کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1183748 1492077 2017 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions
ترجمه فارسی عنوان
یک مطالعه از شاخص های مختلف واکنش میلارد با پروتئین آب پنیر و کربوهیدرات های مختلف در شرایط نامطلوب ذخیره سازی
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• The utility of capillary electrophoresis is limited to the beginning of the first stage.
• At adverse storage conditions the study of the early step proved to be more useful.
• Differences between sugars reactivity varied greatly with each stage of the reaction.

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 215, 15 January 2017, Pages 410–416
نویسندگان
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