کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7619540 | 1494469 | 2018 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Individual Maillard reaction products as indicators of heat treatment of pasta - A survey of commercial products
ترجمه فارسی عنوان
محصولات واکنش مایار فردی به عنوان شاخص درمان حرارتی ماکارونی - بررسی محصولات تجاری
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کلمات کلیدی
CelAdvanced glycation end product (AGE)MG-H1NFPAMRPCMLAmadori rearrangement productMRMARPHMFLOQ5-Hydroxymethylfurfural - 5-هیدروکسی متیل پورفورالFood analysis - تجزیه و تحلیل مواد غذاییFood composition - ترکیب مواد غذاییLOD یا Limit of detection - حد تشخیصDrying - خشک کردنRoom temperature - دمای اتاقAge - سنWater activity - فعالیت آبیlimit of quantification - محدودیت اندازه گیریlimit of detection - محدودیت تشخیصMaillard reaction product - محصول واکنش مایارmultiple reaction monitoring - نظارت چندگانه چندگانهMaillard reaction - واکنش میلاردPasta - پاستاPyrraline - پیترالینadvanced glycation end product - پیشرفته محصول نهایی گلیساسیون
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
During pasta production, drying processes promote glycation reactions (non-enzymatic browning, Maillard reaction). Certain “traditionally produced” pasta products are often labelled with claims suggesting high quality due to a gentle heat treatment. The impact of heat treatment of food can be assessed by the measurement of Maillard reaction products (MRPs). In the present study, the MRPs N-ε-fructosyllysine, N-ε-maltulosyllysine, furosine, N-ε-carboxymethyllysine (CML), N-ε-carboxyethyllysine (CEL), pyrraline, formyline, maltosine, methylglyoxal-derived hydroimidazolone 1 (MG-H1), 3-deoxyglucosone, 3-deoxygalactosone, glucosyl isomaltol, and HMF were quantified in 31 pasta products. N-ε-Maltulosyllysine was found to be the predominating MRP (up to 2.4â¯g/100â¯g of protein). Between 4 and 28% of the essential amino acid lysine was found to be modified due to glycation reactions. Taking ten MRPs into account, a low-MRP and a high-MRP cluster could be distinguished by cluster analysis. Closer examination of the clusters revealed that the MRPs N-ε-maltulosyllysine, pyrraline, maltosine, HMF, and glucosyl isomaltol differ most strongly and should further be considered as potential heating markers. Lastly, a study on 5 pasta products with different shapes provided evidence that glycated amino acids are not degraded during cooking. Maltosine is formed additionally during cooking. The consumption of pasta contributes substantially to the daily intake of Amadori rearrangement products and CML.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 72, September 2018, Pages 83-92
Journal: Journal of Food Composition and Analysis - Volume 72, September 2018, Pages 83-92
نویسندگان
Michael Hellwig, Lennart Kühn, Thomas Henle,