Reducing sugars effect on available lysine loss of casein by moderate heat treatment
In order to investigate the effect of various reducing sugars on the available lysine loss by Maillard reaction, four model systems were prepared by mixing casein with glucose, fructose, lactose or maltose, followed by storage at 37°C, 50°C and 60°C. The available lysine contents were monitored peri...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
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1998
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 10871caa a22009497a 4500 | ||
|---|---|---|---|
| 001 | PAPER-19812 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205111.0 | ||
| 008 | 190411s1998 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0032127597 | |
| 024 | 7 | |2 cas |a casein, 9000-71-9; fructose, 30237-26-4, 57-48-7, 7660-25-5, 77907-44-9; 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; maltose, 16984-36-4, 69-79-4 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FOCHD | ||
| 100 | 1 | |a Naranjo, G.B. | |
| 245 | 1 | 0 | |a Reducing sugars effect on available lysine loss of casein by moderate heat treatment |
| 260 | |c 1998 | ||
| 270 | 1 | 0 | |m Naranjo, G.B.; Departamento de Quimica Organica, Facultad Ciencias Exactas Naturales, Universidad de Buenos Aires, Pabellon 2, 1428-Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Baisier, W.M., Labuza, T.P., Maillard browning kinetics in a liquid model system (1992) Journal of Agriculture and Food Chemistry, 40, pp. 707-713 | ||
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| 504 | |a Warren, R.M., Labuza, T.P., Comparison of chemically measured available lysine with relative nutritive value measured by a Tetrahymena bioassay during early stages of nonenzymatic browning (1977) Journal of Food Science, 42, pp. 429-431 | ||
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| 504 | |a Wolf, J.C., Thompson, D.R., Reineccius, G.A., Initial losses of available lysine in model systems (1977) Journal of Food Science, 42, pp. 1540-1544 | ||
| 504 | |a Wolf, J.C., Thompson, D.R., Reineccius, G.A., Comparison between model predictions and measured values for available lysine losses in a model food system (1978) Journal of Food Science, 43, pp. 1486-1490 | ||
| 504 | |a Wolf, J.C., Thompson, D.R., Reineccius, G.A., Predicting available lysine losses during heal processing (1982) Journal of Food Processing and Engineering, 6, pp. 201-218 | ||
| 504 | |a Yaylayan, V.A., Ismail, A.A., Mandeville, S., Quantitative determination of the effect of pH and temperature on the keto form of D-fructose by FT IR spectroscopy (1993) Carbohydrate Research, 248, pp. 355-360 | ||
| 520 | 3 | |a In order to investigate the effect of various reducing sugars on the available lysine loss by Maillard reaction, four model systems were prepared by mixing casein with glucose, fructose, lactose or maltose, followed by storage at 37°C, 50°C and 60°C. The available lysine contents were monitored periodically. Highest and lowest reaction rates were observed in the model systems containing glucose and fructose, respectively, at the three temperatures. The two disaccharides behaved very similarly, with reaction rates between those of the monosaccharides studied. The activation energies of glucose, lactose and maltose systems were similar (116-132 kJmol-1), while that of fructose was somewhat higher (166 kJmol-1). This difference was supposed to be in part due to the different mechanism of tautomerization of fructose, highly dependent on temperature. Therefore, though the potential nutritional damage at moderate temperatures is lower when fructose is used instead of other reducing sugars, its higher activation energy can reverse the effect at higher temperatures. |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 financials upportedb y grant UBACYT No. EX178 from Secretariad e Ciencia y Tecnica de la Universidadd e BuenosA ires. | ||
| 593 | |a Depto. de Quimica Orgánica, Universidad de Buenos Aires, Ciudad Universitaria, 1428-Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a CASEIN |
| 690 | 1 | 0 | |a FRUCTOSE |
| 690 | 1 | 0 | |a GLUCOSE |
| 690 | 1 | 0 | |a LACTOSE |
| 690 | 1 | 0 | |a LYSINE |
| 690 | 1 | 0 | |a MALTOSE |
| 690 | 1 | 0 | |a SUGAR |
| 690 | 1 | 0 | |a ARTICLE |
| 690 | 1 | 0 | |a FOOD PROCESSING |
| 690 | 1 | 0 | |a FOOD STORAGE |
| 690 | 1 | 0 | |a GLYCATION |
| 690 | 1 | 0 | |a HEATING |
| 690 | 1 | 0 | |a TEMPERATURE |
| 700 | 1 | |a Malec, L.S. | |
| 700 | 1 | |a Vigo, M.S. | |
| 773 | 0 | |d 1998 |g v. 62 |h pp. 309-313 |k n. 3 |p Food Chem. |x 03088146 |w (AR-BaUEN)CENRE-312 |t Food Chemistry | |
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| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_03088146_v62_n3_p309_Naranjo |y Handle |
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