Leiva, G.E.; Naranjo, G.B.; Malec, L.S."A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions" (2017) Food Chemistry. 215:410-416
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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


Documento: Artículo
Título:A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions
Autor:Leiva, G.E.; Naranjo, G.B.; Malec, L.S.
Filiación:Departamento de Química Orgánica, Área Química y Microbiología de Alimentos, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, C1428EGA Buenos Aires, Argentina
Palabras clave:Capillary electrophoresis; Hydroxymethylfurfural; Maillard reaction; Reactive lysine; Whey proteins; Amino acids; Capillary electrophoresis; Chemical reactions; Glycosylation; Proteins; Hydroxymethylfurfural; Maillard reaction; Mono- and disaccharides; O-phthaldialdehyde; Reactive lysines; Sensitive method; Storage condition; Whey proteins; Food storage; 5 hydroxymethylfurfural; alpha lactalbumin; beta lactoglobulin; carbohydrate; disaccharide; glucose; glycosylated protein; lactose; lysine; milk protein; monosaccharide; phthalaldehyde; whey protein; carbohydrate; lysine; whey protein; Amadori rearrangement; Article; capillary electrophoresis; color; controlled study; glycation; storage; storage temperature; chemistry; food storage; procedures; Carbohydrates; Electrophoresis, Capillary; Food Storage; Lysine; Maillard Reaction; Whey Proteins
Página de inicio:410
Página de fin:416
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
CAS: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


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---------- APA ----------
Leiva, G.E., Naranjo, G.B. & Malec, L.S. (2017) . A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions. Food Chemistry, 215, 410-416.
---------- CHICAGO ----------
Leiva, G.E., Naranjo, G.B., Malec, L.S. "A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions" . Food Chemistry 215 (2017) : 410-416.
---------- MLA ----------
Leiva, G.E., Naranjo, G.B., Malec, L.S. "A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions" . Food Chemistry, vol. 215, 2017, pp. 410-416.
---------- VANCOUVER ----------
Leiva, G.E., Naranjo, G.B., Malec, L.S. A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions. Food Chem. 2017;215:410-416.