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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2017
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v215_n_p410_Leiva http://hdl.handle.net/20.500.12110/paper_03088146_v215_n_p410_Leiva |
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paper:paper_03088146_v215_n_p410_Leiva2023-06-08T15:31:44Z A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions Leiva, Graciela Edith Naranjo, Gabriela Beatriz Malec, Laura Sara 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 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 Fil:Leiva, G.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Naranjo, G.B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Malec, L.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v215_n_p410_Leiva http://hdl.handle.net/20.500.12110/paper_03088146_v215_n_p410_Leiva |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
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 |
| spellingShingle |
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 Leiva, Graciela Edith Naranjo, Gabriela Beatriz Malec, Laura Sara A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions |
| topic_facet |
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 |
| description |
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 |
| author |
Leiva, Graciela Edith Naranjo, Gabriela Beatriz Malec, Laura Sara |
| author_facet |
Leiva, Graciela Edith Naranjo, Gabriela Beatriz Malec, Laura Sara |
| author_sort |
Leiva, Graciela Edith |
| title |
A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions |
| title_short |
A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions |
| title_full |
A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions |
| title_fullStr |
A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions |
| title_full_unstemmed |
A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions |
| title_sort |
study of different indicators of maillard reaction with whey proteins and different carbohydrates under adverse storage conditions |
| publishDate |
2017 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v215_n_p410_Leiva http://hdl.handle.net/20.500.12110/paper_03088146_v215_n_p410_Leiva |
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