretaría de Ciencia y Técnica, Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: This work was supported by Grants UBACYT X126 and UBACYT 20020100100451 from the Secretaría de Ciencia y Técnica de la Universidad de Buenos Aires . | ||
| 593 | |a Departamento de Química Orgánica, Área Química y Microbiología de Alimentos, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, C1428EGA Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a CAPILLARY ELECTROPHORESIS |
| 690 | 1 | 0 | |a HYDROXYMETHYLFURFURAL |
| 690 | 1 | 0 | |a MAILLARD REACTION |
| 690 | 1 | 0 | |a REACTIVE LYSINE |
| 690 | 1 | 0 | |a WHEY PROTEINS |
| 690 | 1 | 0 | |a AMINO ACIDS |
| 690 | 1 | 0 | |a CAPILLARY ELECTROPHORESIS |
| 690 | 1 | 0 | |a CHEMICAL REACTIONS |
| 690 | 1 | 0 | |a GLYCOSYLATION |
| 690 | 1 | 0 | |a PROTEINS |
| 690 | 1 | 0 | |a HYDROXYMETHYLFURFURAL |
| 690 | 1 | 0 | |a MAILLARD REACTION |
| 690 | 1 | 0 | |a MONO- AND DISACCHARIDES |
| 690 | 1 | 0 | |a O-PHTHALDIALDEHYDE |
| 690 | 1 | 0 | |a REACTIVE LYSINES |
| 690 | 1 | 0 | |a SENSITIVE METHOD |
| 690 | 1 | 0 | |a STORAGE CONDITION |
| 690 | 1 | 0 | |a WHEY PROTEINS |
| 690 | 1 | 0 | |a FOOD STORAGE |
| 690 | 1 | 0 | |a 5 HYDROXYMETHYLFURFURAL |
| 690 | 1 | 0 | |a ALPHA LACTALBUMIN |
| 690 | 1 | 0 | |a BETA LACTOGLOBULIN |
| 690 | 1 | 0 | |a CARBOHYDRATE |
| 690 | 1 | 0 | |a DISACCHARIDE |
| 690 | 1 | 0 | |a GLUCOSE |
| 690 | 1 | 0 | |a GLYCOSYLATED PROTEIN |
| 690 | 1 | 0 | |a LACTOSE |
| 690 | 1 | 0 | |a LYSINE |
| 690 | 1 | 0 | |a MILK PROTEIN |
| 690 | 1 | 0 | |a MONOSACCHARIDE |
| 690 | 1 | 0 | |a PHTHALALDEHYDE |
| 690 | 1 | 0 | |a WHEY PROTEIN |
| 690 | 1 | 0 | |a CARBOHYDRATE |
| 690 | 1 | 0 | |a LYSINE |
| 690 | 1 | 0 | |a WHEY PROTEIN |
| 690 | 1 | 0 | |a AMADORI REARRANGEMENT |
| 690 | 1 | 0 | |a ARTICLE |
| 690 | 1 | 0 | |a CAPILLARY ELECTROPHORESIS |
| 690 | 1 | 0 | |a CONTROLLED STUDY |
| 690 | 1 | 0 | |a GLYCATION |
| 690 | 1 | 0 | |a STORAGE |
| 690 | 1 | 0 | |a STORAGE TEMPERATURE |
| 690 | 1 | 0 | |a CHEMISTRY |
| 690 | 1 | 0 | |a FOOD STORAGE |
| 690 | 1 | 0 | |a PROCEDURES |
| 690 | 1 | 0 | |a CARBOHYDRATES |
| 690 | 1 | 0 | |a ELECTROPHORESIS, CAPILLARY |
| 690 | 1 | 0 | |a FOOD STORAGE |
| 690 | 1 | 0 | |a LYSINE |
| 690 | 1 | 0 | |a MAILLARD REACTION |
| 690 | 1 | 0 | |a WHEY PROTEINS |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 700 | 1 | |a Naranjo, G.B. | |
| 700 | 1 | |a Malec, L.S. | |
| 773 | 0 | |d Elsevier Ltd, 2017 |g v. 215 |h pp. 410-416 |p Food Chem. |x 03088146 |w (AR-BaUEN)CENRE-312 |t Food Chemistry | |
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